What to Do with Green Tomatoes?
Tomatoes are typically harvested in the late summer and early fall, but sometimes they can hang on to their fruit well into winter. If you have a green tomato plant that is still producing fruit, here’s what to do with all those pesky green tomatoes!
This blog post will teach you how to preserve your homegrown tomatoes so you’ll be able to enjoy them throughout the year. Whether it’s as simple as creating delicious sauces or preserving your veggies for future use, there are plenty of ways to keep up with this productive crop before it goes away. What should I do with my green tomatoes? Find out by reading our blog post today!
What to Do with Green Tomatoes?
It’s nearly summer, which means a bumper crop of green tomatoes. Or maybe they’ve already matured on your plants and you’re tired of the withered fruits hanging from your vines? This is not uncommon, especially if you have an abundance of green tomatoes due to gardening success or lack thereof. I’m here to help with creative ways to put those green beauties to good use! Below are 8 Awesome Green Tomato Recipes:
1. Green Tomato Salsa
Green tomatoes work wonderfully in salsa because they are juicy and full of flavor. It’s a great way to use them if you don’t have the time or inclination to fully ripen your green tomato crop like I do this time of year. One pint is typically enough for us, but feel free to make more if desired.
Green tomato salsa can be used as a topping on Mexican dishes (like our Crispy Chicken Tacos) or it can also be served with chips for dipping! Here’s how we make Green Tomato Salsa:
Prep time: 15 mins Total time, 15 mins Serves:
- 1 pint Ingredients 5 medium, ripe green tomatoes, diced.
- 1 medium yellow onion, diced.
- 2 cloves garlic, minced.
- 1 jalapeno, seeded and finely chopped (optional).
- Juice of 1-2 lemons.
- Salt and pepper to taste.
Instructions: Combine all ingredients in a bowl. Mix well. Cover and chill until ready to serve!
2. Pickled Green Tomatoes
Let’s face it, the human race has been pickling for a very long time. Pickled food is simply anything that’s been preserved in brine or vinegar. That means green tomatoes are perfect candidates to be pickled! All you need to do is slice your green tomatoes and onions into thin slices. Then combine them with a bit of salt (or sugar) and hot water to cover in an airtight container.
The resulting mixture can then sit on your counter for about a week or so as it ripens. Make sure you taste test often until your desired level of tartness is achieved! Here’s how we make our Pickled Green Tomatoes:
Prep time: 15 mins Total time: 1 hour Serves:
- 2 pints Ingredients.
- 1 pint green tomatoes, sliced into thin rounds.
- 1 medium yellow onion, thinly sliced.
- 2 cloves garlic, minced.
- 2 cups water.
- 1 cup white vinegar.
Instructions: Add the sliced tomatoes and onions to a large colander or strainer. Sprinkle them with salt (or sugar) and allow to sit for 20 minutes. After the time is up, rinse your salt/sugar slurry off of the vegetables in cool water. Drain well. Bring 2 cups of water and one cup of vinegar to a boil in a saucepan over high heat.
Remove from heat once it boils, then add in your tomato slices and onions. Cover tightly with an airtight lid and let sit at room temperature overnight or up to 2 weeks. The longer the tomatoes sit, the more they’ll soften. Taste test periodically until desired tartness is achieved!
3. Fried Green Tomatoes
I realize we’re getting a bit silly now, but fried green tomatoes aren’t just for breakfast any longer (although they are still delicious with eggs!) These days, you can fry your tomatoes and serve them as an appetizer. You could even try making them into tomato poppers by adding a slice of cheddar cheese and breading if you like your food spicy! Here’s how we make our Fried Green Tomatoes:
Prep time: 20 mins, Total time: 40 mins Serves, 4 Ingredients :
- 2 pints green tomatoes, sliced into 1/4 inch rounds.
- 1 tsp salt
- 2 tbsp all-purpose flour
- 3 cups vegetable oil
Instructions: Heat up the oil in a deep skillet over medium-low heat until it reaches 350 degrees F on a candy thermometer. To make your batter, combine 1 cup flour, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. Add the sliced tomatoes to the dry mix and stir until they are coated all over. Place your fried green tomatoes back into a single layer on parchment paper or wire racks as you prepare them for frying.
