Our Favorite Green Tomato Recipes

July 10, 2013
Photo: Cedric Angeles; Food Styling: Tina Bell Stamos; Prop Styling: Buffy Hargett Miller
Enjoy the tanginess that green tomatoes can add to a variety of recipes including the classic fried green tomatoes, but also salsa, chili, and even cupcakes. 
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Fried Green Tomatoes with Buttermilk-Feta Dressing

Photo: Alison Miksch
Fried Green Tomatoes with Buttermilk-Feta Dressing Recipe

When a few breadcrumbs dropped in the oil sizzle, it's ready for frying! Fry fresh from the garden tomatoes, in batches, until golden brown and crispy. For a more powerful flavor, substitute blue cheese for feta.

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Unfried Green Tomatoes with Fresh Tomato Gravy

Becky Luigart-Stayner; Mary Catherine Muir
Unfried Green Tomatoes with Fresh Tomato Gravy Recipe
This lightened version of fried green tomatoes is just as tangy as crispy as the deep-fried version but has less than 5 grams of fat per serving. The tasty tomato gravy that’s spooned over the top of the tomatoes moves this side dish recipe to center stage.

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Fried Green Tomatoes

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Fried Green Tomatoes Recipe
This classic Southern side dish is perfect on its own but you can use the fried tomatoes in sandwich and main dish recipes as well.
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Fried Green Tomato Po'boys

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Fried Green Tomato Po'boys Recipe
Pile fried green tomatoes, lettuce, bacon and avocado on French bread baguettes and top with rémoulade sauce for a new take on a classic seafood sandwich.

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Green Tomato Chile Verde

Photo: Hector Sanchez
Green Tomato Chile Verde Recipe
Add extra level of flavor to this hearty pork stew by stirring in a salsa made with green tomatoes, jalapeño pepper, cilantro, and lime juice.

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Green Tomato Bloody Mary

Photo: Jennifer Davick; Styling: Allison R. Banks
Green Tomato Bloody Mary Recipe
Go green the next time you make a Bloody Mary and use pureed green tomatoes, tomatillos, green onion, lime juice, fresh herbs and green hot sauce.
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7 of 18

Fried Green Tomato Sliders

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Fried Green Tomato Sliders Recipe
Start with fried green tomatoes from your favorite “meat-and-three” diner for these tasty little sandwiches. Serve the tomatoes on slider buns and top with an Asian-flavored slaw mixture and bacon.

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Green Tomato Salsa

Photo: Hector Sanchez
Green Tomato Salsa Recipe
Serve this versatile salsa with chips as an easy appetizer or use it as a topping for chili or tacos.

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Grilled Pork Tenderloin with Green Tomato-Pineapple Salsa

Photo: Ryan Benyi; Styling: Lynn Miller
Grilled Pork Tenderloin with Green Tomato-Pineapple Salsa Recipe
A basic grilled pork tenderloin becomes “company worthy” when paired with a tangy-sweet salsa of green tomatoes and fresh pineapple.
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Green Tomato and Fig Cupcakes

Photo: Johnny Miller; Styling: Sarah Smart
Green Tomato and Fig Cupcakes Recipe
Tangy green tomatoes and sweet figs create an amazing flavor combination for these ultramoist cupcakes.

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Pickled "Fried" Green Tomatoes with Buttermilk-Herb Dipping Sauce

Photo: Randy Mayor; Styling: Lindsey Lower
Pickled "Fried" Green Tomatoes with Buttermilk-Herb Dipping Sauce Recipe
These lightened-up "fried" green tomatoes taste just as delicious as the deep-fried version. The pickling process adds flavor while minimizing sodium content, so you can eat this Southern favorite without feeling guilty.

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Molasses-Balsamic Pork Kabobs with Green Tomatoes and Plums

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Molasses-Balsamic Pork Kabobs with Green Tomatoes and Plums Recipe
The combination of savory and sweet flavors shines in this grilled pork kabob recipe featuring pork tenderloin, plums and green tomatoes basted in a mixture of balsamic vinegar and molasses.
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Green-Tomato-and-Raspberry Cobbler

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Green-Tomato-and-Raspberry Cobbler Recipe
Green tomatoes make a surprise appearance in this juicy raspberry cobbler. The tanginess of the tomatoes and the sweet fruit create a winning cobbler combination.

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Smoky Black-Eyed Peas with Fried Green Tomatoes

Smoky Black-Eyed Peas with Fried Green Tomatoes Recipe
Cooked in an aromatic broth with ham hocks and beer (sub chicken broth, if desired), these Mexican-inspired peas are as delicious on their own as they are with fried tomatoes or grilled steak.

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Seared Cajun-Style Steak with Green Tomato Relish

Victor Protasio
Seared Cajun-Style Steak with Green Tomato Relish Recipe

Many seasoning blends now offer low- or no-salt options, making spice rubs an easy, instant way to spruce up quickly seared chicken, seafood, or steak without overdoing the sodium.

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Best-Ever Crab Cakes with Green Tomato Slaw

Victor Protasio
Best-Ever Crab Cakes with Green Tomato Slaw Recipe

Flavored with fresh herbs, lemon, and a hint of hot sauce, and coated with crunchy panko breadcrumbs, these crab cakes truly live up to their name. The tangy and crisp slaw is a fantastic accompaniment to this dish, or any type of fried seafood.

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Grilled Steak Salad with Green Tomato Vinaigrette

Photo: Caitlin Bensel; Prop Styling: Claire Spollen; Food Styling: Anna Hampton
Grilled Steak Salad with Green Tomato Vinaigrette Recipe

You can swap out your favorite garden tomatoes for the heirlooms in this tomato-centric salad, but don’t replace the green tomato. Some tomato selections (like Green Zebra) ripen to a lovely shade of green, but this dressing calls for a not-yet-ripened red tomato. Its tart flavor is key to the vinaigrette, which tastes great with any grilled meat or vegetable.

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Kettle Chip-Crusted Fried Green Tomatoes with Tasso Tartar Sauce

Photo: Cedric Angeles; Food Styling: Tina Bell Stamos; Prop Styling: Buffy Hargett Miller
Kettle Chip-Crusted Fried Green Tomatoes with Tasso Tartar Sauce Recipe

Pull out the fryer and make crunchy fried green tomatoes. Tasso is a highly spiced, cured, and smoked pork used to flavor dishes in Cajun cooking. You will often find it used in gumbos. If you can’t find tasso, look for Andouille sausage, another heavily spiced pork sausage used in Cajun dishes.

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