Green Tomato Recipes

Enjoy some Fried Green Tomatoes or other dishes that use the unripe, green tomatoes fresh….  Try out one of these recipes.

Paula Dean’s Fried Green Tomatoes

• 3 or 4 large firm green tomatoes
• Salt
• 2 cups vegetable or peanut oil, for deep-frying
• 1 cup buttermilk
• 2 cups self-rising flour
• Freshly ground black pepper

Vidalia Onion Relish:
• 2 white onions, diced
• 1/2 cup mayonnaise
• 1/2 cup rice wine vinegar
• 2 tablespoons brown sugar
• 2 tablespoons chopped chives

Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes. In a skillet, heat the oil for deep-frying over medium-high heat. Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown. Keep warm. Mix all ingredients for the onion relish together in a bowl. Cover with plastic wrap and let marinate for a few hours.
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Bobby Dean’s Lighter Version of Paula’s Fried Green Tomatoes

1/2 cup low-fat buttermilk
1 egg white
10 drops hot sauce (about 1/2 teaspoon)
1 cup cornmeal
3/4 teaspoon salt
1 tablespoon canola oil
3 large green tomatoes, cut into 1/4-inch-thick slices (about 1 1/2 pounds)

Preheat oven to 450°F. Spray a large cookie sheet with nonstick spray. Combine buttermilk, egg white, and hot sauce in a medium bowl. Mix cornmeal and salt in a pie dish. Dip the tomato slices into the buttermilk mixture, then into the cornmeal, gently turning to coat. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the tomato slices in a single layer and cook until browned on one side, 3 – 4 minutes. Transfer the slices, browned-side up, to the cookie sheet. Lightly spray the tomatoes with nonstick spray. Bake until the tomatoes are golden brown on both sides, about 8 minutes. Wipe the skillet clean and repeat with the remaining oil, and tomato slices. Serve hot.
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Green Tomato and Swiss Chard Gratin

• 1 bunch Swiss chard
• 1 pound green tomatoes, sliced a little less than 1/2 inch thick
• Cornmeal for dredging (about 1/2 cup)
• Salt and freshly ground pepper to taste
• 3 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, green shoots removed, minced
• 2 teaspoons fresh thyme leaves, chopped
• 3 large eggs, beaten
• 1/2 cup low-fat milk
• 3 ounces gruyere cheese, grated (1/2 cup, tightly packed)

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 to 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.

Yield: Serves six.
Advance preparation: The blanched Swiss chard will keep for three days in the refrigerator. You can prepare the filling through step 3 hours before you assemble and bake the gratin. The gratin can be baked several hours ahead and reheated, or served warm.

Green Tomato Parmesan

•3 medium green tomatoes, sliced 1/4 inch thick
•1/4 cup cornmeal
•1/4 cup grated Parmesan cheese
•2 tablespoons all-purpose flour
•3/4 teaspoon garlic salt
•1/2 teaspoon dried oregano
•1/8 teaspoon pepper
•1 egg, beaten
•1/4 cup canola oil

Lightly sprinkle tomatoes with salt; drain on paper towels for 30-60 minutes. Meanwhile, combine cornmeal, Parmesan, flour, garlic salt, oregano and pepper in a shallow plate. Dip each tomato slice into egg, then into cornmeal mixture. In a medium skillet, heat oil over medium-high. Fry tomatoes, a few at a time, for 2 minutes per side or until golden brown. Drain on a paper towel-lined wire rack. Serve immediately. Yield: 4-6 servings.

Green Tomato Bar Cookies

You won’t believe how good these taste.

•4 cups finely chopped green tomatoes
•2 cups packed brown sugar, divided
•2 tablespoons lemon juice
•1 teaspoon lemon extract
•3/4 cup butter, softened
•1-1/2 cups all-purpose flour
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•2 cups old-fashioned oats
•1/2 cup chopped walnuts

Drain tomatoes on paper towels for 10 minutes. In a saucepan, combine tomatoes, 1 cup of brown sugar and lemon juice. Simmer, uncovered, for 20-25 minutes or until thickened. Remove from the heat and stir in extract; set aside. In a bowl, cream the butter and remaining brown sugar. Add flour, baking soda and salt; mix well. Stir in oats and nuts. Press 2-1/2 cups on a greased 13-in. x 9-in. baking pan. Spread tomato mixture over crust. Crumble remaining oat mixture on top. Bake at 375° for 30-35 minutes or until golden brown. Cool. Yield: 2 dozen

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