So, you hardly enjoy green tomatoes because you heard they taste sour? It’s likely because you’re accustomed to the sweet red tomatoes. These green tomatoes commonly used in Southern Cuisine are the best if you know how to make a delicious meal out of them. That’s why I want to share the best green tomato recipes with you so that you can start enjoying them, too.
Green tomatoes are good for your health, and you can make many things with them; for example, you can fry them green, make green tomato salsa, green tomato pickles, a tomato salad, or prepare a green tomato stew. Cooked green tomatoes are also edible, so you can fry or make tomato soup. Fried green tomatoes are good if you want a crunchy meal.
These easy-to-do recipes will make you crave green tomatoes every day. Try them!
Green Tomatoes Recipes
Whether you think green tomatoes fall in the category of fruits or veggies, there’s a lot you can do with them to have a delicious meal. Besides, green tomatoes have numerous health benefits. All you need is to choose your best green tomato recipe below and try it. You can even try all the recipes to know which gives you the best taste for you and your family.
Fried Green Tomatoes Recipe
Most people might admit having seen fried tomatoes in some restaurants because this is the most known green tomato recipe. This recipe is commonly known as the Southern Green Tomato Recipe.
The recipe was introduced to the Americans by Jewish immigrants, and the Southern cooks also started making it.
Here’s the recipe.
- 1 liter of cooking oil
- 1 cup brown or white flour
- 2 large eggs
- ½ tsp. Salt
- ¾ cup bread crumbs (brown or white)
- 4 Green Tomatoes
- ¼ tbsp. Garlic powder
- ¼ tbsp. Cinnamon powder
- ¼ tbsp. Turmeric
- ¼ tbsp. Cayenne
- ¼ tbsp. Black pepper
Ingredients for Garnishing (Creole Mustard Sauce)
- ½ tsp. Salt
- ½ cup creole mustard
- 1 cup cream, preferably heavy
- ¼ tsp. white Pepper
- 1 small bunch of coriander
- Add flour (white or brown) into a bowl
- Add bread crumbs
- Add garlic, cinnamon, black pepper, ginger, and salt, then mix all the ingredients thoroughly.
- Put the mixture aside to rest
- Meanwhile, pick a clean bowl and break two eggs into it
- Add two tablespoons of water to make the solution fluffy
- Use your kitchen folk to beat the eggs (add salt and spices if you wish) and then leave them to sit
- Next, wash your tomatoes and use a sharp knife or a tomato corer to remove the part connecting to the stem.
- On a chopping board, slice each tomato about ½ an inch thick.
- In the meantime, add frying fat to the pan and place it on the stove; use low heat to have enough time to prepare all the tomato slices.
- Deep a tomato slice into the egg solution and then deep it into the flour
- Use the palm of your hand to press into the floor so that it collects as much flour as possible. Turn and hold it as you roll it so that even the green skin can collect enough floor.
- Deep all the other slices into the egg solution and then the flour as you place them aside
- Once all slices and the cooking fat are ready, deep enough slices into the hot cooking fat
- Allow about 2 to 3 minutes for the slices to fry well. How long it takes depends on how thick your tomatoes are. Thicker tomatoes take longer to fry.
- While the tomatoes are frying, prepare a sweet delicious creole mustard sauce.
- Add creole mustard into a clean bowl, thick cream, pepper, and enough salt to taste.
- Thoroughly stir the solution until it is well mixed
- Once all tomatoes are golden brown, they’re ready for serving
- Stir the sauce, then pour a little creole mustard sauce into a bowl, forming a small circle or any other shape you choose.
- Next, place at least 3 or more slices of green tomatoes well stacked
- On top of the last green tomato slice, pour a little more creole mustard sauce so that it drains through the other slices
- Thoroughly clean and chop your coriander and garnish your Southern fried green tomatoes
- It’s ready, enjoy!
Tip: The last slice might be curved when slicing your tomatoes; hence not ideal for the recipe. So, you use it to test if the cooking oil is ready for frying the green tomatoes.
If you’re deep frying, you might not need to flip the slices, but if it’s a pan with a little fat, flip them until both sides are ready.
Green Tomato Chutney Recipe
The origin of tomato chutney (Arabic chutney or Mandi Sauce) is ancient India. The benefits of green tomato chutney include boosting the immune system and purifying the blood. Green tomato chutney is also great for people with cholesterol or hypertension because it has low cholesterol and sodium.
In most Indian meals, green tomato chutney can be spread evenly on bread toast or a dipping sauce. It can also be used as an accompaniment or a condiment for various curries.
So, how do you make a green tomato chutney?
