As the weather cools down and summer’s sweet tomatoes give way to their tart cousins, green tomatoes take center stage. But what to do with these unripe wonders? Don’t worry – we’ve got you covered! From crispy fried treats to tangy chutneys and relishes, we’re sharing 18 mouthwatering green tomato recipes that will make your taste buds do the happy dance.
In this article, we’ll dive into the world of green tomatoes and explore a rainbow of flavors and textures. Whether you’re a fan of spicy kick or sweet and savory notes, we’ve got something for everyone. So, grab your apron and let’s get cooking!
Fried Green Tomatoes with Spicy Remoulade
Classic Southern comfort food gets a spicy kick with this recipe for Fried Green Tomatoes paired with a tangy and creamy Spicy Remoulade. A perfect side dish or snack for any occasion.
Ingredients:
For the Fried Green Tomatoes:
– 2-3 green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
For the Spicy Remoulade:
– 1 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon hot sauce (such as Tabasco)
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
2. Dip each green tomato slice into the flour mixture, coating both sides evenly.
3. Fry coated green tomatoes in hot oil (350°F) for 2-3 minutes on each side, or until golden brown.
4. Drain fried green tomatoes on paper towels.
5. For Spicy Remoulade, combine mayonnaise, Dijon mustard, hot sauce, and parsley in a bowl. Season with salt and pepper to taste.
6. Serve Fried Green Tomatoes warm with Spicy Remoulade for dipping.
Cooking Time: 15-20 minutes
Green Tomato Chutney with Ginger and Raisins
This recipe transforms unripe green tomatoes into a tangy and flavorful condiment, perfect for accompanying grilled meats, naan bread, or as a dip.
Ingredients:
– 4 cups green tomatoes, chopped
– 1/2 cup brown sugar
– 1/4 cup raisins
– 1-inch piece of fresh ginger, grated
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– Salt, to taste
– 1 tablespoon lemon juice
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the chopped green tomatoes, brown sugar, raisins, grated ginger, cumin, and salt. Stir well.
3. Cook for 20-25 minutes or until the mixture thickens and the flavors meld together.
4. Remove from heat and stir in lemon juice.
5. Let it cool before transferring to an airtight container.
6. Refrigerate for at least 24 hours to allow the chutney to mature.
Cooking Time: 20-25 minutes
Green Tomato Salsa Verde with Fresh Herbs
Elevate your meal with this vibrant and tangy salsa verde recipe, bursting with fresh herbs and crunchy green tomatoes.
Ingredients:
– 2 lbs green tomatoes, chopped
– 1/4 cup fresh parsley leaves and stems
– 1/4 cup fresh basil leaves
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Instructions:
1. In a medium bowl, combine green tomatoes, parsley, basil, jalapeño, and garlic.
2. Squeeze lime juice over the mixture and toss to coat.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salsa is best served fresh, so enjoy it immediately or within a few days of making.
Green Tomato Pie with Cinnamon and Nutmeg
This sweet and savory pie is perfect for using up green tomatoes and adding a new twist to the classic tomato pie. The combination of cinnamon, nutmeg, and green tomatoes creates a unique flavor profile that’s sure to delight.
Ingredients:
– 2 cups green tomatoes, sliced
– 1/4 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 egg, beaten
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine sliced green tomatoes, granulated sugar, flour, cinnamon, nutmeg, and salt. Toss until the tomatoes are evenly coated.
3. Roll out the pie crust and place it in a 9-inch pie dish. Fill with the tomato mixture.
4. Dot the top of the filling with butter and brush the edges of the crust with beaten egg.
5. Bake for 45-50 minutes, or until the crust is golden brown.
Cooking Time: 45-50 minutes
Green Tomato Gazpacho with Cucumber and Lime
This recipe transforms green tomatoes into a revitalizing gazpacho, perfect for hot summer days. The addition of cucumber and lime gives this soup a refreshing twist.
Ingredients:
– 2 cups green tomatoes, diced
– 1/2 cup cucumber, peeled and diced
– 1/4 cup red bell pepper, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Juice of 1 lime (about 2 tablespoons)
– Fresh cilantro leaves, for garnish
Instructions:
1. In a blender or food processor, combine green tomatoes, cucumber, red bell pepper, onion, garlic, olive oil, and smoked paprika.
2. Blend until smooth, then season with salt and pepper to taste.
3. Stir in the lime juice.
4. Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: None! This soup is served chilled.
