Making the most of your tomatoes well into the fall will tantalize your taste buds, but it also will help eliminate food waste (don’t toss those green tomatoes!). According to the USDA, food waste accounts for 30 to 40% of our food supply. End-of-season produce need not sit on the shelf, though, and the recipes below will give you a taste of summer to enjoy in the cooler autumn months.

Recipes by Chef Stephen Coe.

Tomato Bacon Jam

Here’s a recipe for bacon and tomato that will go great with the fried green tomatoes. It’s a sweet, savory, and smoky spread that’s great on burgers, sandwiches, or crackers.
…a taste of summer to enjoy in the cooler autumn months.
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Ingredients
  

  • 1 pound bacon
  • 1 large onion finely chopped
  • 2 cups diced tomatoes
  • 3 cloves garlic minced
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • ½ cup brewed coffee
  • ¼ cup maple syrup
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon smoked paprika (optional, for extra smokiness)
  • Salt and pepper to taste

Instructions
 

  • Cook the bacon: Cut the bacon into small pieces. In a large skillet or pan, cook the bacon over medium heat until it’s crispy. Once done, transfer the bacon to a paper-towel-lined plate to drain, and set aside. Reserve about 1 tablespoon of the bacon fat in the pan.
  • Cook the onion,tomato, and garlic:In the same pan with the bacon fat, add the chopped onion and diced tomato andcook over medium heat until it becomes soft and translucent, about 8 to 10minutes. Add the minced garlic and cook for an additional 1 or 2 minutes untilfragrant.
  • Add the liquids: Stir in the brown sugar, apple cider vinegar, coffee, maple syrup, balsamic vinegar, and Dijon mustard. Add the cooked bacon back into the pan and stir everything together.
  • Simmer: Reduce the heat to low and let the mixture simmer, stirring occasionally, until it thickens and becomes jam-like. This will take about 30 to 45 minutes. If it gets too thick, you can add a tablespoon of water to loosen it up.
  • Blend (Optional): For a smoother consistency, you can transfer the mixture to a food processor and pulse a few times. Alternatively, leave it chunky if you prefer more texture.
  • Season: Taste the bacon jam and season with salt, pepper, and smoked paprika if using.
  • Cool and Store: Allow the bacon jam to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 2 to 3 weeks.

Notes

Serving Suggestions: Spread on toast or crackers. Use as a topping for burgers or grilled cheese sandwiches. Stir into scrambled eggs or use as a filling for omelets.
Stephen Coe is a renowned culinary expert and celebrity chef. He owns The Early Bird restaurant and the catering company, Defined Palate, both in Kingston. Chef Coe eliminates food waste by using everything but the kitchen sink in his creations.

 

Fried Green Tomatoes

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Ingredients
  

  • 4 large green tomatoes
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 1 cup cornmeal (or you can use breadcrumbs)
  • 1 cup buttermilk (or you can use an eggwash)
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon paprika (optional)
  • Vegetable oil for frying

Instructions
 

  • Prepare the tomatoes: Slice the green tomatoes into ¼-inch thick slices. Sprinkle both sides of the slices with salt and pepper. Let them sit for a few minutes to draw out some of the moisture.
  • Set up your coating station: Place the flour in one shallow dish. In another shallow dish, pour the buttermilk (or egg wash). In a third shallow dish, mix the cornmeal with garlic powder and paprika, if using.
  • Coat the tomatoes: Dredge each tomato slice in the flour, shaking off the excess. Dip the floured tomato slices into the buttermilk. Finally, coat the slices with the cornmeal mixture, pressing gently to ensure it sticks.
  • Fry the tomatoes: Heat about ¼ inch of vegetable oil in a large skillet over medium heat. Once the oil is hot(around 350° or when a small piece of bread dropped in sizzles), add the coated tomato slices. Fry the tomatoes in batches, being careful not to overcrowd the skillet. Cook each slice for about 2 or 3 minutes per side, or until golden brown and crispy.
  • Drain and serve: Remove the fried green tomatoes from the skillet and place them on a paper towel-lined plate to drain excess oil.
  • Serve hot, with a dipping sauce like ranch, remoulade, bacon jam, or a simple aioli.