How to cook with all kinds of green toma­toes

NZ Lifestyle Block - - Jane's Garden Diary -

Green toma­toes are per­fect for cook­ing. De­pend­ing on their stage of ripeness, they can be used in var­i­ous recipes. Im­ma­ture green toma­toes: these will be very hard and a deep green, with no hint of yel­low. These won’t ripen at all and are best used for mar­malade. Green tomato mar­malade is de­li­cious – google and you’ll find hun­dreds of recipes. Ma­ture green toma­toes: these are quite firm but the bot­tom of the fruit has a white or yel­low ‘star’. These may ripen un­der cer­tain con­di­tions – place them in pa­per bags with ba­nanas, ap­ples and other toma­toes – or they can be stewed and sub­sti­tuted for ap­ples in many recipes, or fried. Break­ers: these have pink bot­toms and will ripen at room tem­per­a­ture, or they can be used straight away in un­cooked relishes or gua­camole.

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