Green Tomato Relish with Mustard Seeds
A tangy and flavorful condiment perfect for topping grilled meats, sandwiches, or using as a dip.
Ingredients:
– 4 large green tomatoes, diced
– 1/2 cup mustard seeds
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tablespoons honey
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine the diced tomatoes, mustard seeds, apple cider vinegar, water, and honey.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the relish has thickened slightly.
3. Remove from heat and let cool to room temperature.
4. Stir in salt and pepper to taste.
5. Transfer the relish to an airtight container and refrigerate for at least 2 hours before serving.
Cooking Time: 20-25 minutes
Green Tomato and Bacon Jam
This sweet and savory jam is perfect for topping toast, using as a condiment, or serving alongside grilled meats or cheeses. The combination of green tomatoes, crispy bacon, and spices creates a unique flavor profile that’s sure to please.
Ingredients:
– 2 lbs green tomatoes, diced
– 6 slices of bacon, cooked and crumbled
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1/4 cup brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large saucepan, combine the diced green tomatoes, crumbled bacon, chopped onion, and minced garlic.
2. Add the brown sugar, apple cider vinegar, and ground cumin. Stir until well combined.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 30-40 minutes, stirring occasionally.
4. Remove from heat and let cool slightly before transferring to an airtight container.
Cooking Time: 30-40 minutes
Green Tomato Curry with Coconut Milk
Discover the sweet and tangy flavors of India in this simple and aromatic green tomato curry recipe. With the richness of coconut milk, this dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 lbs green tomatoes, diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Stir in green tomatoes and salt to taste.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let curry simmer for 15-20 minutes or until the flavors meld together.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Green Tomato and Pepper Stir-Fry
This vibrant stir-fry combines the sweetness of green tomatoes with the crunch of bell peppers, all in a quick and easy dish perfect for any meal.
Ingredients:
– 2 cups green tomatoes, sliced into 1/4-inch thick rounds
– 1 large bell pepper (any color), sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped fresh cilantro or scallions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the bell pepper and cook until tender, about 3-4 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the green tomato slices and cook until they start to soften, about 2-3 minutes.
5. Stir in soy sauce and season with salt and pepper to taste.
6. Serve hot, garnished with cilantro or scallions if desired.
Cooking Time: 10-12 minutes
Green Tomato Bread with Walnuts and Cinnamon
This moist and flavorful bread combines the tartness of green tomatoes with the warmth of cinnamon and the crunch of walnuts, perfect for a snack or breakfast accompaniment.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup green tomatoes (such as Roma or Heirloom), diced
– 1/2 cup chopped walnuts
– 1 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, green tomatoes, walnuts, and cinnamon. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool on wire rack for 10 minutes before transferring to a plate.
Cooking Time: 45-50 minutes
Green Tomato and Corn Fritters
Experience the flavors of summer with this delightful recipe that combines juicy green tomatoes, sweet corn, and crispy fritters.
Ingredients:
– 2 large green tomatoes, diced
– 1 cup corn kernels (fresh or frozen)
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1 egg, beaten
– 1/4 cup milk
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine diced green tomatoes, corn kernels, flour, paprika, garlic powder, salt, and pepper.
2. Beat the egg in a separate bowl and add the milk. Pour the mixture over the tomato-corn mixture and stir until well combined.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon or small scoop, drop the batter into the hot oil to form fritters.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Drain the fritters on paper towels and serve warm.
Cooking Time: 10-12 minutes
Green Tomato Pickles with Garlic and Dill
Add a tangy twist to your meal with these crunchy green tomato pickles infused with the pungency of garlic and the brightness of dill. Perfect as a side dish or used as a topping for burgers, sandwiches, or salads.
Ingredients:
– 4 cups green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 cloves garlic, minced
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine sliced green tomatoes, white vinegar, water, sugar, garlic, and salt.
2. Let the mixture sit at room temperature for at least 2 hours or overnight in the refrigerator.
3. Strain the pickling liquid through a cheesecloth-lined sieve into a bowl, pressing on solids to extract as much liquid as possible.
4. In a clean glass jar, pack the green tomato slices tightly, leaving about 1 inch (2.5 cm) at the top.
5. Pour the strained pickling liquid over the tomatoes, making sure they are completely covered.
6. Seal and refrigerate for at least 24 hours before serving.
Cooking Time: 2-4 weeks in the refrigerator
Green Tomato and Shrimp Ceviche
A vibrant twist on traditional ceviche, this recipe combines the tanginess of green tomatoes with succulent shrimp for a refreshing summer treat.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups green tomatoes, diced
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
Instructions:
1. In a large bowl, combine shrimp, green tomatoes, lime juice, cilantro, and jalapeño.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow the mixture to “cook” in the acidity of the lime juice.
