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.
And now: the best green tomato recipes!
The best green tomato recipe? Green tomato salsa! Here these late season tomatoes blend into a zingy dip that tastes just like salsa verde.
- 8 ounces green tomatoes (about 5 small)
- 1 jalapeño pepper (without seeds)
- 3 large cloves garlic
- 1 medium white onion
- 1/2 cup fresh cilantro leaves
- 1/2 teaspoon kosher salt
- 2 tablespoons lime juice
- Peel the garlic. Peel and quarter the onion. Remove the seeds and ribs from the jalapeño (save the seeds for a hot salsa). If tomatoes are large, quarter them; otherwise leave them whole. (Ours were small so we left them whole.)
- Place the green tomatoes, garlic, onion, and jalapeño on a baking sheet. Broil on high for 4 to 5 minutes until just beginning to blacken. Flip and rotate the veggies and broil another 4 to 5 minutes.
- Transfer everything to a food processor or blender, except use only 1/2 of the jalapeño. Add the cilantro, kosher salt, and lime juice. Pulse until desired consistency is reached. Taste, and if you’d like it hotter add the other 1/2 of the jalapeño and/or some seeds. You may want to refrigerate until serving since the salsa will be warm from the roasting; or leave it at room temperature until serving.
- Category: Appetizer
- Method: Blended
- Cuisine: Mexican
Keywords: Green tomato recipes, green tomato salsa
More with tomatoes
- Want ripe tomatoes instead? Here are the best Fresh Tomato Recipes.
- This Balsamic Tomato Salad features both red and green tomatoes (the green-when-ripe variety).
- Mozzarella Tomato Basil Salad is an Italian-take on the fresh tomato salad, also starring both red and green varieties.
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.