The last of the Romas were picked before the weather turned cold, and though I was hoping for more green tomatoes at the end of the season, I still put everything to good use.
If you ever end up with a lot of green tomatoes, I highly recommend making salsa verde. Ball's recipe is the one I have used in the past and was hoping to use this year. But alas, sometimes you never know how things will go in the garden.
With the remaining ripened tomatoes, I did the regular blanch and freeze process. And with my remaining green tomatoes I sliced into 1/4" slices and froze on waxed paper in the freezer until hardened on the outside. I then bagged them up between layers of wax paper and now have them in the freezer for future fried green tomatoes. I've never tried them this way, so we'll see how they turn out later!
Image credit: Cale Ruiz
If you ever end up with a lot of green tomatoes, I highly recommend making salsa verde. Ball's recipe is the one I have used in the past and was hoping to use this year. But alas, sometimes you never know how things will go in the garden.
With the remaining ripened tomatoes, I did the regular blanch and freeze process. And with my remaining green tomatoes I sliced into 1/4" slices and froze on waxed paper in the freezer until hardened on the outside. I then bagged them up between layers of wax paper and now have them in the freezer for future fried green tomatoes. I've never tried them this way, so we'll see how they turn out later!
Image credit: Cale Ruiz