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.

Slices of green tomato are tossed in buttermilk and fried in a flour and cornmeal batter to crunchy golden-brown perfection and then paired with the Southern favorite, “comeback sauce”.

Fried Green Tomatoes Recipe with Comeback Sauce

buttermilk

vinegar-based hot sauce, (I use Crystal)

cornmeal

all-purpose flour

Kosher salt, (as needed)

black pepper, (as needed)

Vegetable oil, (as needed, for frying)

mayonnaise

sriracha

ketchup

vegetable oil

red onion

garlic, (minced)

Worcestershire

Creole mustard, (or spicy brown mustard)

½ teaspoon freshly ground pepper

Cut the tomatoes into ¼” slices.

In one large mixing bowl whisk together the buttermilk, egg and hot sauce. In another medium mixing bowl whisk together the cornmeal and flour then season with salt and pepper.

Add the tomatoes to the buttermilk mixture and let sit for about 10 minutes.

Add enough oil to a large cast iron skillet to fill 1” up the side of the pan. Heat the oil to 375ºF (190ºC).

Working in batches, add tomatoes to the cornmeal batter and coat on both sides, pressing gently to adhere the cornmeal.

Shake excess batter off the tomatoes and add to the skillet, frying until golden brown on both sides, about 3 to 4 minutes total.

Remove to a paper towel lined plate to drain. Repeat with the remaining tomatoes until all have been fried.

For the fried green tomatoes:

In a small bowl whisk together the mayonnaise, sriracha, ketchup, oil, onion, garlic, Worcestershire, mustard and pepper until combined.

Cover and refrigerate until ready to use. This sauce can be made up to 2 weeks in advance.

For the comeback sauce:

Serve the tomatoes hot with the sauce for dipping.

For serving:

https://content.jwplatform.com/videos/CocctBl0.mp4

Slices of green tomato are tossed in buttermilk and fried in a flour and cornmeal batter to crunchy golden-brown perfection and then paired with the Southern favorite, Mississippi “comeback sauce”.

Fried Green Tomatoes

Have you ever dreamed of recreating the Whistle Stop Cafe fried green tomatoes recipe? These tart, crispy cornmeal-crusted tomatoes served with a creamy, zesty remoulade are the ultimate Southern side and a year-round favorite in my kitchen.

Southern Fried Green Tomatoes with Tangy Remoulade

green tomatoes, sliced ((about 1¾ pounds))

tsp kosher salt (plus more for sprinkling at the end)

garlic powder

paprika

tsp black pepper

Remoulade Sauce

Vegetable oil

Salt the tomatoes on layers on pieces of paper towel.

Arrange the tomato slices in a single layer on several sheets of paper towels. Salt both sides of the tomatoes and let stand for 10 minutes. Blot the tomatoes dry after 10 minutes.

Make the remoulade.

Make the remoulade sauce. Cover and refrigerate until ready to serve.

Make a dredging station with flour, buttermilk, and cornmeal.

Make a dredging station. Stir together the flour, garlic powder, paprika, and pepper in a shallow dish. Place the buttermilk in a shallow bowl and the cornmeal in a separate shallow bowl.

Dredge the tomatoes in the flour, then the buttermilk, and finally in the cornmeal.

Dredge the tomatoes in the flour, followed by the buttermilk, and then in cornmeal and gently shake off the excess. Place the dipped slices in a single layer on a wire rack.

Fry the tomatoes in hot oil in a cast-iron skillet 2 minutes on each side.

Pour the oil to a depth of 1 inch in a deep cast-iron skillet. Heat the oil to 350°F. Cook the tomatoes, in batches, 2 minutes on each side or until golden brown and crispy. Remove to a wire rack to cool. Sprinkle the tomatoes with salt while hot.

Arrange the tomatoes on a platter and serve with the remoulade.

Remove the tomatoes to a platter and serve hot with the remoulade.

This recipe was perfect timing to use some fresh tomatoes from the garden before they ripened.  I actually never.ate fried green tomatoes before and I didnt know what I was missing! Delicious!

These fried green tomatoes made the perfect pre-dinner snack for us this week. So easy to make and tastes delicious!

These came out super crispy and the sauce is just divine.  I will make this recipe again.

I love the sweet and tangy feeling of the tomato. Such an easy yet delicious side dish or appetizer to make!

We used to have a southern restaurant near us growing up where we'd always get fried green tomatoes! It's long since closed down, so I was thrilled to find your recipe to be able to make my own. These were awesome!

https://www.youtube.com/watch?v=za0hcqB31iQ

Raise your hand if you’re hanging on to summer as long as you can like me 🙋‍♀️.

These fried green tomatoes are like summer on a plate and are incredibly crispy thanks to my favorite Marsh Hen Mill cornmeal. A dunk in tangy remoulade, and you’ve got yourself the perfect bite.

