Got green tomatoes? Here are all the best green tomato recipes for how to use this tart and tasty bright green vegetable (er…fruit).
Got green tomatoes? We’ve got recipes! Cooking with unripe red tomatoes is an age-old tradition, which extends the life of summer tomatoes once the cool weather starts to hit. Fried green tomatoes are the most famous use in Southern cuisine, but guess what? There are many more exciting ways to eat them than just fried. Like a tangy electric green salsa that’s like a salsa verde, perfect for dipping crunchy chips or loading onto tacos. Here are all the best green tomato recipes, and a little about the famous vegetable (or really…fruit!).
What are green tomatoes?
But first: what exactly are green tomatoes? They’re not just any tomato that’s green in color. Green tomatoes are late season red tomatoes that haven’t ripened, leaving them green and hard. They have tart, zingy flavor and a robust texture. These are the tomatoes that are left on the vine after the summer temperatures have cooled down.
Don’t confuse the green tomato with varieties of tomatoes that are bred to be green when ripe! The green zebra tomato is a good example of a green-when-ripe tomato. This type of tomato tastes juicy and sweet, just like a red tomato. You can grow these or find them at your local farmer’s market. Avoid these varieties if you’re making any of these green tomato recipes: they don’t have that signature tart flavor.
Got green tomatoes? How about…making pickles? It’s hard to describe just how next level these pickled green tomatoes are. They’re tangy, salty, a little sweet, and the absolute perfect condiment. If you’re a pickle lover, you’ll adore these. This recipe is for quick pickles: pickles that are made in 1 hour and are stored in the refrigerator. No special canning equipment is needed, which makes the entire process quick and simple.
The number one green tomato recipe? Salsa! You can make a green tomato salsa that tastes just like salsa verde, but better. Salsa verde is made with tomatillos, but using green tomatoes is even tastier (we think)! All you need to do is broil the tomatoes, onion and garlic, then pop them into the blender with cilantro and lime. It results in a zingy green salsa that's perfect for dipping chips or piling onto tacos.
Our simplest green tomato recipe? Toast! If you’re in a rush: green tomato toast is where it’s at! Slice them up and throw them on toast spread with goat cheese, and you’ve got a delightful appetizer or lunch. It’s the perfect quick use for those tart tomatoes. Spreading the toast with goat cheese is a great contrast to the tomatoes. And topping with garlic salt put it into addictive territory.
Got green tomatoes? Try the Southern classic, fried green tomatoes! They make great appetizers or snacks perfect for any gathering. Tart green tomatoes encrusted with a melt-in-your-mouth crispy cornbread coating are quick, easy and ridiculously tasty! via Immaculate Bites
Not sure how to prepare your tomatoes? Throw them on the grill! Grilling green tomatoes infuses a smoky flavor and makes them irresistibly tasty. Top with Parmesan cheese and basil. via White on Rice Couple
This soup balances the tartness of green tomatoes by slow-roasting them with onions and garlic. It allows the flavors of the green tomatoes to deepen and caramelize while bringing out their natural sugars. via With Food & Love
Why not put green tomatoes in chili? This tangy twist on classic beef chili uses green tomatoes instead of the traditional ripe red tomatoes. They're then combined with ground beef, pinto beans, and poblano peppers for an irresistible chili. via Hola Jalapeno
Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.
Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.