green tomato

This is a very comforting and pretty main dish with several layers of good flavor.

Green Tomato and Swiss Chard Gratin

Swiss chard

green tomatoes, sliced a little less than 1/2 inch thick

Cornmeal cup)

Salt

pepper

extra virgin olive oil

onion,

garlic cloves, green shoots removed, minced

thyme leaves, chopped

eggs,

milk

Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin with olive oil. Bring a large pot of generously salted water to a boil, and fill a bowl with ice water. Stem the chard and wash the leaves in two changes of water. Rinse the stems if wide and dice. Set them aside. When the water comes to a boil, add the chard leaves and blanch for about one minute. Transfer to the ice water, cool for a minute and drain. Squeeze out excess water and chop. Set aside.

Season the sliced tomatoes and the cornmeal lightly with salt and pepper. Dredge the tomatoes in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy nonstick skillet over medium-high heat, and fry the sliced tomatoes for two minutes on each side, just until lightly colored. Remove from the heat and set aside.

Heat the remaining tablespoon of olive oil over medium heat in the skillet in which you cooked the tomatoes, and add the onion and the chopped chard stems. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic, and cook together for another minute, until the garlic is fragrant. Add the thyme and the chopped chard, and stir together for minute over medium heat. Season to taste with salt and pepper.

Beat the eggs in a large bowl with 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk. Stir in the cheese and the chard mixture. Transfer to the gratin dish. Layer the tomatoes over the top. Place in the oven, and bake 30 to 40 minutes, until set and beginning to brown.

These spicy fried green tomatoes are the creation of Asha Gomez, executive chef-owner of Cardamom
Hill in Atlanta, GA.

Green Tomato Fritters

green tomatoes

c. chickpea flour

c. rice flour

shallots

cumin seeds

chili powder

turmeric powder

salt

c. vegetable oil

Well this recipe doesn’t say how to cut tomatoes dice or slice hello

This is an adaptation of a recipe I came across in “The Savory Way,” by Deborah Madison. The acidic green tomatoes are nicely balanced by the neutral flavor of the eggs.

Green Tomato Frittata

Cornmeal

onion

basil

chives

eggs

low-fat milk

Core the tomatoes and slice half of them about 1/3 inch thick. Set aside. Peel the remaining tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine.

Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan.

Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives.

Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about 1/2 teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler.

Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn’t burn. Remove from the heat, shake the pan to make sure the frittata isn’t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature.

This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year

Green tomato chutney

2½ kg green tomatoes

sultanas

cooking apples

light muscovado sugar

1.14l jar spiced pickling vinegar

Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.

The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.

Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

Green tomatoes are unripe, rock hard fruits. They’re usually jade green in color. When they are unavailable, make this easy Burmese salad with very firm red tomatoes or cherry tomatoes. Combine the tomatoes, if you like! This recipe was adapted from Burma Superstar by Desmond Tan and Kate Leahy.

Burmese Green Tomato Salad

peanut oil

¼ teaspoon dried chile flakes

green tomatoes, (very firm red tomatoes, and/or cherry tomatoes)

shallot

garlic cloves, (smashed flat with the blunt side of a knife blade)

unsalted

juicy lime, (halved)

cilantro sprigs

In a small saucepan, combine the peanut oil, fresh chile and dried chile. Place over medium heat and let warm for 1 minute, until fragrant. Remove from the heat and let cool while you prepare the remaining ingredients.

Cut the tomatoes into thin wedges, each about ¼-inch wide at the thickest. (With cherry tomatoes, halve or quarter each lengthwise.) Transfer to a mixing bowl. Add the shallot, garlic, peanuts, chile oil, and 2 generous pinches of salt. Squeeze half of the lime (a good 1 tablespoon) over the top. Use a large spoon, or your hands, to mix well. Taste, squeezing extra lime juice on top or adding more salt. The amounts used depends on the tomatoes. (I&#x27;ve ended up using a total of about 2 tablespoons of lime juice and 1/4 teaspoon fine sea salt.) When satisfied, add about ¾ cup of the cilantro, gently combine, then heap onto a rimmed serving dish. Include all the juices. Garnish with the remaining cilantro and serve.

Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.

Green Tomato Salsa Verde

cilantro

water, as needed (optional)

Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).

Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

Top 6 green tomato recipes from across the web

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Green Tomato and Swiss Chard Gratin

Green Tomato Fritters

Green Tomato Frittata

Green tomato chutney

Burmese Green Tomato Salad

Green Tomato Salsa Verde

Top 6 green tomato recipes from across the web

The most viewed green tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Tomato and Swiss Chard Gratin

Green Tomato Fritters

Green Tomato Frittata

Green tomato chutney

Burmese Green Tomato Salad

Green Tomato Salsa Verde

The most viewed green tomato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine