Mike Davies suggests that while waiting for green tomatoes to ripen can work with good weather, they can also be transformed through longer cooking methods. Fermenting or turning them into chutney are popular suggestions.
Jan Ostle shares their experience of lacto-fermenting failed tomato crops, which turned into a delightful brine experience. He explains that using a 2% brine can elevate the flavor of the fermented tomatoes.
Davies recommends frying as a preferred method for green tomatoes, highlighting his recipes for tempura and pakoras that combine flavorful ingredients and spices for an ideal dish.
Nigel Slater adds a creative twist by mixing green and ripe tomatoes to create a savory dish baked slowly with garlic, thyme, and olives, showcasing versatility in tomato cooking.
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