When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It's been handed down from my grandmother, and now my granddaughters are asking for the recipe.
Meet the Cook: If you follow the recipe directions, you should end up with firm tomatoes. It's been a tried-and-true method for me.
I started cooking as a teenager. My first meal was spaghetti, and it was so salty we couldn't eat it! My husband and I are retired. We have two grown children and three grandchildren.
-Clara Mifflin, Creal Springs, Illinois
As the tomato season draws near and you have a bumper crop of green tomatoes on your vine, reach for this one-of-a-kind jam! Everyone is pleased with its great taste.—Norma Henderson, Hampton, New Brunswick
Panko bread crumbs have a coarser texture than ordinary bread crumbs, which you can also use to coat the tomatoes. However, the panko crumbs will give them a uniquely light and crispy texture. —Jacquelynne Stine, Las Vegas, Nevada
If your pepper plants are as prolific as mine, this recipe will come in handy. The crunchy mix of sliced peppers gives a kick to salads, side dishes and sandwich toppings. —Starr Milam, Sheldon, Wisconsin
"EACH TIME I fix these tomatoes, it takes me back to the Ohio farm where I grew up. I savor the taste of this delicately sauteed vegetable, with its crisp crust, moistened slightly with the pan gravy. Mom could do these to perfection! Maybe that's why this dish is my favorite part of this memorable meal."