What Can You Do With Green Tomatoes – Plenty!
[Updated 1 March 2023]It’s a bit early in the season for green tomato uses to be under the spotlight, but every year as the strength goes out of the sun keen home growers ask themselves the same question – what can you do with green tomatoes, err lots of green tomatoes… Oh and don’t forget the growing zucchini mountain!
Well, I like to plan ahead and have some sort of strategy for dealing with the inevitable beautiful glut coming our way, handled right it’ll see us through the winter without having to buy much in other than some fresh vegetables.
I’ve learned my lesson before. If I don’t plan and buy in vacuum bags and jam jar lids, they’ll be top price and possibly even sold out.
Incidentally, did you know you can speed tomato ripening along? By pinching the top out of tomato plants after the fifth truss has set, you force the plant to focus on the fruits already made so they ripen – but most times I forget until too late. Having forgotten there’s a lovely crop of green tomatoes just desperate to be preserved.
While you can ripen green tomatoes in dozens of different ways, when there’s already a food dehydrator whirring away with sliced ripe red ones, and you’ve made two gallons of Passata sauce. Why bother?
As with virtually all fruit and vegetables you have options on freezing, canning, dehydrating or preserves. To be honest, I like to do all four and have a good variety to pick from when cooking. But if I had to choose, drying and preserves are top of the list for green tomatoes. Dehydrated zucchini has real value as a thickener instead of cornflour or arrowroot.
Freezing used to be a personal no-no until I got a vacuum sealer, which has made freezing really worth doing and has totally removed that unmistakeable been frozen taste. Food which has been home vacuum packed then frozen lasts a lot better too.
If you dehydrate green tomatoes, because they have much less juice to start with, you’ll end up with a richly concentrated morsel of magic that adds a piquancy to winter soups and stews and can be added to all your pasta sauces. I keep meaning to experiment and make a green tomato Passata, maybe this year I’ll do it!
The other place that under-ripe green tomatoes really shine, is relishes and chutneys.
What Can You Do With Green Tomatoes
Green tomatoes are unripe tomatoes that have a slightly tart flavor and firm texture. It makes them versatile ingredients in many dishes. Here are some of the best green tomato recipes:
Fried Green Tomatoes
The Fried Green Tomatoes is a classic southern dish that is delicious and easy to make. To start, you will need some firm green tomatoes, which are sliced into thick rounds. Then, you will need to dip each tomato slice into a mixture of seasoned cornmeal and flour. It will give the tomatoes a crispy and flavorful coating.
Next, the coated tomato slices are fried in hot oil until they are golden brown and crispy. This gives the tomatoes a crunchy texture and a deliciously savory flavor. Once the tomatoes are fried to perfection, they are served hot and crispy, often with a tangy remoulade or spicy aioli sauce for dipping.
Fried green tomatoes are a great appetizer or side dish, often served alongside other southern favorites like fried chicken or BBQ ribs. They are also delicious on their own as a snack or light meal. Whether you’re a fan of classic southern cuisine or just looking for a new and tasty way to enjoy fresh tomatoes. This fried green tomato recipe is sure to satisfy your cravings.
Green Tomato Salsa
Green Tomato Salsa is a tangy and flavorful dip that is made with unripe green tomatoes, onions, peppers, cilantro, and lime juice. This recipe is perfect for using unripe tomatoes from your garden or local farmer’s market. The salsa is easy to make and can be ready in under 30 minutes.
You will chop the green tomatoes, onions, and peppers into small pieces to make the green tomato salsa. You can use any type of pepper you like, but jalapenos or serranos work well for a bit of heat. Mix the chopped ingredients together in a bowl with fresh cilantro and lime juice, and season with salt and pepper to taste.
Once the ingredients are mixed, let the salsa sit for at least 15 minutes to allow the flavors to meld together. This salsa can be served with tortilla chips as a snack or as a topping for grilled meats, tacos, or enchiladas. The tangy flavor of the green tomatoes pairs well with spicy dishes. The salsa can be adjusted to be as mild or as spicy as you like.
Overall, green tomato salsa is a fresh and vibrant dip that is perfect for summer picnics, parties, or any time you’re looking for a quick and easy appetizer.
Green Tomato Chutney
Green Tomato Chutney is a spicy and tangy condiment made from unripe green tomatoes, onions, garlic, ginger, vinegar, and a blend of flavorful spices. It is a popular recipe in many parts of the world, including India, Pakistan, and the United Kingdom, where it is typically served as a side dish and used as a condiment to add a burst of flavor to a variety of dishes.
To make green tomato chutney, the unripe green tomatoes are chopped into small pieces and cooked with garlic, onions, ginger, and a blend of spices such as cumin, coriander, mustard seeds, and chili powder. The mixture is then simmered with vinegar and sugar until the tomatoes are cooked down and the flavors are fully developed.
