Green Tomato Chow

Name: Green Tomato Chow
Total time: PT0D0H0M
Yield: makes ABOUT 3 CUPS
Ingredients: 2 lb. small green tomatoes, cored and thinly sliced; 1 medium yellow onion, thinly sliced; 1 ⁄ 4 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

Serves
makes ABOUT 3 CUPS

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.

Ingredients

2 lb. small green tomatoes, cored and thinly sliced
1 medium yellow onion, thinly sliced
¹⁄₄ 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

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Instructions

Step 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

Step 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.

Step 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.

Step 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 1⁄2 hours. Let chow cool to room temperature before serving. Store in refrigerator up to 2 weeks.

Toss tomatoes, onion, and salt in a 9" x 13" baking dish and press into an even layer. Cover with plastic wrap; refrigerate overnight
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.
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.
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 1⁄2 hours. Let chow cool to room temperature before serving. Store in refrigerator up to 2 weeks.