At the end of the growing season, many gardeners are left with hard green fruit on their withering tomato vines. Here are some delicious ways to use those tomatoes even if they are not red and ripe. This page contains recipes for green tomatoes.
Brown the ground beef, then drain, and remove from the pan. Set aside. Put a tablespoon or two of the fat back in the pan and add the onions and peppers, and saute until they are starting to soften. Add the garlic, chili powder, cumin, and coriander, and saute 1 minute. Add the red and green tomatoes, the meat, oregano, and a cup or two of water, optional. Simmer briskly, stirring often, until all the veggies are tender, about 1/2 hour.
This can also be made with 1 lb of bite size beef stew meat. It's really good this way, but don't remove the beef from the pan when you add the veggies, and cook it for 1 1/2 to 2 hours, until the beef is tender.
By Copasetic 1 from North Royalton, OH
Secondly, we need to do something with a lot of green tomatoes at the end of the season when cold weather threatens to come earlier than expected. Other than making a good relish, there are few ways of making good use of the surplus unless you're really into Green Tomato Pie. More about that later maybe.
This recipe can also be used to fry zucchini or yellow squash.
Cut tomatoes into 1/4 inch slices. Season with salt and pepper and dredge in cornmeal.
Heat bacon drippings in a heavy skillet. Add tomato slices a few at the time, and fry slowly until browned. Turn each slice one time.
This recipe yields enough for 2 hungry people. You might have enough for 4 people, if they are served just as a side dish.
Note: If you don't have bacon drippings, don't let that stop you. Use a good vegetable oil like Mazola corn oil.
Source: Another of my Mother's and no doubt my Grandmother's way of using all the available foods without wasting anything.
By Julia from Boca Raton, FL
Saute the vegetables in butter until desired tenderness. Add a tablespoon or two of flour. Then slowly add the cream. Season with salt and pepper. Stir until thickened. My grandmother always served this with mashed potatoes.
Source: my grandmother
By Judy from Laurel, MT
Slice tomatoes in thin rings. Do not pare. Put in unbaked pastry shell. Combine sugar, flour and spices. Add molasses and water. Pour mixture over tomatoes. Cover with a top crust. Bake at 425 for 15 minutes, reduce temperature to 375 and continue to bake 30 minutes.
By Robin from Washington, IA
Sprinkle both sides of tomatoes with salt and let stand 10 minutes. Combine cornmeal, cheese, flour and seasonings. In another bowl place eggs and beat. Pat tomatoes dry. Dip into eggs and coat with dry mixture. Fry in butter until golden brown. Drain on paper towel.
By Robin from Washington, IA
Preheat oven to 425. Line a 9 inch pie pan with pastry; chill. Sprinkle tomato slices with lemon juice and rind, toss with sugar, flour and seasoning. Sprinkle into pie shell, and fill with tomato slices. Cover with pastry. Bake 35-45 minutes.
By Robin from Washington, IA
Wash and remove stems and attachment point from tomatoes and peppers. Remove seeds from peppers if desired. Grind or chop tomatoes (skin is left on tomatoes), celery, peppers and onions to coarse mixture in blender or by hand. Add all ingredients except sugar to large pot and let simmer, stirring often.
After mixture starts to thicken, add sugar. Continue simmering until reaching consistently preferred (approx 3 hours). Seal in hot sterilized pints. Makes 5 to 7 pints.
By Cenopath from Eden, NY
Heat the oil in a skillet over medium heat. Dip tomato slices in the batter to coat, then fry in the skillet 5 minutes on each side, until golden brown. Eat while hot.
By Connie from Cotter, AR
I have tons of green tomatoes; when I was a kid I remember going to the deli with my dad and grabbing a big green dill pickled tomato from a big wooden barrel. I tried to pickle some a few years ago, but they didn't work too well. They were mushy and very tasty. Can anyone help? Thanks.
Hardiness Zone: 9a
By Rick
By Granmama10/12/2010Purchase a bag of pickling lime and follow the directions for the green tomato pickles. This is the very best recipe. The pickled tomatoes are crisp and delish! Good luck.
I would like to know how to fry good green tomatoes? I need a great batter.