- 1 kg green tomatoes
- 3 garlic cloves
- 2 tsp Sea salt
- 1 kg red onions
- 1/4 tsp black pepper
- 150 grams raisins
- 1/4 tsp cayenne pepper
- 4¼ cups (1 Liter) malt vinegar
- 500 grams of brown sugar
- Thoroughly clean your green tomatoes using running water
- Chop the tomatoes into cubes and put them aside in a bowl
- Peel the outer skin of the tomatoes, wash and then chop them into small cubes and put them on a plate
- Remove the outer skin of the garlic, wash, finely chop it and have it aside on a plate
- Pour your raisins on the chopping board and finely chop them
- Put all the ingredients in the cooking pot, turn the stove on, stir the ingredients well, cover, and bring to a boil.
- Lower the heat to medium, and simmer for a while without covering until the mixture decreases by half
- Stir and simmer at low heat for about 3 or 4 hours
- Once the mixture has completely reduced, it is ready for serving
- Pre-warm several jars and put the green tomato chutney into them for storage
- Firmly seal the jars. If any jar is not full, refrigerate it
- To shelf-safe the other jars of chutney, put a pot holder at the bottom of the pot, add water, and then bring it to boil
- To avoid being burnt, use a jar lifter to put the jars into the pot, ensuring that they’re not touching each other and ensure only about an inch of the boiling water is covering the pots
- Allow the water to boil for about 10 minutes, and then use the jar lifters to lift the jars out of the hot water
- Allow them to cool overnight and then shelf store them; they have a lifespan of about 2 years
- For a great taste, allow the chutney to rest in the jars for about 2 weeks before using it
- Serve green tomato chutney with toast or any other food of your choice
Tips: Once you start using the chutney in the jars, refrigerate and use it within 4 weeks
Pickled Green Tomato Recipe
Green tomato pickles are packed with many nutrients, for example, proteins, vitamins, calcium, amino acids, and carbohydrates. Pickled green tomatoes are good for you if you want to improve your skin’s health, boost your hair growth, and have strong bones.
Since these tomatoes are rich in antioxidants and probiotics, they can aid food digestion and control diabetes.
- 10 pounds of green tomatoes
- 4 medium-sized red onions
- ⅔ of pickling salt
- 6 cups of apple cider vinegar
- 2 tsp. celery seed
- 2 tsp turmeric
- 2 tbsp. mustard seed
- 3 ¾ sugar
- Thoroughly clean the tomatoes and cut the part that connects to the stem.
- Cut the tomatoes into four and put them into a bowl
- Remove the outer skin of the onions, wash them, then cut them into small cubes
- Put the tomatoes, onions, and salt into a basin and mix them up thoroughly using your clean hands
- Scoop enough ice and place it on top of the mixture, cover, and allow to sit for about 4 hours
- Place a clean cooking pot on medium heat; add vinegar, mustard seed, turmeric, and celery seed; stir gently
- Add sugar, stir, and bring to a boil. This is now a brine mixture
- Meanwhile, rinse the iced tomatoes under cold running water and allow them to dry
- Put enough tomatoes into the storage jars and allow enough room for the brine mixture
- Add the brine mixture to each jar
- In the meantime, put water in a pot and bring to boil
- Use a spoon to remove any air bubbles on the jars
- Use a kitchen towel or a serviette to wipe dry the rims of your jars
- Firmly seal the jars using the rings and the lids
- Once done, use a jar lifter and put the jars into the boiling water
- Lift them out of the boiling water after about 15 minutes; this process prolongs their shelf life so that they last for several months
Green Tomato Gazpacho Recipe
‘Gazpacho’ is derived from a particular Roman dish that includes oil and gruel bread. Gazpacho may mean little pieces or fragments and is believed to originate from the Latin caspa. The little pieces, in this case, refer to breadcrumbs.
The purpose of Gazpacho is to deliver the best season’s produce in one bowl of uncooked, chilled soup. This chilled gazpacho has a great aroma, flavors, and attractive colors.
Also known as Gazpacho Andaluz, Gazpacho is made from tomatoes, onion, cucumber, garlic, olive oil, bread, white vinegar, and pepper. It’s eaten as a summer starter dish. Gazpacho is different from other soups because it contains fresh vegetables such as cucumber, garlic and fruits such as pepper.
Here’s what you need for the Green Tomato Gazpacho recipe.
- 2 Bread toasts
- 1 Medium sized red pepper
- ¼ tbsp of salt (or enough to taste)
- 1 Cup of diced yellow onions
- 2 Cups of unpeeled cucumbers
- ⅔ Cup olive oil
- 1 Cup of clean water
- 2 Cups green tomatoes
- ⅔ White vinegar
- ½ Cup green pepper
- Several pieces of red oak
- 1 tbsp of minced garlic
- Wash the tomatoes, pepper, onions, cucumbers, and garlic
- After removing the part that connects to the plant, cut the tomatoes into four chunks, dice onions, chop the cucumbers and green pepper, and minced garlic
- Put the tomatoes, onions, garlic, cucumbers, and green pepper into the blender and then add water, vinegar, salt, and olive oil
- Cover the blender and then blend all the ingredients until the solution is smooth
- Pour your solution into a clean bowl
- Slightly deep the toast into the bowl
- Place several pieces of red oak on the bread and ensure it is slightly deep into the bowl.
