Green Tomato Casserole

[shb]

Try it you'll love it, no matter what it sounds like.


With our first frost here recently there are a lot of tomatos in the garden that haven't ripened yet. This is an excellent way to use some of them up.

Its so good you'll wish you had some more green tomatos before winter is over.


Green Tomato Casserole
4 thick slices French Bread in small pieces ( about 2 cups)
4 medium green tomatoes in 1/4" slices
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon bl pepper
1 cup shredded chedder
1 tblsp butter

1. preheat oven 400 Degree. lightly grease a 1.5 qt casserole or deep dish pie pan
2. bread in food processor
and pulse to coarse. Combine sugar, salt and pepper in small bowl.
3. arrange 1/3 tomatomo slices in bottom of pan. Sprinkle 1/3 sugar mixture, 1/3 bread crumbs and 1/3 cheese over tomatoes. Repeat. For third layer dot with butter on top. Cover with foil.
4. Bake 1 hr. Uncover and add more cheese. Bake til cheese melts. Remove and let stand for 15 min.

Thats the basic recipe. But if you want to add more spices and stuff like garlic powder or cayenne just mix in a small amount in your sugar mix. ENJOY!!!!!!!

[bluelund]

Sounds interesting. I just might have to try it later today or tomorrow. This is another good way I like to use up those green left overs....

This calls for only 3 cups of tomatoes, but I normally use more to fill up the pie pan for a thicker pie and adjust the rest of the contents as necessary, so it takes a little longer to finish baking. The result tastes a lot like an apple pie.

Green Tomato Pie
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3 cups sliced green tomatoes
1 1/3 c. sugar
3 Tblsp. flour
1/4 t. salt
3/4 t. cinnamon
5 Tblsp. lemon juice
1 t. lemon flavoring
Pastry for a 2-crust pie
2 Tblsp. butter or margarine

Combine the tomatoes, sugar, flour,salt, cinnamon,
lemon juice and flavoring. Line a 9-inch pie pan with pastry, pour in the filling, dot with butter or margarine and cover with top crust. Bake in a 450 degree oven for 10 minutes. Reduce temperature to 350 degrees and bake about 40 minutes more.
ENJOY!!!!

Pie Crust
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2 cups flour
½ cup oil (I like to add 1 tablespoon)
¼ cup milk
pinch of salt
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Makes 2 crusts for 8-9” pie, but they are VERY thin. I like to increase everything by ½.
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3 cups flour
¾ cup oil (plus about 1 ½ tablespoons)
3/8 cup of milk
2 pinches of salt
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Does not freeze well unless pre-baked, but it works easily. I also like to roll the crust out between wax paper. (Unless you have exceptionally wide wax paper, you have to tape a couple sheets together.) It makes the crust a lot easier to handle. I also cut the top pie crust like one would do with any other fruit pie. Mine took longer to bake, but I used more tomatoes etc because I had deep pie pans.