Spring Ingredient Essentials: Green Tomatoes

It’s time to go green! Do you love fried green tomatoes? Well you should, because besides being scrumptious, they are good for you too! Green tomatoes are rich in Vitamin C, Vitamin K and pack over two grams of both protein and fiber in every cup. A medium green tomato has the same amount of beta carotene as its red counterpart, and has three times the amount of calcium. I guess you can’t judge a tomato by its color! At 40 calories per cup, it’s easy to see why these green beauties are so popular.

How do I pick the best green tomatoes?

You can find green tomatoes in an array of shades from a translucent, pale yellow to a bright, spring green. Tomatoes should have smooth, shiny skin and be firm to the touch. When pressure is applied the flesh should not budge. Any leaves or vines that remain should be perky. Steer clear from tomatoes with soft spots, brown spots or dry, shriveled leaves.

If you are picking your green tomatoes fresh off the vine, ensure you choose those that have finished growing and are about medium sized or larger. As always go by feel and color. In this case, tomatoes should range from yellow to green and, again, be very firm.

What can I make with green tomatoes?

Green tomatoes are more versatile than you may think. A few methods include grilling, pickling, roasting and, of course, frying. Green tomatoes can also be transformed into relish, chutney, salsa, jam and sweet, tangy marmalade. With a slightly acidic flavor, green tomatoes lend themselves well to both sweet and savory dishes.

Preparation varies depending on the cooking method, but the most popular recipe for these gems is a version of fried green tomatoes. Crisp on the outside juicy on the inside, those heavenly discs are irresistible. Grilling also brings out their underlying sweetness, with their characteristic firm texture helping them stand up high cooking temperatures.

And storage? To keep green tomatoes from ripening, wash and dry each tomato. Wrap each tomato in a sheet of newspaper and store in a single layer in a cardboard box in a dark, dry space. Since heat and ethylene gas, emitted by the tomato itself, speeds up the ripening process ensure that the tomatoes are stored in a well-ventilated space. Every few days check each tomato for signs of deterioration or browning. Toss these tomatoes immediately, as their increased emission of ethylene gas can cause the remaining tomatoes to go bad.

Get in the spirit of the season with these recipes for green tomatoes. 

Spicy Oven Fried Green Tomatoes 

Get the full recipe. 

Grilled Green Tomatoes 

Get the full recipe.