How to make zucchini and beetroot noodles

 

Unlike ripe southern tomatoes, hard green tomatoes are inevitable, not the fruit of love. In our latitudes, summer always ends abruptly, and the avid summer resident has to remove unripe tomatoes, leaving them on branching means and as if lost, the first frosts are fatal for capricious tomatoes. And that's not true. This harvest war will have a happy ending. Without the sun, chestnuts have a bad habit of not blushing and turning to rot and black. Or they can be devoured by harmful plagues.

So shouldn't we expect the mercy of nature and not use it? Eating green tomatoes alive has no effect. However, it can be soaked, dried or pickled. There are many folk recipes for this, and our chef friends have added their own tricks and techniques to make homemade dishes more interesting. In addition, we also shared an unexpected dish that can show off the side of green tomatoes. From candied fruit jams to ceviche and gazpacho.

Jerky

Chef Vlad Piskunov of Matryoshka restaurant:

“Let's immediately determine the degree of ripening. If the tomatoes are completely bullet-tight, it is impossible and dangerous to cook efficient ones. After all, they are sorrel (you can read about why sorrel is dangerous here , - ed.). But at least half-ripe. Tomatoes have 2 weeks left before they fall into the red category It is already possible to work, for example withered Green tomatoes that are sun-dried have a completely different taste than ripe tomatoes, but not sweet (can be added), but fresh grass Small tomatoes are perfect for this, more than a chicken egg Cut in half or quarters lengthwise and sprinkle lightly with salt and a sizable amount of sugar Dried herbs like thyme, rosemary and oregano You can add more and in a dehydrator or oven. Set the temperature to 90 degrees and place the tomatoes in the oven for at least 5 hours. Turn on convection mode or leave the door open so the tomatoes not only bake but also dry. Ideal Cooking - Liquid has evaporated, but the tomato is already bendable but not crumbly. Then you can put the tomato in a jar and add it to the chicken broth with salad, roast, rice or noodles. Or season it in good oil and eat it as is."

Fried

Vlad Fiskunov:

“Fried Green Tomatoes is not only the title of the Katie Bates movie, but also a very practical recipe. Cut the tomatoes into small pieces and chop with vegetables or fry in ghee until soft and light golden brown. When fried, tomatoes are somewhat similar to green beans, but taste better. Marjoram, thyme, and herbs flavored as supplements are welcome. An interesting addition to breakfast scrambled eggs, pickles, porridge or pilaf. In my opinion, some kind of large textured cereal, such as barley or spelled, would be suitable here. In addition to fried tomatoes, it would be nice to add fried onions - this combination will give the cereal an unexpected mushroom taste. "

Pickled

Chef Nikita Poderyagin at Bjorn Restaurant:

Quickly fry all the spices in a pan, release the aroma, add to the marinade and bring to a boil. Pour in the tomatoes, twist the bottle and marinate the tomatoes for 20 days. Such preparations should be stored in the refrigerator. There is a risk of fermenting tomatoes with a large amount of sugar. "

Pickled

Nikita Podeliagin:

“I tried this recipe on green cherry tomatoes, but it worked for all the small tomatoes. Every summer resident is accustomed to such a situation when he encounters every little thing among tomatoes that it is regrettable to throw away, but they certainly will not have time to ripen. So, if you have a bottle of these little things, you should definitely use them. A great condiment for capers-reminiscent cabbage soups, junk food, meat soups, stews and salads, at your disposal. We need currant leaves. However, only soft, young leaves are good, so at the end of summer, you can buy dried leaves from the pharmacy without cutting the bushes in the garden, and they will have a more fragrant scent. . Next, prepare a 5% saline solution, add a pinch of fennel seeds and 2-3 or ½ teaspoon of fresh raisin leaves, bring to a boil and allow to cool completely. Pour the tomatoes in cold brine and let it brew for 3-5 days in a dark place or 20 days in the refrigerator, observing the fermentation process. Here's a trick using rubber gloves that you can put around the neck of a can. As soon as the gloves swell, it's time to put the tomatoes in a clean jar and close them (but don't dry them or they will explode!). Such blanks can be stored for a long time - 3 months, the ideal option would be to put jars from the refrigerator on the shelf of vegetables. But do not hesitate and do not let it oxidize. Focus on the smell. If the tomatoes smell of kvass, then everything is normal, but the smell of the front yard appears. It was late. " Time to put the tomatoes in clean jars and close them (but do not dry them, otherwise they will explode!). Such blanks can be stored for a long time - 3 months, and the ideal option would be to put the jars in the refrigerator on the vegetable shelf. But do not hesitate to oxidize them. According to the smell: if the tomatoes smell good with kvass, everything is normal, but the front yard smell appears. You're late." Time to put the tomatoes in a clean bottle and close them (but don't dry them, otherwise they explode do!). Such blanks can be stored for a long time - 3 months, and the ideal option would be to put jars from the refrigerator on the shelf of vegetables. But do not hesitate and do not let it oxidize. Be guided by the smell: if the tomatoes smell good with kvass, then everything is fine, but the front yard smell appears. It's late. "