Want the recipe? Get the recipe 👉 https://littleblackskillet.com/southern-fried-green-tomatoes-with-tangy-remoulade/ of my favorite southern snack and don’t forget to follow @littleblackskillet for more easy, everyday recipes.

ULTIMATE FRIED GREEN TOMATOES #easyrecipe #recipe #southern #southerncooking

Conceptualized by the chef Lana Lagomarsini as a topping for her tamarind glazed oxtails, this chow chow is a punchy, textural showstopper that adds a vinegary backnote and brightness to anything you add it to. This recipe makes quite a bit of chow chow meaning you’ll have plenty left over to add to salads or as a topping for burgers or sandwiches. If you’d like it a little hotter, add an additional seasoning pepper or habanero.

Chow Chow

green tomatoes, chopped (about 4 cups), see Tip

sweet onion, chopped

green bell pepper, chopped

red bell pepper, chopped

green cabbage,

seasoning pepper

kosher salt,

apple cider vinegar

sugar

yellow mustard seeds

celery seed

turmeric

NYT Cooking

https://static01.nyt.com/images/2025/06/17/multimedia/17FD-JUNETEENTHREX-KW-Chow-Chow-mlcb/17FD-NEW-JUNETEENTHREX-KW-Chow-Chow-mlcb-videoSixteenByNineJumbo1600.jpg

Linda Xiao for The New York Times. Food Stylist: Monica Pierini

https://static01.nyt.com/images/2025/06/17/multimedia/17FD-JUNETEENTHREX-KW-Chow-Chow-mlcb/17FD-NEW-JUNETEENTHREX-KW-Chow-Chow-mlcb-googleFourByThree.jpg

https://static01.nyt.com/images/2025/06/17/multimedia/17FD-JUNETEENTHREX-KW-Chow-Chow-mlcb/17FD-NEW-JUNETEENTHREX-KW-Chow-Chow-mlcb-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2025/06/17/multimedia/17FD-JUNETEENTHREX-KW-Chow-Chow-mlcb/17FD-NEW-JUNETEENTHREX-KW-Chow-Chow-mlcb-facebookJumbo.jpg

In a very large bowl, combine the green tomatoes, onion, bell peppers, cabbage and spicy pepper. Add the salt and toss to combine. Cover and refrigerate least 2 hours (or up to 6 hours) to release liquids.

Drain vegetable mixture in a colander, and rinse thoroughly. Allow to drain well again.

Transfer the vegetable mixture to a Dutch oven or other large heavy pot. Add the vinegar, sugar, mustard seeds, celery seed, turmeric and cumin. Stir to combine.

Bring to a boil over high heat, stirring occasionally, then reduce heat to medium-low and simmer until the vegetables entirely submerge in the liquid and soften slightly, about 10 minutes.

Remove from heat and ladle the hot mixture into freshly washed and dried wide-mouth canning jars, topping off the jars with any remaining liquid in the pot. If you’d like to keep the chow chow longer, close the jar lids tightly now; as they cool to room temperature, they’ll seal shut for longer-term storage. (If not, leave the chow chow jars unlidded as they cool — they’ll cool faster this way.) Store the chow chow in the fridge for up to 2 months (see Tip).

This is absolutely fabulous and most delicious!! You can play around a bit with the veggies (I added a bit more green tomatoes) but don’t change anything else. The spices/seeds, sugar and vinegar are in perfect balance. The only suggestion for canning to maintain long-term shelf life is to heat-sterilize the jars in boiling water or in the oven and immediately afterwards fill in the hot chutney. It’s the same exact process as with home-made jam, easy and safe.

The chow chow in The South is red, sweet and spicy. Best served with cornbread, blackeyed peas and sweet iced tea.

If I were going to can something for long term storage I would find a recipe specifically written for that purpose. It is important that a recipe has been tested and determined safe for canning. The University of Georgia hosts the National Center for Home Food Preservation. Their site includes numerous recipes. See <a href="https://nchfp.uga.edu/how/pickle/relishes-salads/rummage-relish" target="_blank">https://nchfp.uga.edu/how/pickle/relishes-salads/rummage-relish</a>/

Is this chow chow suitable for water-bath canning to make it appropriate for shelf-stable storage?  Would the canning process alter the texture too much?

Top 9 green tomato recipes from across the web

The most viewed green tomato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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

Fried Green Tomatoes Recipe with Co...

Southern Fried Green Tomatoes with ...

Chow Chow

Top 9 green tomato recipes from across the web

The most viewed green tomato recipes by Recipe Cart users, saved from over 20,000 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

Fried Green Tomatoes Recipe with Co...

Southern Fried Green Tomatoes with ...

Chow Chow

The most viewed green tomato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine