Green tomatoes

After a couple of cold nights earlier in the week it didn’t seem as though any tomatoes left on the plant would ripen. We picked the few that were left and I made green tomato and paprika jam with them to use as a spicy addition to goats’ cheeses….or anything else. And then, just as we thought we’d finished with tomatoes for the year, a friend gave us a basketful of his green tomatoes. We picked out the best ones and put them in a box with a few red tomatoes – we’ve done this before and it does work, the green tomatoes ripen indoors although they don’t taste quite as nice as fresh ones.

There were about 2 kilos of tomatoes left so I decided to make some more green tomato jam, this time without the added piment d’Espelette. I roughly chopped the tomatoes and added a finely chopped whole lemon and the same weight of sugar – 2 kilos. I mixed it all together in a large pan and left it for a couple of hours.

While I was waiting for the sugar to draw out the liquid from the tomatoes we went for a trip around the hills through Montesquieu and Fos. It was like spring – sunny, 17°C with a light breeze. It didn’t look like spring, though, because the vines are changing colour. This year we’re not seeing the beautiful autumn colours we usually see, though, for some reason. The vines seem to be turning from green to dingy brown to threadbare quite quickly.

But we saw wild olives ripening:

A bright mazet (vine grower’s shelter) in a vineyard:

and another mazet higher up in the hills sheltered by chestnut trees:

There were bees buzzing around the wild mint at the side of the road and around (and above) this arbutus bush:

And at last, on the way home, we saw a vineyard in proper autumn colours!

Then it was home to cook the jam, bringing it to the boil and simmering for an hour or so until it reached setting point (when a spoonful put onto a saucer sets with a wrinkled surface), whizzing it with a hand-held liquidiser half way through the cooking and then bottling it, using Lo Jardinièr’s nice Catalan jam funnel.

So that’s my recipe for green tomato jam: 2 kilos of green tomatoes, 2 kilos of sugar, I lemon and a morning out in the countryside!

And for lunch, while the jam was simmering, we ate some ripe tomatoes given to us by another friend, made into a cool-weather version of tomato and mozzarella salad. I cut the tomatoes in half and put slices of garlic into each half, added some wild thyme we’d picked while we were out, salt, pepper and olive oil and put a slice of mozarella on each half. I put them in the oven at 200°C for about half an hour and they were read to eat, garlicky, thyme-flavoured and oozing melted cheese.

8 thoughts on “Green tomatoes

  1. I, too, made tomato jam about a month ago, for the first time, using yellow heirlooms. I’m surprised how flavorful it is. You’ve piqued my curiosity, though, and I wonder how different green tomatoes would taste. Maybe next year …

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