These green tomato recipes will make your favorite summer dish even more tasty!
Green tomatoes are a delicious addition to any dish.
They’re juicy, sweet, and add a little color to any meal.
And thanks to the green color, they’re also quite versatile.
You can eat them raw or cook them into amazing dishes.
So get ready for an incredible summer with these green tomato recipes!
This simple yet delicious tomato stew is sure to please.
It’s a blend of tomatoes, red onion, garlic, and fresh herbs.
It has the perfect amount of sweetness and a terrific savory flavor.
It’s a comforting dish that you can eat on its own or with some crusty bread.
It’s also great for use in lasagna sheets!
This grilled tomato recipe is just as mouthwatering as the one above.
It’s a quick and easy side to any meal.
If you want to add some salty and savory notes, sprinkle with some garlic salt or sea salt before grilling.
Or, if you want something thicker and more substantial, try adding some crushed red pepper flakes.
Roasted green tomatoes are a wonderful way to add some extra moisture to a soup.
I like to roast them until they’re nice and soft, then add them into the pot along with chicken stock.
You can make it super creamy or leave it fairly thick.
Either way, it’s sure to be an instant hit at your next get-together!
I can’t tell you how many times I’ve used relish as a topping for sandwiches.
It’s so yummy, and it goes with everything.
It’s tangy and slightly sweet, and it tastes especially good on cheese bread or in a sandwich with bacon.
You can use any type of green tomato you like to make this recipe; just be sure they have the right consistency.
They should be thick but not too much that they fall apart when you slice them.
Otherwise, they won’t be nice!
Salsa verde is another salsa that’s full of fresh ingredients.
But rather than using tomatoes, this recipe uses green ones.
Green tomatillos are a little sweeter and milder than red ones.
They also cook more quickly and give the salsa a wonderfully crispy texture.
It’s a perfect choice for your next taco night!
I love the contrast of sweet, tangy, and savory flavorings in this dish.
The tomatoes are tender and juicy, but they’re also packed with bright taste.
You can make this dish in a pinch if you have some ripe green tomatoes on hand.
You can even use canned if that’s all you have!
Fried green tomatoes are the perfect summer treat.
They’re packed with flavor, are healthy, and can be made ahead of time.
With just a few minutes of prep work, these tasty tomatoes will be ready to eat in no time.
Although this is one of the few recipes on the list that calls for mayonnaise, you won’t taste it with this recipe.
Instead, you’ll get a unique, sweet and salty taste from the green tomatoes.
This salad makes an excellent side dish or light lunch.
It also makes a wonderful addition to any meal that has extra protein.
Aside from the protein, it also has plenty of vitamins and minerals.
Pro tip: If you’re not sure how to find green tomatoes locally in your area, try this recipe online at onlinebuyingguide.com.
These pickles are just what you need to add a little sunshine to your dinner table.
They’re light, crisp, and bursting with fresh summer flavors.
Made with green tomatoes, onions, and jalapeños, they’re brimming with flavor and packed full of nutrition.
Serve them plain or mix them in a salad for an extra burst of deliciousness!
This is one of my all-time favorite tomato soups.
It’s got the rich, earthy flavors you love (especially with some mozzarella) and it’s super low in calories.
It’s also a great base for adding other toppings.
I like to use black olives, cherry tomatoes, and sun-dried tomatoes for extra flavor and color!
You can make this in about 5 minutes using just four basic ingredients.
You can’t go wrong with this tomato chutney recipe, especially if you’re looking to add a pop of color to your plate.
This side dish is simple to make and tastes so good when served alongside grilled meats and fish.
It’s made with produce from your garden, and it’s a natural that you shouldn’t miss out on!
Canned tomatoes aren’t the healthiest of foods, but they are super yummy.
Made with pure tomato paste and ketchup, this sauce is a simple combination that works wonders on any dish!
You can serve it as a side dish or dip for your next barbecue.
So whether you’re having ribs, pulled pork, fish sticks, or burgers – give this recipe a try.
It’s the perfect way to get your Mexican fix, and you can enjoy them for any occasion.
The salsa fresca is a must-have for any taco, but if you want to keep it fresh, use lime juice instead.
For these tacos, I like to skip the corn tortillas and just slice up some green tomatoes and have them in salsas frescas.
When tomatoes are in season, they’re the first ingredient to go into my green tomato pasta sauce.
And this delicious recipe is so good, you won’t even miss the summer tomatoes.
The key to a killer store-bought sauce like this is to add simple ingredients, such as breadcrumbs and Parmesan cheese.
It’s super simple but tastes like a gourmet meal.
Serve it with your favorite pasta or use it as a base for pizza or fettuccine.
If you like your chili with a kick, this one’s for you!
It combines sweet and savory ingredients – including bell peppers, onions, jalapeños, and poblano chilies – along with hearty ground beef to create a spicy broth.
This is perfect for the cold winter months when you need something warm and filling.
Serve it over white rice or quinoa for a meal that will warm up your belly.Yum!
If you love a good casserole but have limited space, this recipe is a lifesaver.
It’s got all the classic flavors of casseroles – meaty, cheesy, and savory.