After about 5 minutes of cooking time, use a slotted spoon to remove each tomato slice from the oil by turning it over with the spoon’s handle then moving it to drain off excess oil onto a towel-lined plate or cookie rack placed near the stovetop. Use another plate lined with paper towels to pat each tomato so that it is still moist but not wet before you bread it.
Once you’ve fried all of your tomato slices, remove the oil from heat and let it rest for about 10 minutes to cool down before using again. You know you’re ready to fry more tomatoes when the safety on your candy thermometer reads below 300 degrees F. Place each crisp green tomato slice into a paper or plastic bag that contains the flour mixture.
Close up the bag and shake it vigorously until the slices are evenly breaded with a thin coating of dry flour. Fry each coated slice in 350 degree F oil until lightly browned, about 3-4 minutes per side (or less depending on thickness). Drain fried green tomatoes onto fresh plate covered in paper towels once they are done cooking to absorb excess grease before serving hot!
4. Grilled Green Tomatoes
Grilling green tomatoes is a great way to prepare them in the summer months. You can add other ingredients like sugar, salt, or herbs to give your grilled green tomatoes even more flavor. Here’s how we make our Grilled Green Tomatoes:
Prep time: 30 mins Total time: 5 mins Serves: 2 Ingredients
- 1 pint green tomatoes, sliced into wedges.
- 1 tsp sea salt (or table salt).
Instructions: Heat up your grill over medium heat when you are ready to cook. We recommend using a barbecue grilling rack if you have one available since it allows the tomato pieces to sit above the level of the grill itself. Once hot, oil the rack with spray cooking oil and place all of your tomato slices onto it.
Grill tomatoes for about 2 minutes on each side, or until it is lightly charred. Remove grilled green tomatoes from grill and place them into a serving bowl to toss in your salt. Season with extra salt if desired. Enjoy warm nearby or allow to cool before refrigerating for later consumption. Leftovers will keep fresh in the refrigerator for up to 1 week!
5. Baked Green Tomatoes
There are many ways to make baked green tomatoes. You can slice them up and serve them as finger foods or you could try something like adding breadcrumbs, parmesan cheese, and seasoning to create a fried version of your favorite appetizer! Here’s how we make our Baked Green Tomatoes:
Prep time: 10 mins Total time: 1 hour Serves: 4 Ingredients:
- 2 pints green tomatoes, sliced into 1/4 inch rounds.
- 1 tsp sea salt (or table salt).
- 1/4 cup all-purpose flour
Instructions: Preheat oven to 350 degrees F. In a large bowl, combine the sliced tomatoes with the salt and flour until evenly coated. Transfer tomato slices onto an aluminum foil lined baking pan in a single layer. Add tomatoes to the oven and bake until they are soft and their edges begin to curl, 40-50 minutes.
Remove from the oven and serve immediately, or allow them to cool before refrigerating in a covered container for up to 1 week.
6. Crockpot or Smoker Roasted Green Tomatoes
If you have a smoker or crockpot, prepare green tomatoes according to this technique and they will turn out juicy without being too watery! Here’s how we make our Slow-Roasted Green Tomatoes:
Prep time: 10 mins Total time: 5 hours Serves: 4 Ingredients:
- 1 medium green tomato, thinly sliced (about 6 slices).
- 1/2 tsp sea salt or table salt.
Instructions: Place your slices of tomato in a bowl and toss with salt. Pour about 2 tablespoons of olive oil into the bottom of a shallow baking dish and spread it around to coat the bottom. Transfer your seasoned tomato slices onto the baking dish in a single layer. You may need to use another shallow baking dish if you don’t have enough room for all of your slices.
Place your baking dish in a cold oven, and turn the heat on to 375 degrees F. Allow the tomatoes to roast for 1 hour before removing them from the oven and flipping all of your tomato slices over so that none are directly laying on top of each other. Roast for another 3 hours until the tomatoes have shriveled up into soft but not mushy little red balls.