Candied fruit jam

Vlad Fiskunov:

“Jam is often made with green tomatoes. Meaning is the same as bone marrow or watermelon peel jam. Tomatoes are like a sponge, absorb flavor and sugar, and can be made into any flavor. Grated lemon, honey, vanilla pods or cinnamon sticks. Or conversely, in addition to sugar or honey, add mustard, onion, garlic or ginger to make the taste spicier. If you want to completely resemble a tomato with a compote floating in a clear syrup, then: Proceed as follows: cut the tomatoes in half or slices, remove the seeds, freeze the pulp, then thaw and juice with melted water, so that after cooking, the flesh of the tomatoes will become more elastic and gum.The cooking principle is the same as that of plum jam. For 1 kg of tomatoes, mix 1 kg of sugar and leave for 8-10 hours.

Gazpacho

Dmitry Zotov, Chef at Zotman Pizza Restaurant:

“If you have two or three good salted or dipped green tomatoes, you can make Russian gazpacho. Put the chopped tomatoes in a blender in the same place - celery stalks, half a shallot onion (you can also use regular onions, but it is better to cut and pre-heat them), a clove of garlic, and a pod of half green peppers. Beat all this and dilute it to the consistency of soup with water and tomato pickle, then filter. Add two tablespoons of wine vinegar, good olive oil or sunflower "seeds" to the soup, chop fresh cucumbers and sprinkle with green onions. I recommend serving such soups with black bread, and for aesthetics you can also put smoked soup on bread. Green Gazpacho for any occasion - to cool down and use as a hangover in any weather. "

Salsa

Dmitry Zotov:

Cut the tomatoes into small cubes, like minced meat. Add a drop of tabasco green sauce or a thick slice of jalapeno pepper, finely chop various herbs (cilantro, parsley, green onion), season with olive oil and sprinkle with fragrant sheep cheese. This salsa can be served as a side dish such as grilled chicken, chicken shawarma or beef burger. However, it would be cool to use dried tortillas instead of a plate and eat them by itself, but the most important thing is to wrap them well so that they don't drip down by making them look like Mexican burritos. "

Ceviche

Dmitry Zotov:

Most of them are lime juice. But you can get away with fish and make ceviche with green tomatoes. Fortunately, a strong and caustic marinade does not kill, but also decorates. Blanch raw cherry tomatoes 2-3 times in salt water for 3-4 minutes to remove solanine, known as poison. Then cut the tomatoes into large pieces. To revive the scenery, you can also add red cherries and yellow cream to the greens, but not necessarily. Thinly slice the red onion and soak it in cold water to remove the bitter taste and roll up a straw finely. Lime juice, jalapenos, and lots of finely chopped coriander: Gather the dressing with the same ingredients as the classic ceviche. I will also add tsitsmati. This is a Georgian relative of watercress. If you rub the leaves of tsitsmati between your fingers, it smells like horseradish, and this aroma is sharp, but not as arrogant as real horseradish and is very suitable for tomatoes. Mix all this well and let the tomatoes brew in the refrigerator to make the juice and become part of the dressing. In the meantime, fry the shrimp quickly. Finish with cold tomato ceviche and hot shrimp. You can even sprinkle all this beauty with fish sauce. "In the meantime, fry the shrimp quickly. Top with cold tomato ceviche and hot shrimp. You can also sprinkle all this beauty with a fish sauce." In the meantime, fry the shrimp quickly. Finish with cold tomato ceviche and hot shrimp. You can even sprinkle all this beauty with fish sauce. "

Chatting

Nikita Podeliagin:

“Chutney is cooked like regular jam, but with added spices it is more often used as a sauce. In general, this is a universal one, but it is only important to balance the taste between bitter, sweet, salty and spicy, even when spread on sandwiches. Unlike apples, for example, from which chutney is most often brewed, green tomatoes are tasteless, but provide a soft, velvety texture. First, soak the tomatoes in boiling water and remove the skins. It's also a good idea to remove the seeds to get rid of unnecessary "noise". Then cut the tomato pulp into 5 mm cubes, pour into a thick-walled saucepan, and fry in vegetable oil, adding salt and strong flavoring spices such as cumin, coriander, star anise and black pepper. Chutneys need a lot of spice, but just a little bit of salt to keep them from sticking out of the regular chorus too much. Then pour the white dry wine into a saucepan and add sugar. No need to save here. For 1 kg of tomatoes you need half a glass of wine and 300 g of sugar. Don't be surprised. That said, chutney is nonetheless more like jam than any other sauce... And squeeze the whole lemon into a saucepan to balance the sugar and acid. Then, over low heat, simmer together until the liquid turns into a syrup and is already thick enough to begin a light caramelization. Taste the chutney as it cooks and add spices, wine or lemon to your liking. There is a life hack. Rinse your mouth with cold water before each test to avoid clogging the receptors. After all, chutney is a very strong aromatic thing. The result should taste like green gooseberry jam, but at the same time retain the history of vegetable notes.