Recipe: Curried Green Tomato Sauce

Recipe Source: Gardon, Anne. Preserving for All Seasons. Firefly Books, Willowdale, 1999 p. 135

As I know I've mentioned, we had to pull all our produce out of the garden very suddenly after an unexpected deep frost. (This is to be expected when you live in New England. We got snow with accumulation in mid-October and didn't think much of it.) The red tomatoes were too badly damaged by the frost; they got moldy as soon as we brought them into the house. There were a lot of green tomatoes, though. I needed to think of something to do with them. As it happens, I had gotten this book out of the library (I was looking for another canning book, which they didn't have, but whatever.) I had everything necessary on hand and had no excuse really to not make it.

I doubled the recipe, because that's how many green tomatoes I had. I looked really hard at the sugar and raisins, because adding sugar to tomatoes was tantamount to heresy in my grandmother's kitchen. Then I tasted the green tomatoes. While I liked the sourness, I thought that a little sugar would not be misplaced. I did omit the raisins, though, because that would just be too much sugar and they would have had an unappetizing appearance besides. The result was a tasty sauce that would go great with just about any starch dish.

Curried Green Tomato Sauce (makes 3 32-oz jars; approx. cost per serving not available)

6 lb green tomatoes, cubed

4 onions, chopped

½ cup butter

8 tablespoons curry powder

2 tablespoons ground cumin

2 cups water

1 cup brown sugar

2 tablespoons lemon juice

¼ tablespoon kosher salt or to taste

Equipment:

• 3 32-oz canning jars, with rings and lids
• Water bath canner
• Large saucepan

1. Melt the butter in the saucepan.
2. Add the onions and sauté until soft.
3. Sprinkle with the curry powder and cook a further 3 minutes.
4. Add the remaining ingredients and simmer 30 minutes, stirring as the spirit moves you. It's okay to add water if it seems dry.
5. Ladle into jars and process in the boiling canner 30 minutes.
6. Store.

Comments

[Kira]

Lovely! I experienced some what of the same thing when it came to green tomatoes but mine happened in summer for me....due to the late blight and bottom rot i had to pick my whole crop..i went to my grandmother for my recipe tho :) this does sound very tasty and i think i will take note of ur recipe just incase i have the same problem again next yr with my toms! (i dont need to make anymore of my stuff seeing i have 30 large mason jars filled curently lol)

[nora@ffr]

wow!! brilliant!!