Tomatoes Green

Tomatoes Green Recipes

 

Availability: Occasional in fall

Storage tips: Store at cool room temperature.  Can wrap individually in newspaper to ripen.

How to eat: Fried green tomatoes is the classic way to eat them, but also try them in a salsa verde below.  Or make your own green tomato chutney/relish.  So good!

How to presereve: QUICK PICKLE: See how to do this below.  

Or you can make a relish, chutney, or pickles and can them.

Fried Green Tomatoes
This classic recipe was shared with us by a CSA member!
 
  • 2/3 cup all-purpose flour (or subsitute almond flour for gluten free)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • optional spicing options like cayenne, onion powder and/or garlic powder
  • 3 green tomatoes, sliced about 1/3-1/2 inch thick
  • 1 to 1 1/2 cup finely crushed saltine or Ritz crackers (just put in a ziplock gallon bag and crush with a rolling pin or glass), or substitute cornmeal
  • 2 eggs, beaten
  • 1/2 cup oil or butter for frying (note: olive oil does not work well for FGT because its burn temp is low, but any other vegetable oil should be fine)

In a small bowl, mix together the flour, salt and pepper (and optional additional spices as desired). Place the crushed crackers in another bowl, and the beaten eggs in a third bowl. Heat the oil or butter in a large skillet over medium heat. Dip each tomato slice in the flour to coat, then dip in the egg mixture, and then coat with the the cracker crumbs, pressing them gently in the slices to make sure the crumbs stick. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 minutes per side. Add more butter or oil to the pan, if necessary, as you work your way through the tomatoes. Serve hot!

Green Tomato and Leek Curry
  • 3 TBLS cooking oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • ¼-½ tsp chili powder
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 TBLS sugar
  • 1 medium leek, sliced finely (or onion)
  • 1 ½ TBLS apple cider vinegar
  • 2 TBLS peanut butter
  • 1 lb green tomtoes, chopped finely

Heat oil in large skillet over med heat. When hot add mustard seeds and cumin seeds. Stir a few seconds until mustard seeds start to pop. Add chili powder, turmeric, salt, and sugar, and stir once. Add leeks and sauté for 2 min. Add ACV, green tomatoes, PB, and ½ cup water. Cook, stirring, for 10 min. adding more water if necessary to prevent sticking. Serve hot over rice. 

Green Tomato Fresh Salsa Verde

OMG is this good!  Try it and make sure you've got chips on hand.

  • 1 lb. green tomatoes, chopped
  • 1 garlic clove, minced
  • 1-3 TBLS cilantro, chopped (or to taste)
  • ¼ cup onion, diced
  • Poblano pepper, chopped finely, to taste
  • ¼ teaspoon ground cumin, or to taste
  • Salt and pepper to taste
  • 1-2 TBLS lime juice, or to taste
  • Chili powder or cayenne, if desired

Place all ingredients in a blender/food processor and puree until desired consistency. Alternatively, you could chop everything if you wanted a chunkier consistency.
 

Green Tomato Salsa Verde (cooked)

This sauce is very versatile.  Use with enchiladas, tacos, burritos, quesadillas, rice, scrambled eggs, grilled meats/chicken/fish, or dip chips in it! 

  • 1 pound green tomatoes, chopped
  • 1-2 jalapenos, chopped, to taste
  • 1 cup onion, chopped
  • 1 clove garlic, chopped
  • ¼ cup lime juice
  • ¼ - ½ cup cilantro, chopped
  • 1 tsp ground cumin
  • ½ tsp oregano

Put all ingredients into sauce pan. Simmer until very tender. Use chunky or blend to make smooth. Add salt to taste, about ½ tsp.

Quick Pickled Green Tomatoes
  • 3 cups green tomatoes, sliced roughly 1/4" thick (can be halved first if need be to fit into jar)
  • 1 cup vinegar (white vinegar or cider vinegar work well)
  • 1 cup water
  • 2 teaspoons salt, or to taste
  • 2 teaspoons sugar
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 1 clove garlic
  • other spicing combinations as desired (optional)

Stuff tomatoes into a quart jar, being careful not to smash them.  Combine the rest of the ingredients into a sauce pan and bring to a boil to disolve and mix well.  Remove from heat and let stand 10-15 minutes. Pour brine over tomatoes, put lid, and refrigerate for at least three days.  Enjoy!  Will keep refrigerated for weeks!