7. Mamma’s Confetti (Green Tomato Relish)
This recipe is super simple to make, and great for adding to meatloaf or sandwiches (if you’re extra brave!). Here’s how we make our Czechoslovakian Granny’s Green Tomato Relish: Prep time: 10 mins Total time: 20 mins Serves: 6 Ingredients:
- 3 pints green tomatoes, diced into 1/4 inch pieces.
- 1 small onion, finely chopped.
- 2 jalapenos (or other hot peppers of your choice), seeded and minced.
- 1 tsp sea salt (or table salt).
Instructions: In a large bowl combine all of the ingredients together until evenly coated. Make sure there are no whole pieces of tomatoes remaining in the mixture. Place bowl into refrigerator and allow it to sit overnight so that flavors can meld and juices can release.
8. Green Tomato Pie
There’s nothing like a good ol’ fashioned green tomato pie! Here’s how we make our Green Tomato Pie: Prep time: 15 mins Total time: 1 hour Serves: 6 Ingredients:
- 2 cups fresh or frozen corn kernels.
- 1 cup water (or just enough to cover the bottom of the pot).
- 2 chopped jalapeno peppers (remove seeds if you don’t want it too spicy!)
Quick mini-lesson on pressure cooker use here. If you are reading through this blog for the first time, I would recommend familiarizing yourself with all of our posts before attempting anything involving your pressure cooker! Pressure cookers are tricky creatures, so make sure that you follow every step outlined in this recipe! I usually like to brown my beef before putting it into the pot for extra flavor.
Place your pressure cooker over medium heat on the stove. Once hot, add enough olive oil to completely coat the bottom of your pot. Add your green tomatoes and onion, and saute until translucent and slightly soft (about 4 minutes). Add in your garlic and jalapenos, and saute for another 2 minutes. Pour about 1 cup water into the pot to release any deliciousness that might be stuck onto the bottom of your pan/pot.
Bring mixture to a boil, reduce heat, cover with lid, set valve to seal , turn off burner . Allow everything inside of the pot to steam for another 15 minutes. When time is up, remove lid and allow the mixture inside of your pressure cooker to cool slightly before adding it into a blender or food processor . Blend/puree until smooth.
Pour blended mixture back into the pot, add in remaining water if needed (mine only took about 1 cup), and bring to constant boil over medium heat. Bring mixture to a boil, reduce heat, cover with lid, set valve to seal , turn off burner . Allow everything inside of the pot to steam for another 10 minutes.
When time is up, remove lid and allow the mixture inside of your pressure cooker to cool entirely so that you can proceed with making cornbread crust & assembly process!
Cornbread Crust Ingredients:
- 1/2 cup of yellow cornmeal
- (1) 15oz can creamed corn
Place a large mixing bowl over a pot of simmering water. To prevent burning yourself, lightly cover the bottom of your mixing bowl with a layer of water. Make sure that the bottom of the bowl does not touch the actual water itself! Mix together pudding mix (prepared according to package directions), milk , and 1/4 cup butter until smooth and creamy. Once mixture is at desired texture remove it from heat . Pour your pudding mixture into 3 separate containers for ease in assembly process.
Place one container into freezer and allow to freeze for 10 minutes, then pour this half-frozen mixture into you pie crust . Allow this layer to freeze completely before adding the next layer. Place another container into refrigerator and allow to refrigerate for 2 hours before pouring this mixture onto your pie. Allow this layer to freeze completely before adding the next layer.
Place remaining 1/2 of pudding into final container and place it in the fridge overnight. The following day, remove from fridge once again and pour on top of pie. Set aside at room temperature until ready to serve.
Tips and Guides on Cooking Green Tomatoes
The information above is the answer for the question: What to Do with Green Tomatoes? I actually do believe that you can cook with green tomatoes. Green tomatoes are very good in a variety of ways. The only difference between a ripened tomato and one not is taste more than anything else. They have a lot of nutritional benefits to them as well, such as vitamins A and C, folate, beta carotene and lecithin.
