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
I am looking for green tomato recipes. No fried green tomato recipes, please.
Green Tomato Relish
30 green cherry tomatoes ( 7-8 cups chunks pre chopping. I used yellow pear heirloom tomatoes.)
2 sweet peppers ( yellow and red look nice. about 4 cups chunks pre chopping.)
1-3 hot peppers( depends how much heat you want. I used 1 large jalapeno.)
1 large/2 medium onions( about 1-1.5 cups pre chop.)
1/2 cup vinegar (I used cider vinegar.)
1/2 cup sugar
1 teaspoon each of salt, pepper, dry mustard
Wash vegs, Cut all vegs in chunks, measuring to be sure you have enough. Put vegs in blender with enough water so chunks float, and pulse 5-6 time. You want a medium to fine chop. Pour into a colander to drain. Chop all vegs, and drain in colander, pressing down vegs with back of a spoon to get more water out. Let drain for at least 1 hour. Put vegs and seaoning and sugar and vinegar in a non aluminum pot, and bring to a boil, then reduce heat to medium low and simmer 10 minutes. Cool, put in containers, then refrigerate. Will keep several months in frig. Can also be canned in sterile jars. Good on sandwiches, hot dogs, hamburgers, and makes a good dressing for potato salad and deviled eggs when mixed with mayonnaise.
I recently made this recipe for Green Tomato Chili that was originally posted by Copasetic from OH. It was a big hit.
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
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.
Prep time: 30 minutes
Cooking Time: 45 minutes to 2 hours
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
Do you have recipes for green tomatoes?
Locogene Spurlock Harrison's family favorite
Chow Chow ( 2004) So good! (GG Vi )
4 cups ground onions
4 cups ground green tomatoes
6 sweet peppers ( red and /or green )
1/2 cup canning salt
4 cups ground cabbage
12 hot peppers ( Jalapeno) ground
3 or 4 carrots grated
Mix above ingredients and let stand in the refrigerator over night.
Rinse and drain
Combine 5 - 3/4 cups sugar
1 T. celery seed
2 T. mustard seed
1-1/2 tsp. Turmeric
4 cups cider vinegar
2 cups water Boil this together, then add other ingredients and
boil 5 minutes. Put in jars and seal at once, juice and all.
from Heavenly Delights- Second edition
" Patsy's Blue Ribbon Chow Chow"
This is a moist, spice-type cake!
Green Tomato Cake
4 cups chopped green tomatoes
1 Tbsp. salt
1/2 cup butter
2 cups white sugar
2 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. baking soda
1/4 tsp. salt
1/2 cup raisins
1/2 cup chopped walnuts
Place chopped tomatoes in a bowl and sprinkle with 1 Tbsp. salt. Let stand 10 mins. Place in a colander, rinse with cold water and drain. Preheat oven to 350. Grease and flour a 9x13 inch baking pan. Cream butter and sugar. Add the eggs and beat until creamy. Sift together flour, cinnamon, nutmeg, soda and 1/4 tsp. salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well. Add drained tomatoes and mix well. Pour into the prepared 9x13 inch pan. Bake for 40 to 45 mins. in the preheated oven or until toothpick inserted into cake comes out clean. Makes 24 servings.
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
Does anyone have a recipe for freezing green tomatoes? I want to batter them and freeze them? Thanks.
By Rascalsmama from Edgefield, SC
I tried that last year. They froze well but, they didn't fry up well. Turned to mush. I really wanted it to work, too.
Slice 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 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
A friend of mine got me started on this. Very good!
Tasty relish made with those green tomatoes left in your garden that won't have time to ripen. Simply to make with just a few ingredients.
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.
Here are some links with some recipes:
Title: Pickled Green Tomatoes Categories: Yield: 6 servings
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.
I am looking for a recipe for fried green tomatoes.
By kateh09 from Charleston, SC
You make them the same way you do breaded items. Slice the tomatoes (you should get 4 to 5 slices per tomato), dip the slices in egg and milk mixture, then into the flour. Make sure your oil is hot, turn slices over when they brown on the bottom. You can salt during cooking or afterwards, but they will need salt. They are done when a fork can be inserted in it easily. Sometimes one will stay hard and you can remove them when they are brown on both sides.
You can egg and flour all the slices before you start cooking them. If you have very many it seems faster and makes less mess to clean up afterwards. (10/05/2009)
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
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.