What are green tomatoes? Are they just unripe tomatoes or something completely different? And are there green tomato recipes you can follow?
Firstly, there are two types of green tomatoes. Sometimes, they’re a separate variety of heirloom tomato that are still green when ripe. This type often has vertical stripes or other colouring variations, and they’re soft when pressed. Heirloom green tomatoes taste like a typical red tomato.
More often, though, green tomatoes are just tomatoes that haven’t ripened. Sometimes they were picked before they turned red. Green tomatoes are usually tomatoes that missed the chance to ripen before the weather started to get colder – in late summer and early autumn.
An unripe tomato is pale green all over, has an almost crunchy bite and tastes tart. We love them so we’ve shared some of our fave unripe tomato recipes below.
Southern-style fried green tomatoes are the crisp, tangy, and boldly savory appetizer you should be making all year. This classic, down-home dish features sliced unripe tomatoes that are dredged in flour and cornmeal before being skillet-fried to buttery-brown perfection.
10 recipes for green tomatoes
Here are just some ideas of what to do with green tomatoes:
- Green tomato chutney
- Fried green tomatoes
- Pickled green tomatoes
- Curried green tomatoes
- Air fried green tomatoes
- Roasted green tomatoes
- Green tomato chilli
- Green tomato salad
- Green tomato paste
- Frozen green tomatoes
Keep reading for more details on these unripe tomato recipes.
Slice 1kg of green tomatoes and finely chop 200g onions. Layer both in a large bowl with 1 tbsp of salt and leave overnight.
The next day, chop 200g sultanas then core and chop 200g cooking apples.
Pour 200g sugar (muscovado is preferable, but use any) and 500ml vinegar into a large pan, stir to dissolve the sugar and bring to the boil. Add the sultanas and apples, then simmer for 10 minutes. Strain the tomatoes and onions in a colander (don’t rinse them) then add them to the pan and return to the boil.
Simmer and stir occasionally for about 1 hour, until the mixture is thick and pulp-like.
Transfer into sterilised, warmed jars and cover with lids.
Cut 4 large or 6 medium green tomatoes crosswise into 1 cm slices, then season with salt and pepper.
Mix 130g polenta or breadcrumbs in a bowl with ½ tsp smoked paprika.
Lightly beat 2 eggs (or, to make it vegan, whisk 6 tbsp of aquafaba) in a separate bowl.
Heat 120ml vegetable oil in a frying pan over medium heat. Dip the tomato slices in the egg or aquafaba mixture, then roll them in the polenta bowl. Fry them in a single layer for around 3 minutes per side, or until they’re golden brown.
Drain on a plate lined with a paper towel.
Weigh a 1l sealable jar (or one with a lid) and make a note of the number on the scales. Dice 375g green tomatoes, then pack them into the jar.
Gather 10g sliced garlic cloves, 30g sugar (preferably caster but any will do), 250g white wine vinegar (or use any), 250ml water, 1 bay leaf, ½ tsp black peppercorns, ¼ tsp yellow mustard seeds, ¼ tsp coriander seeds and 1 pinch of chilli flakes. Place these other ingredients in a large saucepan and bring to the boil. Allow them to cool, then pour over the tomatoes in the jar.
Weigh the jar again and subtract the original weight of the jar itself. Then divide the number by 100% to work out 1% of the mixture’s weight. Add this amount of salt into the jar.
Seal and leave at room temperature for 1 week. Make sure the tomatoes stay submerged throughout the pickling time.
Once opened, store in the fridge for up to 3 months.
Melt 2 tbsp vegan spread or butter in a pan. Add 2 tbsp minced onion and cook until the onions become translucent.
Add 1 tsp curry powder and 400g roughly chopped green tomatoes. Cook until thoroughly hot, then add salt and pepper to taste.
Is it safe to eat green tomatoes?
Whether cooking with green tomatoes or eating them raw, they’re safe to consume. Just test the waters first if you’re particularly sensitive to acidic foods, as green tomatoes can cause gastrointestinal discomfort for a small number of people.
It’s possible to ripen your unripe tomatoes by leaving them somewhere warm, packed in with apples or ripe bananas in a paper bag. But this plan won’t always work, leaving green tomatoes the same colour as they started.
Besides, you can find red tomatoes any time. Why not try some recipes with green tomatoes instead, enjoying their firm texture and more acidic taste?
Don’t FRY those GREEN TOMATOES!!
FAQ
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