Green tomatoes are ripe fruits which have been picked too soon. If you try to cultivate your own vegetable garden and want to pick your own fresh produce but happen to be at the wrong time – here’s an idea: Don’t throw it away! Keep them for some kitchen experiments!
The tomato is a fruit of a large herbaceous plant, which belongs to the nightshade family Solanaceae. The tomatoes we know as either round or plum shaped have originated in Mexico and are native to South America.
The word tomato originated from the Aztec word “xitomatl”, meaning literally “plump thing with a navel”. Yes so that means that as you can clearly see they did not eat them because they were green! They did not know what color they become when fully ripe but surely didn’t turn green!?
All the ingredients used for this experiment are vegetarian (vegan). There are no animal products added whatsoever except butter (for taste) and some milk powder. On top we will place a vegan cheese (optional).
There are two things you need to know before attempting this:
- First, even though tomatoes grow on trees they’re known as “fruit” – so technically a fruit that is green isn’t actually a fruit.
- Secondly, these aren’t necessarily sandwiches, more like open-faced sandwiches or pizzas.
Ingredients needed: Fresh tomatoes (green tomatoes) – 3 Large potatoes – 4 Tbsp butter – 2 Tbsp diced onion – 4 slices Vegan cheese (optional) – 1 Handful olives Cut into cubes Bread crumbs Olive oil Salt Pepper Chopped parsley For the tomato sauce: Tomatoes Paste or powder Salt Black pepper To prepare the dough.
How to choose good Green Potatoes?
Green potatoes are a common garden plant found at many home gardens and farmers’ markets today. Even though they are called “green”, their color ranges from white to yellow to even orange. These kinds of potatoes can be eaten in similar ways as ordinary potatoes but you need to make sure that you choose the ones which have good texture because green potatoes are definitely not ready for cooking yet.
When choosing what kind of potato to pick always go with waxy type instead of floury one. This way you will avoid any problems such as the watery glue texture that makes them terrible in stews or soups. Flouries are great when prepared into thin chips for deep frying but they get all soggy when you cook them in a pot with other vegetables.
Good waxy potatoes taste great as mashed or steamed and have absolutely no glue texture.
Best way to pick out the perfect green potatoes is by their looks. When you are on a market there will be some growers selling organic products so definitely ask if they can tell you how to pick good ones because every plant has its own rules. You want to choose those which are firm and smooth, not too big or bulbous since those are usually grown in fields of fertilizers.
If your aim is to store them for longer do not pick them too late during ripening process because they get bitter quickly and sprouts on the skin turn into mold pretty fast making it hard to clean up without damaging the rest of the potato. Usually it’s better to pick them more green than fully ripe.
Green potatoes are not the same as new potatoes which means that you cannot cook both kinds the same way. There are a lot of tips and details in there on ways to get perfect texture when using these kind of vegetables. Even though we know what most people use them for – deep frying – these containers will make your meal very unhealthy indeed, especially if they’re prepared with oil.
So here’s an idea: Instead of slicing your potatoes into thin slices add some extras such as parsley, salt, pepper or rosemary and prepare them as you would with broccoli. If you want to keep your meal light, fried potatoes will be the way to go but if you are hungry and in need for something filling deep fry once you’re done cooking.
Green Potatoes Nutrition Facts
There is a lot of confusion regarding green potatoes because they look very tempting on the outside and most people see them like ordinary spuds that can be prepared in similar ways. In fact, this is where everything goes wrong because these kinds of vegetables are actually toxic when consumed raw.
They contain a toxin called solanine which turns into an alkaloid glycoalkaloid solanidine-A, which–if eaten from unripe plants– can affect central nervous system: neuroexcitation, delirium, cardiac arrhythmia and eventually death. If you need to prepare green potatoes in order to avoid these kinds of accidents make sure that you cook them until soft.
This is the reason why all toxic plants are marked as such: By looking at other vegetables you can tell whether or not they are poisonous by their shape.