3. Just before serving, stir well to redistribute ingredients. Taste and adjust seasoning as needed.
Cooking Time: None – this dish is best served fresh!
Green Tomato Tarte Tatin with Goat Cheese
This recipe combines the flavors of green tomatoes, caramelized onions, and tangy goat cheese in a beautifully inverted tarte tatin. Perfect for a unique dinner party or special occasion.
Ingredients:
– 4-6 green tomatoes, sliced into 1/4-inch thick rounds
– 2 tablespoons unsalted butter
– 1 large onion, thinly sliced
– 1/2 cup goat cheese, crumbled
– 1 tablespoon honey
– 1 sheet puff pastry, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, caramelize the onions over medium heat for 20-25 minutes or until golden brown.
3. In a separate pan, cook the green tomato slices in butter until tender, about 5 minutes per side.
4. Roll out puff pastry and place on top of the caramelized onions.
5. Arrange cooked green tomatoes and crumbled goat cheese on top of the pastry.
6. Drizzle with honey and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until the pastry is golden brown.
Cooking Time: 45-50 minutes
Green Tomato and Apple Chutney
This tangy and sweet chutney is perfect for accompanying grilled meats, naan bread, or using as a topping for yogurt or oatmeal.
Ingredients:
– 2 lbs green tomatoes, diced
– 1 large apple, peeled and diced
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tsp ground cinnamon
– 1/2 tsp ground cayenne pepper (optional)
– Salt to taste
Instructions:
1. In a large saucepan, combine the green tomatoes, apple, brown sugar, apple cider vinegar, and water.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the chutney has thickened slightly.
3. Add the cinnamon, cayenne pepper (if using), and salt. Stir well to combine.
4. Remove from heat and let cool before transferring to an airtight container.
Cooking Time: 20-25 minutes
Green Tomato Soup with Basil Cream
This refreshing soup is a perfect way to use up unripe tomatoes and enjoy the flavors of summer all year round. The creamy basil topping adds a rich and aromatic touch, making it a great appetizer or light lunch.
Ingredients:
– 2 lbs green tomatoes, chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add chopped green tomatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the tomatoes are tender.
3. Use an immersion blender or transfer soup to a blender and puree until smooth.
4. Stir in heavy cream and cook over low heat for 5 minutes or until heated through.
5. Serve hot with a dollop of basil cream on top (see below).
Basil Cream:
– 1/2 cup heavy cream
– 2 tablespoons butter, softened
– 2 tablespoons chopped fresh basil leaves
Combine all ingredients in a bowl and mix until smooth.
Green Tomato and Eggplant Ratatouille
A flavorful and vibrant twist on the classic Provençal dish, this ratatouille combines the sweetness of green tomatoes with the earthiness of eggplant.
Ingredients:
– 2 large green tomatoes, diced
– 1 medium eggplant, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup vegetable oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the eggplant and cook, stirring occasionally, until tender and lightly browned, about 10-12 minutes.
5. Add the green tomatoes and cook, stirring occasionally, until they start to break down and release their juices, about 8-10 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Green Tomato and Avocado Salad with Lime Dressing
Discover the perfect harmony of flavors and textures with this Green Tomato and Avocado Salad with Lime Dressing. A refreshing twist on traditional salads, this dish is perfect for a light lunch or as a healthy snack.
Ingredients:
– 3-4 green tomatoes, diced
– 1 ripe avocado, diced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced green tomatoes and avocado.
2. In a small bowl, whisk together the lime juice and olive oil until well combined.
3. Pour the dressing over the tomato-avocado mixture, tossing gently to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10 minutes
Summary
Get ready to delight your taste buds with these 18 tangy green tomato recipes! From crispy fried treats to flavorful chutneys and relishes, there’s something for everyone. Try Fried Green Tomatoes with Spicy Remoulade or Green Tomato Pie with Cinnamon and Nutmeg. Go international with Green Tomato Curry with Coconut Milk or Green Tomato and Shrimp Ceviche. Or keep it classic with Green Tomato Pickles with Garlic and Dill. Whether you’re looking for a snack, side dish, or main course, these recipes are sure to impress.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
