Green Tomato Chow

Green Tomato Chow
Green Tomato Chow
On Canada's Prince Edward Island, firm, underripe green tomatoes are transformed into a tangy-sweet condiment that is often served alongside salt cod cakes. See the recipe for Green Tomato Chow »Gemma and Andrew Ingalls

On Canada's Prince Edward Island, firm, underripe green tomatoes are transformed into a tangy-sweet condiment that is often served alongside salt cod cakes. This recipe first appeared in our October 2013 issue with the article Where the Farm Meets the Sea.

Green Tomato Chow
On Canada's Prince Edward Island, firm, underripe green tomatoes are transformed into a tangy-sweet condiment that is often served alongside salt cod cakes.
Yield: makes ABOUT 3 CUPS

Ingredients

  • 2 lb. small green tomatoes, cored and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 14 cup fine sea salt
  • 1 tbsp. whole black peppercorns
  • 2 tsp. cardamom seeds
  • 2 tsp. coriander seeds
  • 1 tsp. whole allspice berries
  • 1 tsp. yellow mustard seeds
  • 5 whole cloves
  • 2 bay leaves
  • 2 dried chiles de arbol, stemmed
  • 1 stick cinnamon, broken in half
  • 1 2"-piece ginger, peeled and thinly sliced
  • Cheesecloth, for spices
  • 3 cups white wine vinegar
  • 2 cups sugar

Instructions

  1. Toss tomatoes, onion, and salt in a 9" x 13" baking dish and press into an even layer. Cover with plastic wrap; refrigerate overnight
  2. Next day, pour tomato mixture into a colander and rinse well under cold running water. Spread tomatoes and onions in a single layer onto a double thickness of paper towels; blot dry with more paper towels.
  3. Heat peppercorns, cardamom, coriander, allspice, mustard, cloves, bay leaves, chiles, and cinnamon in a 4-qt. saucepan over medium-high heat. Cook, stirring occasionally, until seeds begin to pop, 3–5 minutes. Transfer spices along with ginger to a piece of cheesecloth; tie into a tight package.
  4. Add vinegar and sugar to saucepan and bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved, 1–2 minutes. Add spice package and reserved tomato mixture; reduce heat to medium-low. Cook, stirring occasionally, until tomatoes have broken down and sauce is very thick, about 1 12 hours. Let chow cool to room temperature before serving. Store in refrigerator up to 2 weeks.