- Cut the red pepper into narrow, long string-like pieces and place them on the bread toast and red oak pieces.
- You can now enjoy your green tomato Gazpacho
Fried Green Tomato BLT Recipe
In cooking, BLT means or represents three things: Bacon, lettuce, and tomato.
The common layers of a BLT are a toast with mayonnaise spread on it, lettuce and three slices of bacon on top of the lettuce, and then fried tomato and the final toast with mayonnaise spread on it. Here’s the recipe.
- 2 to 3 large firm green tomatoes
- 3/4 cup all-purpose flour
- 1 egg
- 1/2 tsp onion powder
- 1 1/2 tsp salt
- 1 to 2 tbsp hot sauce
- 1/2 tsp smoked paprika
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1 cup of cooking oil
- 1/2 cup buttermilk
- 1/2 cup cornmeal
- 1/2 cup panko bread crumbs
- Wash and slice your tomatoes, ½ inch, think.
- Spread the slices on a chopping board and sprinkle enough salt on both sides of the tomatoes.
- Allow to sit for about 10 minutes to draw out any excess water in your tomatoes.
- Put the all-purpose flour, garlic powder, black pepper, salt, smoked paprika, and onion powder in a shallow bowl, then mix thoroughly.
- Add buttermilk into another shallow bowl, an egg, hot sauce, and then whisk until it’s well mixed.
- In another bowl, put breadcrumbs and add cornmeal; mix thoroughly
- Place a paper towel on the tomatoes to absorb any excess water, do that on both sides
- Coat each tomato with flour on both sides and then deep in the buttermilk and egg mixture and finally in the cornmeal and breadcrumb mixture and then place the slices on a tray
- Allow the tomatoes to rest for about 10 minutes so as to absorb all ingredients well
- Heat cooking oil, deep your tomatoes into it, and allow to fry until they’re golden brown on both sides
- As you prepare the sandwiches, place the green tomato slices in the oven (at 300°) to keep them warm
- Spread mayonnaise on your toasted bread.
- Place one piece of lettuce on the toasted bread, three slices of bacon, one or two green tomato slices, and a toast to seal it.
- That is it; your fried green tomato BLT is now ready! Enjoy!
Green Tomato Stew Recipe
You can cook a green tomato stew if you have lots of green tomatoes. It’s, however, vital to know that making a green tomato stew doesn’t kill solanine but can reduce it.
So, how do you make a tomato stew using your green fruits?
See the recipe below.
- 3 medium-large diced green tomatoes
- 1 tsp of vegetable oil
- 2 sprigs of curry leaves
- 13.5 ounces of coconut (almond, soy, or oat) milk
- 1 tbsp of coriander powder
- 1 tbsp of mustard seeds
- 2 Jalapeno peppers
- ½ tbsp of turmeric
- ½ tsp of ground ginger
- Add vegetable oil to your pan and use a medium-low heat
- Once the oil is hot, add mustard seeds and allow them to fry for a few seconds
- Add the jalapeno peppers and the curry leaves; stir for a few seconds
- Lower the heat and add the green tomatoes and salt to taste; stir and cover
- Once tomatoes have fully expressed their juice, add coriander, ginger, and turmeric and then stir properly to prevent spices from sticking to the pan
- After about five minutes of cooking the tomatoes and stirring them several times, stir the milk and add it to the tomatoes
- Stir and allow about 4 to 5 minutes for it to be ready, and then serve
Green Tomato Jam Recipe
If you have too many green tomatoes and run out of ideas on how best to use them, consider making a green tomato jam. Sugar and green tomatoes are the main ingredients when making a jam. Lemon, water, and lemon juice are other ingredients needed.
Below is a simple recipe you could try. Read on.
- 8 medium-large diced green tomatoes
- 1 diced lemon
- 3 cups of granulated sugar
- 1 cup of water
- 2 tsp of lemon juice
- Add all the ingredients into a cooking pan and cook on medium-high heat
- Cook on medium-high heat until the sugar dissolves fully, which takes about 5 minutes
- Continue to cook for about 40 to 45 minutes on medium heat, stir several times until ready
- Cook on low-medium heat for the last 10 minutes
- Allow it to cool under normal room temperatures
- Refrigerate for about 1 hour and then pack in jars
Green Tomato Ketchup Recipe
Tomato green ketchup is made of green tomatoes, honey, Worcestershire sauce, onions, sugar, and flavors. Green tomato ketchup might not be ideal for some as it contains plenty of sugar and salt. It also has preservatives, corn syrup, and fructose.