If your potato has flowers then it’s definitely toxic! Preparing green potatoes for food use is not easy because if you have a lot of mold on your potatoes don’t eat them even if you peel them off because the toxin won’t go away just like that! You will end up with a bad feeling in no time which can cause vomiting and even paralysis so always be careful with your ingredients.
If you want to prepare green potatoes peel them first then submerge them in water with salt because this will cause the toxins to move away from the surface into deeper tissue and if you don’t have time for that just cut off any rotten parts off before cooking. Be careful when using these kinds of veggies because they are not good for consumption if harvested too late are contain high levels of solanine which is a potato toxin.
Cooking green potatoes can take up to 20 minutes or more so make sure that you keep an eye out what’s going on inside your pan! It’s better to cook them soft, steaming food is always preferred but there are moments when frying is also necessary ! Make sure you experiment with different things every now and then.
Green potatoes are best eaten with other vegetables because they provide a lot of vitamins, minerals and fiber to your diet but make sure you don’t eat too much! These kinds of vegetables should be prepared only when really needed since so many people use them for decorating their fridges or for some kind of “mood” which is not recommended if you want to stay healthy.
Where to buy green potatoes?
There are lots of markets that sell green potatoes and it’s really easy to find them, especially if you live in an Eastern European country. If this is not your case then try looking for more specific things like “unripe potato” or something along those lines.
If you still can’t find anything on your own always ask a staff member: They probably have some sort of idea where you could get what you are looking for!
How to clean green tomatoes?
Onions are easy: simply remove their outer layer. But tomatoes, especially if they’re big and green, can be a challenge to clean.
Here’s a method that works for me most of the time: Put your tomatoes on a cutting board and slice a bit off the bottom so they have a flat surface to stand upright (no rolling around). Hold the tomato firmly with one hand. With the other hand, start slicing it away from its skin in strips, rotating clockwise around the tomato as you go.
Sometimes you’ll need more than just one swipe depending on how wide your knife is and how thick your tomato skin is. Continue until all of the ugly green waxy skin has been removed. Your tomato should look naked but still firm, with a few spots of green discoloration.
How to store green tomatoes?
Storing tomatoes is no problem if you have enough of them to can or freeze within a few days after picking. For just a day or two sometimes I store some ripe ones on the counter where they are handy to use as needed but soon through with them, and throw the rest in the crisper drawer in the refrigerator.
If your produce market has bins outside for folks to put their own tomatoes into for sale, often those picked that day will still be fresh when you get home from shopping several days later.
How long do tomatoes last?
Green tomatoes, however, can be a problem when they are left to ripen at home. Unless you use them within a day or so after picking, they will often get too soft and mealy especially if stored in a warm place.
I have sometimes put stems down into dish water for an hour or two which makes the skins easier to remove and helps soften the tomatoes up but only one day later than simply leaving them out on the kitchen counter where their color and flavor was best anyway.
I seldom try to store green ones longer than that – maybe three days total from harvest; instead I use all of mine fresh as long as possible. If your crop is still coming in late August or September though like mine then there is not enough time to eat all of them before frost, and you will need some way to store the extra tomatoes. Here are several suggestions:
Freezing is best for most tomatoes – both ripe and green ones alike. Simply slice or dice for canning if you like. For freezing put out on waxed paper until frozen (you can’t really stack them since they stick together) then put in plastic bags or containers with as much air taken out as possible. I think it’s a good idea to freeze no more than 2 or 3 quarts at a time in case your freezer stops working during the winter.
Better yet, make friends with someone who has a chest type freezer that doesn’t work well in their basement during winter! I do not think that canned tomatoes retain their quality better than fresh or frozen ones from my own experience and others who have spoken to me about it.
Dehydrating is possible but needs hot temperatures, fairly low humidity , and a good bit of time – so you will need room in your oven with lots of shelves for dehydrating a batch at once, especially if your kitchen is cool (70F or cooler).
The big commercial dehydrators are usually set up with electric heat elements on each shelf either directly under the webbing or behind trays which are inserted into “cooking chambers” above the element. You can use your stove as well: To dry tomatoes lay out on cookie sheets lined with racks. The hot air from the element or stove needs to circulate above and under your drying racks.