Green tomato chutney can be served as a dipping sauce for samosas or pakoras, spread on sandwiches, or used as a topping for grilled meats or vegetables. It may be used as a marinade or glaze for meat dishes or as a flavorful addition to salads.
Overall, green tomato chutney is a delicious and versatile condiment that adds a unique flavor and tangy kick to a wide range of dishes.
Green Tomato Soup
Green Tomato Soup is a delicious and healthy soup made from unripe green tomatoes cooked with various flavorful ingredients. This soup is perfect for using up any excess green tomatoes you may have on hand or simply as a way to enjoy the tart and tangy flavor of green tomatoes.
To make green tomato soup:
- Start by sautéing onions and garlic in a large pot with some olive oil.
- Once the onions are softened, add chopped green tomatoes, vegetable broth, and a few herbs and spices like thyme, oregano, and black pepper.
- Let the mixture simmer until the tomatoes are tender and easily mashed with a spoon.
Next, use an immersion blender or transfer the soup into a blender and puree until it is smooth. If the soup is so much thick, add in some additional vegetable broth or water until it reaches your desired consistency. Finally, season the soup with pepper and salt to taste.
Green tomato soup can be enjoyed hot or cold and makes for a satisfying and healthy meal. Serve it with a crusty bread side or a salad for a complete and nutritious lunch or dinner.
Green Tomato Relish
Green tomato relish is a tangy and slightly sweet condiment that is perfect for adding a burst of flavor to various dishes. It is made from unripe green tomatoes. This relish is typically seasoned with vinegar, sugar, and a blend of spices such as mustard seed, celery seed, and turmeric.
When you make green tomato relish, the green tomatoes are first finely chopped and mixed with diced onions, bell peppers, and jalapeño peppers (if desired) in a large pot or Dutch oven. The mixture is then simmered with vinegar, sugar, and the spice blend until it has thickened to a relish-like consistency.
Once cooked, the green tomato relish can be canned and stored for several months, It makes a great addition to your pantry. It may be used in various ways, such as a hot dog topping and hamburgers, as a condiment for sandwiches, or as a relish for grilled meats. Green tomato relish also be used to add flavor to casseroles, stews, and other savory dishes. It is a delicious and versatile condiment that is easy to make and adds a unique flavor to any dish.
Green Tomato Pickles
The Green tomato pickles are tangy and slightly sweet pickles made from unripe, firm green tomatoes. This recipe involves soaking the green tomatoes in a brine of vinegar, sugar, and spices for several hours, allowing them to absorb the flavorful mixture. The pickling spice mixture typically includes cinnamon, cloves, allspice, and mustard seeds. It give the pickles a warm, slightly spicy flavor.
Once the green tomatoes have soaked in the brine, they can be packed into jars and refrigerated for several weeks or processed for longer-term storage. The resulting pickles have a crisp texture and bright green color. It makes them a flavorful and attractive addition to sandwiches, burgers, and salads.
Green tomato pickles are a popular way to use up unripe tomatoes at the end of the growing season. They can be customized with different spices and seasonings to suit your taste preferences. They’re also a great way to preserve and enjoy summer flavors throughout the year.
Green Tomato Jam
Green Tomato Jam is a sweet, tangy jam made from unripe green tomatoes. It is a delicious way to use up unripe tomatoes that may ripen after the end of the growing season. The jam is easy to make, requiring only a handful of ingredients, and can be enjoyed as a spread on toast or used as a condiment to add flavor to various dishes.
To make Green Tomato Jam:
- Start by washing and finely chopping the green tomatoes.
- Place the chopped tomatoes in a large saucepan, along with sugar, lemon juice, and spices like cinnamon, cloves, or ginger.
- Cook the mixture over medium-high heat, frequently stirring, until sugar dissolves and the mixture comes to a boil.
- Reduce the heat and simmer the jam for about an hour, occasionally stirring, until it thickens to a jam-like consistency.
Once the jam has thickened, remove the pan from the heat and allow cool for some minutes. Then, transfer the jam to sterilized jars and let it cool completely before sealing the jars. The jam can be stored in the refrigerator for several weeks or canned for longer-term storage.
Green Tomato Jam is a versatile condiment that can be used in many ways. It pairs well with savory dishes like roasted meats, cheese plates, sandwiches, and sweet treats like scones, muffins, and yogurt. It’s a great way to enjoy summer flavors even after the growing season has ended.
Green Tomato Casserole
Green tomato casserole is a delicious and easy-to-make dish that is perfect for using up any unripe tomatoes you may have. This recipe typically includes thinly sliced green tomatoes layered with a mixture of cheese, breadcrumbs, and seasonings, then baked to golden brown perfection.
