October 7, 2011 - 7:13am
Focaccia with green tomatoes?
Hi everyone
I have numerous small green cherry tomatoes that I have been trying to ripen inside over the last few weeks. They are in various stages of ripening, but generally looking like they should be used up. I came up with the idea of making a focaccia with a mix of green and red cherry tomatoes embedded. When I made one with ripe cherry tomatoes earlier in the season it came out great. I was wondering if any of you had some tips about using the green tomatoes in this way. Obviously they will not be as sweet as the ripened tomatoes, but maybe a combination with the herbs would be good.
Any suggestions gratefully accepted!
Share
I suspect the green tomatoes will still be hard little balls, when the bread is baked and the red tomatoes soft. I fry bread green tomatoes frequently; they generally take 15 to 20 minutes to soften. I use low heat to prevent burning the breading. Deep-fat frying goes faster, but, of course that's not feasible in what you want to do. I suggest you boil the green ones for a few minutes, until they soften somewhat, before putting them, cooled, into the dough. I would also consider seasoning them with salt and pepper before incorporating them into the dough. Incorporating the tomatoes in a final, gentle Stretch and Fold will distribute them evenly throughout the dough without mashing them, or redistributing their seasoning.
David G
If you want to speed the green tomatoes into ripe ones put them into a bowl and gently place ripe bananas, apples or ripe tomatoes on top. They send a chemical signal to the green cells to mature. Works like a charm.
Thanks much !
Anna
on the counter in a honey mustard salad dressing before placing them on the focaccia and sprinkle with a pinch of salt. Maybe add some par-sauteed sweet onion to the topping.
Good luck !
Anna
overnight on the counter to draw the solanin in them out! Then drain and rinse and put into the focaccia or whatever. Green tomatoes can be poision when very green and hard, and you really need to draw the solanin out. They also taste better when drawn. When picking tomatoes for frying I always choose ones that are pale green over ones that are dark green. These don't need to be drawn for frying. I salt mine first on both sides let sit for a few seconds before breading to draw some moisture to the surface and then fry on a griddle generally on med heat until the breading is browned and the tomatoes are softened. YUMMY!
And you can ripen any fruit or most veggies like tomatoes and peppers by placing an apple in the bowl or bag, and leaving for a couple of days its the fumes the ripe apple gives off that sends the message and ripens the other fruits. To keep banana's from ripening too fast, I was told to buy them quite green if possible, and split them off the bunch and lay them out separate (a bit hard if you are pressed for space) but it does slow down the things from all getting over ripe at the same time. Which is handy if you want to eat them, rather than make banana loaf or pudding!