Turn tomatoes often at first then once they are leathery rub them off the rack (you could put them inside paper bags for this purpose) and lay out in lines on a screen which is set over a tray with an inch or so of warm water underneath it. This will keep the tomatoes from cracking or browning. After turning over occasionally you hopefully have some perfectly dried pieces of tomato leather.
Where to keep green tomatoes?
I recently harvested a large amount of green tomatoes off my plants and was surprised to learn that they would not ripen at room temperatures.
They remained hard, tart, and pretty tasteless. So what to do with the harvest? Ideas such as fried green tomatoes or salsa were quickly rejected due to potential loss of flavor in processed foods. I did not want merely to waste this produce.
I wanted it eaten! Luckily, there are some great resources out there on how to prolong the storage life of your green tomatoes without chemically altering their taste via peeling or blanching them first. Here’s what worked for me:
a. After washing the tomatoes well (to remove any sap from handling), place each tomato in a sealed plastic bag. Put the bag in the crisper section of your refrigerator. This is where I keep all my produce, so there was already plenty of room to put them in there.
b. In order to prolong the storage life of green tomatoes, it is important to keep them cold via refrigeration at all times. Although they will still be able to ripen after being placed in the refrigerator, they will do so much more slowly than if left out on your counter or even covered with a cloth outside (as many gardeners might be tempted to do).
The cooler temperature slows down the biochemical process that causes fruits and vegetables to ripen and decay.
c. As you harvest green tomatoes off your plants during their growing season, decide how many you will be able to use before they completely over-ripen and rot. If it is a small amount, then just put them in the refrigerator as soon as possible after harvesting.
d. If storing for more than one week, make sure to check on your tomatoes periodically to make sure that they are not rotting. If this occurs, throw those out immediately.
e. Whatever you do, DO NOT place green tomatoes in the freezer! They will freeze solid into tasteless ice cubes. It may take several days of thawing at room temperature before they return to their original state of ripeness (if at all). Without proper care and attention (such as frequent checking), your frozen green tomatoes will likely be ruined.
Q1: Can you eat raw green potatoes?
A1: No, because they contain solanine which is a potato toxin that affects the central nervous system when consumed.
Q2: What are red potatoes?
A2: They are red in color due to their high anthocyanin content and since these vegetables are alkaloids they provide lots of phytonutrients and coloring agents for your diet! Q3: Do I have to peel my green potatoes?
A3: If you want to consume them?
Then yes but if you just want to prepare them as an addition then it’s up to you. Just make sure that you don’t cut off any pieces or leave anything behind (even pesticides) prior to cooking.
Q4: Can I put green potatoes in the fridge?
A4: The best thing you can do if you want to keep green potatoes for a longer time is by wrapping them in plastic then placing them in a dark and cold place because this will cause their color to go away which is kind of like an “anti-ripening” process. Still, try not to leave them there for too long or else they might contain even more solanine!
Q5: Do I have to peel my red potatoes?
A5: Yes, but don’t throw those peels away since they provide lots of nutrients as well! Soak them under warm water with some salt and lemon juice then apply some olive oil on top before eating. In case you don’t like the texture of peels which will be hard since they are very soft and yummy try using them as a garnish!
Above information is the answer for the question: What to Do with Green Tomatoes? Besides that, we provide some tips and guides on choosing, keeping and cooking tomatoes. I hope that It’s useful for you.
This is where we conclude our article on green potatoes, hope it was helpful and that you can enjoy some stunning health benefits, especially, you can have the answer for what to do with green Tomatoes. These are all healthy food to eat so make sure that you experiment with lots of different things but never forget:
Be careful when preparing green potatoes because they contain a lot of solanine which is not good for consumption if ingested in large quantities! Always follow this advice if you want to stay safe while eating tasty foods! Make sure that you leave us feedback by commenting below and tell us what’s making your life better! That’s all for now, we hope that you liked this article and see ya next time!