This year I waited until the last possible moment to pick the tomatoes from the garden. I wanted to let them ripen as much as possible, but needed to protect them from the frost. Unfortunately, this year I had LOTS of tomatoes come on late in the season and not ripen very quickly. Now I have a seemingly endless supply of green tomatoes that are still not ripening. Many rot before they get anywhere near ripe, despite being in a brown paper bag with an apple (a local gardener’s recommendation for helping tomatoes ripen). So, what can I do with them? Here are three things I have tried and liked. (We have to eat gluten free at our house, so all these recipes are gluten free, too!)Fried Green Tomatoes
- Make a mixture of corn meal, Lawry’s seasoning salt, garlic powder and onion powder. Dip the sliced green tomato in a beaten egg and then into the corn meal mixture. Fry it in butter or oil in a sauce pan until the batter is a nice golden brown.
Green Tomato Salsa
- Make homemade salsa using equal parts red and green tomatoes. Add onion, green onion, garlic, corn, black beans, cilantro and different colored peppers.
Goulash with Green Tomatoes
- Cook one pound of ground beef, pork, lamb, turkey or chicken. Drain. Add 2-3 cups red and green tomatoes, 2 cups cooked rice, ½ cup diced onion, along with garlic powder, onion powder and Lawry’s seasoning salt to taste. When cooked through, serve over tortilla chips or on hamburger buns (kind of like sloppy joes).
Green tomatoes add an unusual flavor and texture to recipes that might usually only include red tomatoes. My husband and I have really enjoyed playing with them to see where they can be used. If you use green tomatoes, I would love to know how you use them. Please share your ideas!