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Sep 18, 2009 03:26 PM

recipes using green tomato?

Does anyone have any good recipes using green tomato?

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  1. I am fond of these pickled green tomatoes:

    1 pound green tomatoes, cored and cut into 1/2-inch pieces
    2 tablespoons salt
    2 pieces sun-dried tomatoes (not packed in oil), soaked and minced
    2 large cloves garlic, minced
    1 tablespoon minced fresh hot red chile
    6 mint leaves, chopped
    12 basil leaves, minced
    about 4 cups white wine vinegar (must be 7 percent acid)
    about 1/2 cup fruity extra-virgin olive oil

    In a non-reactive bowl, combine tomatoes and salt, cover and refrigerate 24 hours. Turn into a sieve and rinse under cold, running water. Toss tomatoes with garlic, chile, sun-dried tomatoes, and herbs. Pack into sterile jars, add enough vinegar to cover, top with a little oil. Seal, cool, and refrigerate for at least 3 days. They will keep for the rest of your life, but they get more powerful as they age.

    I also like this green tomato soup (I omit the ham & use water in place of the chicken broth):

    2 tablespoons extra-virgin olive oil
    2 oz thinly sliced Black Forest ham, chopped (1/2 cup)
    1 1/2 cups thinly sliced scallions (from 1 bunch)
    1 tablespoon chopped garlic (2 cloves)
    1 bay leaf
    2 lbs green tomatoes, chopped
    1 cup low-sodium chicken broth
    2 cups water
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    Sour cream or yogurt

    Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes. Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper. Garnish with sour cream or yogurt.

    1. You can try using green tomatoes in place of tomatillos. Pickled green tomatoes is definitely an option, as are fried green tomatoes coated with cornmeal. If the tomatoes are home-grown, you can just leave them out for *several* days and they'll turn red on their own. They'll be fine for salads or whatever recipes call for red tomatoes. You'll be surprised at their taste too.

      1. An easy pickling recipe (to be used within a week) is just to save pickle juice and add the tomatoes to them.

        This site has 25 interesting ideas. I'm going to have to try some of them as I like green tomatoes and can never think of what to do with them other than pickling or frying. The green tomato salsa sounds especially good.

        A few other things that sound good to me

        Green Tomato Rice

        Green Tomato Soup With Country Ham

        Green Tomato Hash

        Green Tomato Ketchup ... tho it is unlikely I'll ever make this, it sounds interesting

        Baked Green Tomatoes with brown sugar

          1. Fried Green Tomatoes are fabulous. Thickly slice green tomatoes and season with salt and pepper. Let sit. Beat an egg in one dish. In another dish put cornmeal seasoned with smoked paprika. Dip tomato in egg wash and then in cornmeal. Fry in oil of choice. Hate to say it, but bacon fat is the best. Serve with bacon and eggs and some salsa.

            1 Reply
            1. re: sarah galvin

              Or use them to make a fried green tomato BLT. Mmm.