But it’s also loaded with juicy green tomatoes.
Plus, it comes together in just 30 minutes!
The green tomato BLT is sweet, juicy, and loaded with flavor.
Add a few slices of bacon to the mix, and you’ll have one tasty sandwich.
This is a quick and easy lunch that only takes 15 minutes to make.
It’s also vegan, gluten-free, and paleo-friendly!
I love enchiladas, but I’m always looking for ways to improve them.
This recipe is one of the best ways I’ve found to do that.
The secret to this sauce is cilantro, which gives it a nice green color and perfect flavor.
You can add black beans or rice (or both) if you find the flavors too heavy.
Or go lighter and use some leftover shredded chicken, or even cooked shrimp!
In the mood for something sweet but also a bit more healthy?
This green tomato pie is your answer.
It’s a wonderful combination of sweet, savory, and spicy flavors.
The fresh herbs and gooey cheese pair wonderfully with the earthy tomatoes.
It’s perfect for the summer holidays.
If you want something lighter, try this mango pie instead!
This moist green tomato cake is packed with flavor.
Plus, you can make it in just half an hour and serve it hot or cold.
Each bite of this cake will remind you of Thanksgiving, thanks to the rich flavors and unique textures.
The recipe also includes chopped nuts for a crunchy contrast to the soft cake.
So, not only does this cake taste great, but it looks gorgeous as well!
You’ll notice there’s no sweetener in this recipe, but that’s because it tastes great without it.
The sweetness comes from the tomatoes and ingredients used to make it.
It’s a hearty bread with tender edges and a fantastic crust made from pureed green tomatoes.
It won’t be chewy like most bread is, but it will fill you up.
If you want a milder tomato taste, use small Roma tomatoes instead of big ones.
This tasty green tomato curry is perfect for rainy days and chilly summers.
It’s a flavorful blend of aromatic spices including cumin, coriander, ancho chile powder, turmeric, and more.
Caramelize the tomatoes to release their natural juices, then mix them with rice, lentils, chickpeas, and other ingredients.
Serve it over basmati rice or zucchini noodles.
It’s great for breakfast or lunch!
Green tomatoes are a delicious and easy way to add more flavor to any pizza.
If you don’t have green tomatoes on hand, substitute with sweet red or yellow peppers.
The pesto is the perfect touch of sweetness that balances out the savory cheese.
Top it off with fresh mozzarella and serve it with a generous dollop of creamy feta.
It’s a great way to use up all those extra green tomatoes!
This green tomato chutney is a unique take on the classic Indian dish.
It has a bright and tangy flavor that’s perfect for salads or sandwiches.
It also pairs well with your next curry meal, adding some extra pungent spice to your palate.
25 Best Green Tomato Recipes
- 3/8" thick slices
For the Remoulade Sauce
- 1 1/4 cup mayonnaise
- 2 1/2 tablespoons spicy brown mustard
- 1 tablespoon paprika sweet or smoked
- 1 tablespoon fresh parsley finely chopped
- 2 teaspoons horseradish prepared
- 2 teaspoons lemon juice
- 1 teaspoon Cajun seasoning or Creole seasoning
- 1 teaspoon pickle juice dill or sweet
- 1 teaspoon hot sauce
- 1 clove garlic grated
- grind black pepper
For the Tomatoes
- 3 large green tomatoes firm unripe (about 1 1/2 pounds total)
- Coarse salt
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/2 cup buttermilk
- 1 large egg white
- 1/2 teaspoon hot sauce such as Tabasco
- 1/2 cup panko bread crumbs
- 1/3 cup fine white cornmeal
- 1 1/2 cups vegetable oil for frying
- To make the remoulade sauce, whisk together all of the ingredients in a medium bowl. Season with salt and pepper to taste. Place in the refrigerator until ready to use.
- Cut tomatoes into 3/8" thick slices (between 1/4 and 1/2-inch thick) with a serrated knife. Sprinkle coarse salt on both sides. Allow for 30 minutes to draw out the moisture (this helps the breading stick better.) Using paper towels, gently pat dry.
- Set up a breading station with three shallow dishes (pie plates work great!):
- In the first dish, combine the flour, garlic powder, onion powder, and smoked paprika.
- 2nd dish: combine the buttermilk, egg white, and hot sauce in a mixing bowl.
- Third, mix together the breadcrumbs and cornmeal.
- Insert a wire rack into the center of a rimmed baking sheet. Each tomato slice should be dipped in the flour mixture (shake off excess), then in the buttermilk mixture, and finally in the cornmeal mixture (press gently to adhere.)
- Arrange the breaded tomato slices in a single layer on the rack. Allow to sit while heating the oil to allow the coating to set.
- Warm the oil in a large cast iron skillet over medium-high heat until it reaches 350 degrees F and shimmers. (If you sprinkle water into the oil, it should immediately sizzle.)
- Starting with the breaded tomatoes, carefully add 3 to 4 to the hot skillet, being careful not to overcrowd them. Fry until golden brown, 3 to 5 minutes per side.
- Drain the fried tomatoes on a plate lined with paper towels. Fry the remaining tomato slices, adding more oil as needed.
- Serve right away with the remoulade sauce.