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.

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!

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.
 

  • 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!