By Rere from Philadelphia, MS
By Artlady07/07/2010Well, this is the way I do mine:
Wash tomatoes. Peel them. Cut into bite size wedges. Put in single layer on a plate and salt. Leave them for a few minutes to "sweat". Mix flour and cornmeal in a ziploc bag. Put wedges in bag and shake. Fry in oil until crisp. Drain on paper towels and salt. The wedges keep the tomatoes from getting soggy like the slices tend to do.
This is a lot like everyone else has posted except cutting them in wedges. Do try the wedges. You'll love the way they turn out. We had them this way in a Southern restaurant in Georgia and have been making them that way ever since.
I am looking for green tomato recipes. No fried green tomato recipes, please.
By Pattsy10/17/2012I recently made this recipe for Green Tomato Chili that was originally posted by Copasetic from OH. It was a big hit.
Ingredients:
1 lb. ground beef
2 med. onions chopped
2 1/2 cups peppers, sweet and hot mixed to you preference, chopped
1 Tbsp minced garlic
2 cups diced red tomatoes
1 1/2 cups chopped green tomatoes
1 Tbsp chili powder
2 tsp cumin
2 tsp oregano
1 tsp coriander
Directions:
Brown ground beef and then drain and remove from pan. Set aside. Put a tbsp or two of fat back in pan and add the onions and peppers, and saute until they are starting to soften. Add the garlic, chili powder, cumin, and coriander and saute 1 minute. Add the green and red tomatoes, the meat, oregano, and a cup or two of water, optional. Simmer briskly, stirring often, until all the veggies are tender, about 1/2 hour.
This can also be made with 1 lb of bite size beef stew meat. Leave the beef in the pan when you add the veggies and cook for 1 1/2 to two hours, until the beef is tender.
Servings: 6-8
Prep time: 30 minutes
Cooking Time: 45 minutes to 2 hours
I would like to know how to use the green tomato puree in making recipes.
By Thresia R.
Does anyone have a recipe for freezing green tomatoes? I want to batter them and freeze them? Thanks.
By Rascalsmama from Edgefield, SC
By carlanwright0107/03/2009Slice green tomatos about 1\8 inch slices. Place flat on countertop or prep table, salt well with shaker on both sides. Coat both sides of tomatos with flour, and place on cookie sheet about 1/4 inch apart.
Place in freezer for 30-45 minutes. Then put into ziplock freezer bag and return to freezer for later use. Note- Do not thaw for frying. Heat oil or shortening before removing from freezer. Place into oil as soon as removed from freezer 1 slice at a time so oil temp is stable.
Slice 5 to 6 green tomatoes. Place the green tomatoes in milk and soak for one hour or more. Keeping the rest of the milk, add one egg and beat until foamy. Add a little more milk if needed. Dip tomato slices in 1/2 corn meal and 1/2 flour mixture. Fry until crispy in olive oil (original recipe calls for lard). If lard is still used, this really is the best way to fry the green tomatoes.
By Dove R.
Fill an unbaked pie shell with very thinly sliced, peeled green tomatoes. Remove seeds, if you wish. Pour mixture over tomatoes. Put crust on top. Bake at 425 degrees F for 15 minutes, then at 350 degrees F until done, 30-40 minutes.
By Robin from Washington, IA
Arrange tomatoes in layer, sprinkling each layer with a mixture of the other ingredients in unbaked pie shell. Add top crust. Bake 35-40 minutes in 350 degree F. oven
By Anna
I am looking for a recipe for fried green tomatoes.
By kateh09 from Charleston, SC
By dajavooi
I am looking for a green tomato pickle recipe. I also would like the directions for, basic canning of pickled green tomatoes. I am new to this site, so any help would be great.
Thanks
cooks.com (09/05/2004)
By ThriftyFun
Ingredients:
Wash tomatoes and quart jars. (Use small firm tomatoes, or large ones cut into quarters.) In each jar place a garlic clove and 1 or 2 hot cherry peppers. Stir together vinegar, water, and salt; cook 5 minutes and pour over pickles. Seal jars. (10/02/2005)
By Judy
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Green Tomato Recipes