h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Two green tomato (or tomatoe, if you're Dan Quayle) pies, one sweet and one savory!

The savory:

1 9-inch unbaked frozen pie shell (homemade is best, natch)
2 T olive oil
3 sweet onions, sliced thinly
3 cloves of garlic, sliced thinly
12 green tomatoes, sliced thinly
2 T flour
salt and pepper to taste
1 - 2 cups of shredded sharp cheddar (or other favorite cheese)

Preheat oven to 375°. Saute the onions and garlic in olive oil until caramelized. Add the tomatoes and continue to saute until they are soft (about 10 - 15 minutes, depending on the size of the 'maters). Stir flour into veggie mixture thoroughly. Add salt and pepper to the filling to taste. Pour onions, garlic and tomatoes into the pie crust, top with the shredded cheddar and bake for 20 minutes or until cheese is golden and bubbly and crust is done.

The sweet:

1 recipe for a 2 crust 8-inch pie
3 cups of green tomatoes, thinly sliced
1 cup of sugar
1 t cinnamon
1 t nutmeg
2 T flour

Preheat oven to 350°. Mix tomatoes, sugar, spices and flour in a large bowl. Pour filling into bottom crust, put top crust on and bake for 45 - 50 minutes or until golden brown.

Let me know how they turn out!

Ack! Upon perusal of my cookbooks last night I found that the sweet green tomato pie is baked at 375°. Also, make sure you dot the filling with butter before putting the top crust on--but I'm sure you know that, being a good cook and all.

Wow... thanks! These look fantastic. I'll need to stop by the store and get a pie crust, looks like!

> Also, make sure you dot the filling with butter before putting the top crust on--but I'm sure you know that, being a good cook and all.

Actually, I learn from the best! I've been paying attention to your cooking tips, and I watch the cooking shows. Food Network is a great resource. I've had a subscription to Cook's Illustrated for a year, and it's full of useful ideas. I don't cook a lot of sweets, but I love pies and cookies, so much of the pastry tricks I'll have to learn as I go. My mom told me she was impressed by my cooking skills, which was surprising - I figure as long as you follow the recipe and don't burn it, everything will be fine.

*My* tips? Gee.... ::looks innocent::

Another green tomato recipe: Green Tomato Pasta Toss (Mmmm....pasta!)

16 oz pasta (shells or rotini or a mix are the best)
8 - 12 green tomatoes, chopped
2 onions, diced
4 - 5 cloves garlic, chopped
olive oil
salt and pepper to taste
1 cup of feta, crumbled (or more!)

Cook the pasta al dente. Saute the green tomatoes, onions and garlic in the olive oil until soft. Add the salt and pepper, and then toss the veggies with the pasta. Mix the crumbled feta in--I love feta, so I add up to 2 cups--and serve warm. This is an excellent recipe. I made it last week and everyone loved it.

Yum... Feta!

As long as there's plenty of feta, it's hard to go wrong. I made a ripe tomato casserole last week with feta, olive oil, lots of herbs, and bread crumbs... I had a lot of anaheim and banana peppers, so I stuffed them with cream cheese and threw them in the mix. It turned out delicious, and on a bed of rice, it was even better.

Lessee if I can remember the recipe!

2 qt casserole pan (not sure of the size on this one, as I didn't have the right sized pan!)
Olive oil
Marjoram, salt, pepper, parsley
2 pounds fresh ripe tomatoes
1 cup feta cheese
1 cup bread crumbs

Oil the pan with the olive oil, then put down a layer of sliced tomatoes, covering the bottom of the pan. Sprinkle liberally with the herbs, then feta cheese on top of that. Cover with another layer of tomatoes, more herbs, then top with bread crumbs.

Unfortunately, now that I'm here, I can't remember the temp. I think it was 325° at 20 minutes, but don't quote me! I'll come back after I've looked at the recipe and post the time and temperature.

Feta...it's a beautiful thing.