To make green tomato casserole, you’ll first need to slice your green tomatoes into thin rounds. Then, you’ll prepare a mixture of breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
Next, you’ll layer the tomato slices in a baking dish, sprinkling each layer with the breadcrumb mixture. Repeat until you have used up all of your tomato slices and breadcrumb mixture, and then top the casserole with a final layer of breadcrumbs and cheese.
Finally, bake the casserole in the oven until the top is golden brown and the tomatoes are tender. This dish can be served as a main course or a side dish and pairs well with a variety of other dishes. It includes grilled meats, roasted vegetables, and salads.
Green Tomato Pie
Green tomato pie is a delicious dessert that is made using unripe green tomatoes. This recipe is a popular Southern dish that has been enjoyed for generations. The pie is typically made with a flaky pastry crust and a sweet and tangy filling that is similar to that of an apple pie. The green tomatoes are sliced and combined with sugar, flour, cinnamon, and nutmeg to create a flavorful, tart, and sweet filling.
To make green tomato pie, you will need green tomatoes that are firm and unripe, as well as butter, sugar, flour, cinnamon, nutmeg, and lemon juice. The pie crust can be made from scratch or purchased pre-made from the store. Once the pie crust is prepared, the green tomatoes are sliced and mixed with the sugar, flour, cinnamon, nutmeg, and lemon juice. The mixture is then poured into the pie crust and topped with butter before being baked in the oven.
Green tomato pie is a unique and delicious dessert that is perfect for those who love the taste of tart and sweet desserts. It may be served cold or warm and is often topped with whipped cream or vanilla ice cream. Whether you are looking for a new twist on a classic dessert or want to try something new, green tomato pie is a recipe that is sure to please.
Green Tomato Bloody Mary
Green Tomato Bloody Mary is a unique twist on the classic Bloody Mary cocktail that utilizes the tangy and slightly tart flavors of green tomatoes. To make this delicious and refreshing drink:
- Start by combining fresh green tomatoes, celery, cucumber, jalapeño peppers, and garlic in a blender or food processor.
- Blend until smooth, then add a dash of Worcestershire sauce, horseradish, lemon juice, and hot sauce to taste.
- Stir well to combine all the ingredients.
Next, pour the green tomato mixture into a glass filled with ice, and add in your favorite vodka. Stir gently to mix, then garnish with a slice of lime, a celery stalk, and a green tomato wedge. This cocktail is perfect for brunch and any occasion that calls for a flavorful and unique drink. The combination of spicy, tangy, and refreshing flavors makes the Green Tomato Bloody Mary a crowd-pleasing favorite that will leave you craving more. Enjoy!
What’s The Difference Between Relish And Chutney
Relishes are a kind of halfway house between pickles and chutneys. Cooked for less time than chutney to retain some crunch in the ingredients. You don’t need to wait and can be eating them the same day as making. But do keep in the fridge after opening.
If you want to make a relish, there’s a great recipe here at Mommys Kitchen using green tomatoes. I’ve bookmarked it myself for later on.
Hot, sour, sweet or spicy – or a combination of all three, relishes are a place to use what fruit and vegetables you have in glut and experiment with the spice combinations – have fun but don’t be too heavy handed with the chili is a good rule.
Chutneys are cooked for longer to develop a mellow flavor and they usually feature dried fruit which adds to flavor, sweetness and can stabilize a soft mix. Dried apricots are a very good choice for this.
The recipe below is the base recipe I use for everything. It changes only in respect of what’s in glut. You’ll note this recipe using green tomatoes also uses zucchini which never know when to stop.
Of course, the spice bag is where you can add your own twist to what’s in the pan. You’ll find this delicious served with all cold meats, sausages, cheese. It really pops up pork casserole (add a teaspoon during cooking)
As far as the color of your chutney goes, it largely depends on how dark the sugar is. Red tomato chutney has always got a red hue, no matter what else goes in the pan.
Tips To Make Perfect Chutney
Making chutney isn’t something you can rush. It takes me about half a day to make a batch of twenty or so jars. It may seem like a big investment, but your time will be well spent and that’s a promise.
- Always use a wooden spoon and a stainless steel pan, vinegar does stain other metals, so play safe. If there is any chance you’ll make a lot of jams and preserves, you might want to consider a maslin pan. Maslin pans are purpose made for jams and chutneys and have a thick narrow base with wide sides to improve heat distribution and reduce sticking.
- Cutting your fruits and vegetables into small even pieces is time-consuming. But it ensures everything cooks at the same time giving you much better chutney with defined tasty chunks rather than a slush.
- Long slow cooking in an open-topped pan is essential if your chutney is to develop into a smooth, mellow rich delight.
- Towards the end of the cooking time, make sure to stir every now and again and watch it carefully. Your aim is to prevent the mixture sticking to the bottom of the pan and at this stage, it can do easily.
