Key Takeaways
- Unripe green tomatoes have a tart, grassy flavor different than ripe red tomatoes.
- Fried green tomatoes and tangy green tomato salsa are classic ways to use them.
- Green tomatoes work well pickled or in chutneys, jams, and casseroles.
- Raw green tomatoes are best in salsa, chutneys, and sandwiches.
- For very immature green tomatoes, use in stir fries, curries, and other dishes maintaining their crunch.
The summer sun is shining, you’re out in the vegetable garden tending to your tomato plants when you notice a sight that makes your heart sink – hard, pale green tomatoes that just won’t seem to ripen. After patiently waiting all season for that first juicy, red slice of garden-fresh tomato, this is a disappointing turn of events. But don’t despair! With a little creativity, those unripe green tomatoes can be turned into something delicious.
In my experience as an avid home gardener, green tomatoes offer a unique flavor that pairs well with many dishes. Rather than letting them go to waste, I’ve discovered you can use firm, unripened tomatoes to make everything from crispy fried green tomatoes to tangy green tomato salsa and sweet green tomato jam.
The key is knowing which recipes allow the tart, acidic taste of the green tomatoes to shine. Unlike a ripe, red tomato, an unripe one has a distinct grassy, herbaceous note that adds an incredible depth of flavor. Once you get cooking, I think you’ll be amazed at how a simple change of color can make ordinary tomatoes extraordinary.
To inspire your inner chef, here are my top 8 favorite ways to use up those green tomatoes from the garden:
1. Southern-Style Fried Green Tomatoes
For me, this classic Southern dish is one of the best ways to enjoy green tomatoes. When breaded and fried, the firm flesh of underripe tomatoes holds up beautifully. The cornmeal coating also balances the tartness. I recommend using larger tomatoes sliced thick, dredged in an egg wash and seasoned flour blend, then fried in oil until crispy and golden. Top with a sprinkle of parmesan for a delicious appetizer or side.
Pro Tip: Let the fried green tomato slices drain on a paper towel-lined plate to soak up excess oil. Serve hot with ranch dressing or remoulade sauce for dipping!
2. Tangy Green Tomato Salsa
If you want to add some zing to your next Mexican feast, whip up a batch of homemade salsa using green tomatoes as the star ingredient. Dice up green tomatoes, onions, jalapeño peppers, and cilantro. Toss with lime juice and seasonings like cumin, salt, and garlic. The lively flavor of the salsa pairs perfectly with tortilla chips, fish tacos, chicken fajitas, and more.
For extra flavor, consider roasting the veggies before mixing your salsa. The high heat caramelizes the natural sugars and intensifies the taste. This roasted green tomato salsa recipe is one of my favorites.
3. Sweet and Tangy Green Tomato Chutney
Love chutneys? Use green tomatoes to put a flavorful twist on this classic condiment. Green tomato chutney combines the tartness of underripe tomatoes with warming spices and sweet fruits like raisins or apples. It can revitalize simple dishes like grilled meats, baked bries, sandwiches, or oatmeal.
To make, chop green tomatoes and cook down in vinegar and seasonings like ginger, garlic, cinnamon, allspice, and brown sugar. For me, the sweet, spicy, and sour flavors are the perfect balance. Get a full green tomato chutney recipe here.
4. Pickled Green Tomatoes
Pickling is a go-to preservation method for unripened fruits and vegetables. For green tomatoes, I highly recommend this easy refrigerated pickle recipe. Simply slice green tomatoes and let them brine in a vinegar mixture flavored with garlic, dill, peppercorns, and other pickling spices.
The pickling liquid helps soften and balance the tartness of the green tomatoes. Once chilled, use the pickled green tomatoes to top salads, sandwiches, burgers – even nachos! The possibilities are endless.
5. Green Tomato Jam
If you have lots of extra green tomatoes, making a few jars of green tomato jam is a great way to avoid waste while creating a unique garden-fresh condiment. By cooking green tomatoes with sugar or honey, the natural pectin in the tomatoes creates a wonderfully spreadable jam.
I suggest flavoring with lemon zest, vanilla, cinnamon, or cloves. Dollop the sweet-tart jam over biscuits, swirl it into yogurt or oatmeal, use it as a sandwich spread, and more! Get the full green tomato jam recipe here.
6. Green Tomato Casserole
For a hearty, homestyle dish, bake up a comforting green tomato casserole. Thinly sliced green tomatoes are combined with a flavorful custard filling of egg, cream, and cheese. Topped with crispy cornbread crumbs, this savory casserole is perfectly served alongside roasted chicken or pork.
Feel free to customize the custard to your tastes – try cheddar, gruyere, parmesan, or a cheese blend. For added richness, I also recommend sautéing onions or shallots before mixing the custard. Get my step-by-step green tomato casserole recipe.
7. Green Tomato Cake with Brown Sugar Frosting
If you have a major green tomato haul, why not get creative and bake a gorgeous green tomato cake? Shredded green tomatoes add moisture while providing a subtle tangy undertone. Spices like cinnamon, nutmeg, and cloves complement the flavor.
While the cake bakes, whip up a brown sugar cream cheese frosting to spread over the cooled cake. A sprinkle of finely chopped nuts on top adds a lovely crunch. I guarantee this impressive green tomato cake will be a hit at your next potluck or picnic!
Now that you’re inspired to put those green tomatoes to good use, it’s time to get cooking! With proper storage, these recipes can help you enjoy fresh green tomato flavor for weeks or even months after harvest season ends. Always inspect tomatoes and discard any with cuts, bruises, or signs of rot before using.
8. Immature Green Tomato Uses
If dealing with fully green, immature tomatoes with no signs of ripening, your best bet is recipes that maintain the tomatoes’ firm texture. Here are a few ideas:
- Green tomato curry: Dice or slice firm green tomatoes and add to your favorite curry alongside potatoes and chickpeas.
- Stuffed green tomatoes: Cut tomatoes in half, scoop out interiors, stuff with quinoa or rice mixtures, then bake.
- Green tomatoes in stir fries: Add sliced green tomatoes during the last few minutes of stir-frying. They hold their shape nicely.
- Unripe BLT’s: Use thick slices of green tomatoes in place of ripe ones on BLT sandwiches and wraps. Adds tangy flavor.
The bottom line when cooking with extremely unripe green tomatoes is to highlight their crunchy, tart qualities rather than trying to draw out the sweetness. Lean into their flavor differences.
Frequently Asked Questions
Can you eat a green tomato raw?
Yes, you can eat unripe green tomatoes raw. They have a firm texture and tart, herbaceous taste that’s great in recipes like salsa and chutney. Always inspect for signs of rot before eating raw.
How do you rip green tomatoes off the vine?
To ripen green tomatoes after picking, store them at room temp out of sunlight. Place in a paper bag with a ripe banana or apple to speed ripening through ethylene gas. The tomatoes will gradually change color over 1-2 weeks.
What’s the best way to preserve green tomatoes?
Canning, freezing, and pickling are great preservation methods for green tomatoes. You can also cook green tomatoes into jams, sauces, and salsas and then freeze them to enjoy out-of-season.
Conclusion
Don’t let your late-season green tomatoes go to waste! With creativity and an open mind, underripe tomatoes can be turned into something delicious. I hope these recipes and ideas inspire you to make the most of your garden’s bounty.
Let me know how these green tomato recipes turn out for you. Wishing you a fruitful end to the growing season!
