From Green To Red

Green Tomato  and  Red Tomato

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I picked some green tomatoes last month to cook for chutney, and there was a leftover that carelessly I kept in a basket.  Ten days later or even less, the green tomato becomes red, beautifully bright red colour. I think the tomato that we buy in the shops or markets must be picked while they are still green.  It does answer my curiosity about the flavour, the bought tomato is not as juicy and sweet compared to the homegrown one.

I did some reading about tomato, and there's a question: Can you pick tomatoes when they are still green?  The answer is: If you see a bit of red on those green tomatoes, picking them individually and bringing them inside may be the best chance for ripening tomatoes at season's end. Like many fruits, tomatoes continue to ripen once they've been picked. Ethylene is a gas produced by fruits, including tomatoes, that promotes ripening.

(If you need more information about Harvest Time for Tomatoes etc.,  please read more  Gardening Kow How by Amy Grant)

Tomatoes
Using the tomatoes in my cooking.

Fresh green tomatoes
-  For sambal, green chutney, add to sautee vegetables such as green beans and Zucchini and spinach.

Fresh red tomatoes

- For tomato salad, to cook for sauces, to add to a garden salad, stuffed and baked etc.

Please look at an old post, simply type tomato, you will find the recipes.

This year what I have in my vegetable garden is a self-sewn cherry tomato.  They are pretty looking, but the skin is tight. Peel the tomato for easy eating, so you get the enjoyment out of it.

Serving the skinned tomato 

Peeling the skin of a fresh red tomato

 Italian cooking uses lots of them, the tomato is almost based on Italian dishes.  From the plain sauce, pasta sauce, sun-dried tomato to the bread making
I do this cooking in my kitchen, but to make sundried tomato was unsuccessful, I decided to by one, it is easier.
I believe tomato is one of the vegetables that are useful for cuisine all over the world.

Bread Baking.

Quick Bread with Sundried Tomato

5 Slices preserved sundried tomato in oil, soak in hot water to plump them up.

250g Self-rising flour

Salt 

1/4 cup Oil, 1/2 cup water and one egg

Mix them together, spoon in a floured baking tin and bake in a hot oven at 190 degrees C fan-forced oven for 22-25 minutes.

(It makes 4 mini loaves)

The Ingredients and The Preparation

The Ingredients 

Oil, egg and water mixture

The buttered baking tin

The Quick Mix Bread is Ready for
Baking

Quick Bread with Green  Tomato and Zucchini

6 green cherry tomato cooked until soft

250g Self-rising flour

1 cup grated zucchini

1/4 cup oil 1/2cup water and one egg

Salt 

Mix them together, spoon in a floured baking tin and bake in a hot oven for 22-25 minutes.

(it makes 4 mini loaves)

Freshly Baked Quick Mix Bread

Baked Bread with Zucchini and
Green Tomato

Baked Bread with Sundried Tomato

The Two Variety Bread, Baked at the Same Time

Baked Bread with Sundried Tomato
Baked Bread with Green Tomato and Zucchini

A Creative Day in My Kitchen.

It was a fun and successful baking, the first time baking this bread and worked out beautifully.  The bread was moist in the middle with a crusty outside.

If you are lucky enough to have tomato plants growing in your garden, you will harvest them at the right time, and enjoy the juicy tomato full of flavour. 

Remember you could pick the green one to use for cooking and for the red tomato, you can have it as you like, eating fresh or cooking them.

Have Fun and Happy Cooking

Thanks for Visiting

Susy