How is it there always seem to be tomatoes forming at the end of the season - when there is no chance of them turning red? You would think tomato plants would have more sense than that. There are a few ways to try and speed up the ripening process, but many cooks have embraced green tomatoes as an enticing ingredient and for today's Foodie Friday, I'm going to share a few of their recipes with you.
Truth be told, I sometimes prefer the flavor of green tomatoes to ripe one. I like the tartness and crunch. Luckily, we don't have to choose one or the other, but I would still encourage you to give some of these recipes a whirl. And let me know what you do with your green tomatoes.
- Fried Green Tomatoes
- Green Tomato Fritters
- Green Tomato Ketchup
- Green Tomato Soup with Ham
- Green Tomato Cake
- Green Tomato Bread
- Getting Green Tomatoes to Ripen
Photo: © Marie Iannotti
Comments
dont forget you can pickle them,too!
Pickling is a good, quick answer for almost any vegetable surplus, isn’t it. I used to love those jars of mixed pickles, when I was a kid. I wouldn’t eat cauliflower plain, but it was a favorite pickled.
Glad someone mentioned pickles; we make half sour green tomato pickles which are still crisp when ready to eat. Also, green tomatoes are an excellent item for chutneys and marmalades.
I had my first tomato marmalade this year and it was great. It wasn’t made from green tomatoes, which sounds like a good idea. Mine was mixed with quince fruits and was very savory and tart. Wonderful on french bread.