If it's nearing the first frost in your hometown like it is here, you might be trying to think of a way to salvage all those not-quite-ripe tomatoes. Well, here's another idea if drying them doesn't appeal to you . . .
Green Tomato Tart*
2 cups sliced green tomatoes
1/2 cup brown sugar
2 TBSP flour
1 tsp cinnamon
1/4 tsp nutmeg
1 pie crust, unbaked
Instructions: Place sliced tomatoes in a bowl and pour boiling water over them to cover. Soak 10 minutes. Drain the tomatoes and add sugar, flour, and spices, stirring to coat. Roll crust into a rough circle, place on a baking tray (or in a pie plate) and pile tomato mixture in the center. Fold the edges of the dough over the filling, leaving the center open. Bake at 375F until crust looks done (20-30 minutes). Best eaten warm!
Green Tomato Tart*
2 cups sliced green tomatoes
1/2 cup brown sugar
2 TBSP flour
1 tsp cinnamon
1/4 tsp nutmeg
1 pie crust, unbaked
Instructions: Place sliced tomatoes in a bowl and pour boiling water over them to cover. Soak 10 minutes. Drain the tomatoes and add sugar, flour, and spices, stirring to coat. Roll crust into a rough circle, place on a baking tray (or in a pie plate) and pile tomato mixture in the center. Fold the edges of the dough over the filling, leaving the center open. Bake at 375F until crust looks done (20-30 minutes). Best eaten warm!
Cook's Word: This tart reminds me a little of apple pie because of the cinnamon flavor. Eaten cold is has more of a tomato-y taste than it does right out of the oven. I think I actually prefer dried or fried green tomatoes to this, but then you don't get to eat any pie crust!
*The idea for this tart is a "Green Tomato Pie" recipe from the Mennonite Community Cookbook (c. 1950). Since I didn't have enough tomatoes for the 3 cups called for, I simply scaled down, did away with the molasses and water, and made it into a tart instead. =)
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