- Again, towards the end of cooking time take the wooden spoon and pull it firmly across the bottom of the pan. The chutney is ready when you’re able to see the bottom of the pan for a few seconds where the spoon was.
- Remember to use vinegar-proof lids and make sure to fill the jars to within ½” of the rim. If you don’t make a good seal the chutney won’t keep well at all.
- Store the jars or bottles in a cool dark and dry place. Leave them for at least 6 weeks and preferably 8 weeks to develop fully before using.
Makes 10 x 12oz jars or 12 x 10oz jars (approx.)
- 2lb zucchini chopped
- 2lb green Tomatoes
- 1lb cooking apples peeled cored and diced
- 1lb onions peeled and diced
- 1lb sultanas
- 1lb of brown sugar – I use a light one
- 1 pint of cider or white wine vinegar
- About ¼ tsp of salt
The Spice Bag
Note- As an alternative to making a spice bag you can buy spiced pickling vinegar, but making your own special combination is worth the extra effort and gives you the opportunity to be individual with spices and heat.
- 1 ½ teaspoon of mixed or black peppercorns – leave these whole
- 1 ½ teaspoon of coriander seeds
- 10 – 12 cloves
- 1 tsp cumin seeds
- 2 oz of fresh root ginger lightly crushed (aka bash with a heavy spoon) – you can peel it if you like
Method
Tie all the spices up in a square of muslin and combine with everything else in your pan
* Bring slowly up to the simmer point – be patient, your cauldron will bubble!
* Leave to simmer gently for 2 – 3 hours (depends on size of chunks in the mix)
* Keep an eye on it, stirring gently every half an hour or so
* After 2 hours, watch more carefully. By now it should be much reduced and a rich medium brown
* The chutney is done when you can see the bottom of the pan for a few seconds after a wooden spoon is drawn across it. It’s the best way of knowing.
* Pot whilst still warm into sterile jars with a vinegar resistant lid. Allow to cool fully before storing away for 8 – 10 weeks somewhere cool and dark.
* Use within a year to eighteen months, after that the chutney begins to deteriorate in flavor. Ours rarely lasts beyond about now, which is a good mental note to get thinking on making some more!
There are some great cooks out there. Some of them are kind enough to share their inspiring recipes for preserves with the world. If you’re wanting to compare recipes and get those taste buds tuned up. Here’s another green tomato chutney recipe over at MyTinyPlot.
So, let nothing be wasted and as to ‘what can you do with green tomatoes?’ Enjoy them, that’s what!
FAQs
Q1. Can you eat green tomatoes?
Yes, you can eat green tomatoes! While they are more tart and firm than ripe tomatoes, they can be used in a variety of dishes and preparations.
Q2. What can you do with green tomatoes?
You can do several things with green tomatoes, including frying them, using them in salsa or chutney, pickling them, or baking them into a tart or pie.
Q3. Can you fry green tomatoes?
Yes, fried green tomatoes are a popular dish! They are typically sliced, coated in a mixture of flour and cornmeal, and fried until crispy.
Q4. Can you use green tomatoes in salsa?
Yes, green tomatoes can be used in salsa! They will give the salsa a slightly different flavor than using ripe red tomatoes, but they can still be delicious.
Q5. How do you ripen green tomatoes?
If you have green tomatoes and want to ripen them, you can place them in a brown paper bag with ripe apples or bananas. The ethylene gas that the fruit gives off will help ripen the tomatoes.
Q6. Can you make pickles with green tomatoes?
Yes, you can make pickles with green tomatoes! They are often used in pickling recipes along with other vegetables like cucumbers or peppers.
Q7. How do you store green tomatoes?
Green tomatoes should be stored at room temperature until they ripen. Once they are ripe, they can be stored in the refrigerator.
Q8. Can you use green tomatoes in a pie?
Yes, you can use green tomatoes in a pie! They can be baked into a sweet or savory pie, depending on your preference.
Q9. What are some recipes that use green tomatoes?
Some popular recipes that use green tomatoes include fried green tomatoes, green tomato salsa, green tomato chutney, green tomato pickles, and green tomato pie.
Q10. Are green tomatoes healthy?
Green tomatoes are a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium. However, they are also more acidic than ripe tomatoes. So they should be consumed in moderation if you have digestive issues or acid reflux.
Conclusion
In conclusion, there are various ways to use green tomatoes in cooking and other applications. From making traditional Southern fried green tomatoes to using them in chutneys, salsas, and pickles, green tomatoes can add a unique flavor and texture to many dishes. They can also be used for medicinal purposes, such as reducing inflammation and promoting digestive health. Additionally, green tomatoes can be used in gardening by being used to ripen other tomatoes or as a natural pest deterrent. Whether you have an abundance of unripe tomatoes in your garden or want to try something new in the kitchen. Green tomatoes offer many possibilities for creativity and experimentation.