Even so, it is still packed with Vitamin C. However, only take it if you have no health problems such as diabetes.
Try making it today; here’s a great recipe.
- 6 lbs of unpeeled green tomatoes
- 3 lbs of onions
- 2 cups white vinegar
- ½ cup natural honey
- ½ brown sugar
- 1 tbsp of Worcestershire sauce
- 1 tbsp of celery salt
- 1 ½ tbsp of black pepper
- ½ tbsp of cloves
- 1 tbsp of dry mustard powder
- 2 tbsp minced garlic
- ½ tbsp chili powder
- 1 tbsp salt
- Thoroughly wash all the tomatoes.
- Use a tomato corer to remove all the cores, as that part could have some pesticide.
- Cut all the tomatoes, 8 pieces each as you add them into your cooking pot
- Next, remove the outer skin of the onions and dice them as you add them to the pot
- Add sugar, dry mustard, vinegar, pepper, chili powder, honey, celery salt, clove, and garlic; thoroughly stir to mix all ingredients well
- Add all the ingredients to the cooking pot and allow to cook until the mixture forms a great puree, softens completely, and there’s no more water pooling around the spoon
- Allow the solution to cool down, and then fill in your jars with it
- To increase their shelf life, water bath the jars for 15 minutes
Green Tomato Salsa Recipe
Green salsa is made from green tomatoes. You may or may not need to peel your green tomatoes when making salsa. If you’re making salsa verde, you can use green tomatoes instead of tomatillos. The acidic flavor remains the same, and the tart is also similar to that of tomatillos. However, when you use green tomatoes, your time should adjust as they take longer to cook.
So, what ingredients do you need to make a green tomato salsa? See below.
- 7 Cups cored, peeled, and chopped green tomatoes
- 1 tsp salt
- 2 cloves of finely chopped garlic
- 2 tsp ground cumin
- 2 Cups red onions (finely chopped)
- 1/2 cup cilantro, finely chopped
- 1 tsp black pepper
- 5-10 Jalapenos, finely chopped and seeded (to make them less hot, optional)
- 1/2 cup lime juice
- 1 tsp dried oregano
- Add tomatoes, lime, peppers, garlic, and onions into a large saucepan
- Use medium-high heat and bring to a boil; stir continuously
- After it has started boiling, reduce the heat and add salt, cilantro, pepper, and oregano
- Stir after every 1 to 2 minutes for 5 minutes
- Preheat jars and add the green tomato salsa and leave a ½ inch headspace
- Use a spoon to remove the air bubbles in the jars
- Wipe dry the jar rims, center the lid, and then screw on the band (fingertip tight)
- Add water to a canner and bring to a boil.
- Put the jars in the boiling water and ensure they’re fully covered by water; allow to boil for 15 minutes.
- Remove the jars from the canner and allow to cool and store
Green Tomato Salad Recipe
You can eat a raw green tomato if you have no gastrointestinal problems. So, if you have green tomatoes, make a salad and enjoy it. People prefer using green tomatoes for a salad because it is a good way of preserving them when the ripening season is over.
Below, I have shared a simple recipe. Check it out.
- 2 ripe chilies, chopped finely
- ¾ chili flakes
- ½ tbs salt
- 4 medium-sized green tomatoes, cut into long slices
- 5 small shallots, chopped finely
- 1 tbsp of grounded black sesame seeds
- 2 tbsp of roasted peanuts
- 1 bunch of coriander
- 4 cloves of garlic
- ½ tbsp of olive oil
- Wash, core, and cut the tomatoes into long slices
- Remove the outer onions’ skin and finely cut them
- Chop the chilies finely
- Ground the roasted peanut sesame seeds finely
- Add the tomatoes, peanuts, chilies, chili flakes, salt, coriander, and sesame seeds into a bowl.
- Heat olive oil and add the garlic; fry until golden brown
- Pour the fried garlic (with oil) into the bowl containing all the ingredients
- Add the shallots to the ingredients and mix thoroughly
- Your green tomato salad is ready!
There are a lot of green tomato recipes you can try out in your kitchen or restaurant today. You don’t need a whole tray of tomatoes; at least 3 or 4 would be enough to try out one of these delicious recipes.
You could make a green tomato salad, sauce, jam, fried green tomato BLT, green tomato gazpacho, pickled green tomatoes, or green tomato chutney recipe based on what you love most.
None of the recipes above are complicated, and neither do they cost a leg and an arm.
So, try them today.