Use up Those Green Tomatoes Bars

READY IN: 50mins
Recipe by HeatherFeather

An unusual recipe I clipped from Country Woman magazine years ago. I haven't tried it yet.

Top Review by Dr. Paul

Super sweet, but set off nicely by the tang of the green tomatoes. The vanilla instead of lemon works well. Tomatoes vary a lot in water content, so be prepared to cook until thick. I just cooked it until I was ready with the crust, and then added some corn starch and water to thicken it to a jelly. Otherwise, it would have taken hours. Worked great. I don't understand the unsalted butter to which you add salt. Sodium isn't that critical in this recipe, and it is certainly not a health food. Look at the calories per piece! Use bottled lemon juice instead of fresh. It won't make a bit of difference. I also cut the sugar in the tomatoes to 1/2 cup, and it came out even better than the original. This is a good enough treat to bring to the church potluck.

Ingredients Nutrition

Directions

  1. Drain tomatoes on paper towels for 10 minutes.
  2. In a saucepan, add drained tomatoes, 1 cup of the brown sugar, and the fresh lemon juice; simmer,uncovered, for 20-25 minutes or until thickened, stirring occasionally.
  3. Remove from the heat and stir in the lemon flavor extract and set aside.
  4. In a large bowl, cream the butter and remaining 1 cup brown sugar.
  5. Add flour, baking soda, and salt and mix well.
  6. Stir in the oats and nuts.
  7. Measure out 2 1/2 cups of this dry mixture and press it into the bottom of a greased 9x13" baking pan.
  8. Spread the slighly cooled tomato mixture on top.
  9. Crumble the remaining dry mixture over the top, like a crumb topping.
  10. Bake at 375 F for 30-35 minutes, or until golden brown.
  11. Let cool completely, then cut into 24 bars to serve.

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