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Green Tomatoes

Green Tomato Pie

Note: Is it a dessert, a vegetable accompaniment, or an hors d’oeuvre? Our first try will serve it with grilled or BBQ meat in place of potatoes. It is a blend of two recipes: Meta Givens’ Modern Encyclopedia of Cooking, 1952, and Cooking with Herbs, Emelie Tolley and Chris Mead,1989. The latter uses mayonnaise and less sugar. Meta Givens uses 1 ½ times as much sugar and cinnamon, ginger, and raisins, which clearly defines it as a dessert.

1 qt. sliced green tomatoes (1 ¾ lb, about 6 medium-sized)
1 onion, thinly sliced
¼ cp sugar
¼ cp flour
1 T lemon rind
¼ t salt
2 T butter
3 T lemon juice
6 oz sharp cheddar cheese, grated
pie crust, single or double if preferred

1. Wash and slice tomatoes very thinly. Cut slices into quarters, place in a colander, and drain for 30 minutes.
2. Fit pie crust into pie pan.
3. Mix sugar, flour, lemon rind and salt. Sprinkle ¼ of mixture over bottom of pastry. 4. Slice onions thinly and arrange on top of pastry. 5. Layer tomatoes, sprinkling each layer with some of the sugar mixture, butter, and grated cheese. 6. End with sugar mixture, dot with butter, then sprinkle with lemon juice. 7. If using top crust, be sure to vent it. 8. Let rest for 10 minutes. 9. Bake at 375º for 30-40 minutes.


Fried Green Tomatoes

Note: A blend of recipes from Meta Givens’ Modern Encyclopedia of Cooking, 1952, and Yankee Magazine, 10/06. Can be served with sour cream.


2-4 medium-sized green tomatoes
2 eggs, beaten
1 onion, thinly sliced
3 T flour
½ cp cornmeal
Butter or oil
Salt and pepper to taste

1. Wash, core, and slice tomatoes.
2. Thinly slice onions.
3. Dip tomatoes into flour, then eggs, then cornmeal.
4. Cook over medium heat for 10-15 minutes.