Your Cart is Empty

4 min read

This week’s Vegetable Box Feature: Green Tomatoes… yes, they are supposed to look that way and aren’t just for frying!

Did you know?

  • They are the immature or unripe fruits of any variety of tomato and not to be confused with tomatillos which make for some excellent salsa verde.
  • They are tart, acidic, and sometimes downright astringent. They have a firm, almost crunchy texture and they're much less juicy than ripe tomatoes. Cooking them definitely mellows out the astringency, however.
  • They were famously re-introduced to the culinary scene after the release of the early 1990s movie Fried Green Tomatoes.
  • They contain antioxidants, vitamins A, C, and K, as well as iron, phosphorous, and other minerals.

Fun Fact

  • The first published recipe for fried green tomatoes was printed in Chicago’s “The Daily ter Ocean” in 1877. Around the same time, other publications began to promote the Green tomato, giving gardeners a use for what was formerly considered waste

How to Store It
Store Green tomatoes at room temperature until ready to use, however, refrigerating them will extend their shelf life. Keep cut, unused portions in the refrigerator.

Rinse your green tomatoes and then chop or slice according to your recipe.

How to Use:
Because they're firmer and more dense than ripe tomatoes, green tomatoes can be cooked in ways that ripe tomatoes can't. They can be used raw and cooked. They are sliced and battered in cornmeal and fried for their signature dish. They are also pickled, cooked into sauces, made into relishes or ketchup, and baked. Add sliced green tomatoes to sandwiches or dice and use in rice or risotto recipes and for fritters or quick breads.


Pickled Green Tomatoes
Created by: Love & Olive Oil

Crispy & delicious!


2 pounds green tomatoes (about 6 medium)
2 garlic cloves, sliced
1 sprig fresh dill
2 cups white vinegar
2 cups water
2 tablespoons salt
2 tablespoons sugar
1 tablespoon whole black peppercorns
1/2 teaspoon red pepper flakes
2 tablespoons bourbon


  1. Slice tomatoes, either into 1/4-inch thick slices, or halved and cut into 8-10 wedges. Divide tomatoes among 3 pint jars, packing the tomatoes tightly in each jar. Place a few slices of garlic and a few fronds of dill in each jar.
  2. In a small saucepan, combine vinegar, water, salt, sugar, peppercorns, and red pepper flakes. Bring to a simmer until sugar is completely dissolved. Remove from heat and add bourbon.
  3. Pour brine over pickles, filling jars to within 1/4 inch of the top. Make sure all of the tomatoes are fully submerged. If they start to ‘float’, wedge a few more tomato pieces in there to keep them firmly packed.
  4. Screw on jar lids and refrigerate for at least 3 days to allow pickles to fully pickle, and after that pickles will keep in the refrigerator for up to 2 weeks.


Green Tomato Southwestern Panzanella Salad with Cilantro Lime Dressing
Created By:  Lizzy: She Likes Food Blog

A great addition to your next BBQ! 

3 green tomatoes, medium diced
3/4 cup corn kernels
1 avocado, medium diced
1/4 cup onion, small diced
3/4 cup red pepper, medium diced
3/4 cup green pepper, medium diced
3/4 cup queso freso, crumbled
jalapeno, small diced, to taste
6 cups cubed bread
olive oil

Cilantro Lime Dressing
1/2 cup olive oil
1 clove garlic, roughly chopped
1/2 tsp dijon mustard
1 TBSP shallot, roughly chopped
3 TBSP lime juice, about 1 1/2 limes
1/4 cup cilantro
1/2 tsp salt
1/4 tsp pepper

1. Heat a large pan over medium heat and drizzle with about 2 teaspoons olive oil. Place cubed bread into the hot pan and sprinkle with a pinch of salt and pepper. Toast the bread for about 15 minutes, or until bread is crispy on the outside. Let cool.

  1. Add the remaining salad ingredients into a large bowl and then add in the cooled bread cubes.
  2. Add all of the cilantro lime dressing ingredients into a blender and blend until combined.
  3. Pour dressing over the bread and vegetable mixture and stir until everything is combined.

Roasted Garlic Green Tomato Soup
Created by: Being Nutritious

2 head of Garlic
1 TBSP Olive oil
2 lbs Green Tomatoes, chopped large
2 cup Vegetable Broth
1/2 tsp Baking Soda
2 medium Onions, chopped
Pinch of Salt and Freshly ground Black Pepper
1 TBSP Olive Oil
1 tsp Dried Thyme
2 cups Spinach


Roast the Garlic

1. Preheat oven to 400 degrees F.
2. Remove outer paper of the heads of garlic, allowing them to still stay together. Cut the tops off the heads, exposing the cloves.
3.  Place each head on a small square of foil, and drizzle with about 1/2 Tbsp of oil each.

4. Wrap the heads in the foil, and place in the oven for 30 minutes.

5. Remove from the oven, and unwrap the heads to allow them to cool.


Prepare the Tomatoes

1. Clean and chop the green tomatoes, and place them in a blender with broth.

2. Blend on high for a minute or so, until well blended.

3. Add the baking soda and stir. You may see some bubbling – this is normal. Set aside while you cook the onions.


Make the Soup

1. Heat 1 Tbsp oil in a large skillet, and sauté the onions, salt and pepper, until browned and caramelized, about 15-20 minutes.

2. Pour the tomato puree from the blender into the skillet with the onion. Simmer for about 10 minutes more. Rinse out your blender.

3. Pour the tomato/onion mixture back into the blender. Pop the roasted garlic cloves out of their papery coverings and put them in the blender, along with the dried thyme, and spinach.

4.  Puree on high until the soup is very smooth.

5. Pour into bowls, and garnish with croutons, fresh thyme, and a sprinkle of nutmeg, if desired.

6. Keeps in the refrigerator for at least 5 days, or the freezer up to 6 months.



Leave a comment

Comments will be approved before showing up.