At the end of the gardening season, when the weather turns cold, you may find yourself with some green tomatoes. They may be green, but they are culinary gold that you can turn into a surprising variety of preparations. Whether you choose to ripen them or use them green, you will be enjoying the fruits of your labor and the delicious dishes that you can make from growing tomatoes.
Types of Green Tomatoes
There are two types of green tomatoes: unripe red tomatoes and green ones when fully ripe. These are generally heirloom varieties, like Green Zebras and Green Moldavians, which are distinguishable from unripe red tomatoes. Real green tomatoes often have vertical stripes or other variations in the coloring. They will feel soft when pressed and will taste much like a red tomato, possibly slightly sweet or spicy, depending on the variety.
Unripe red tomatoes that are green when ripe will be pale green all over, feel nearly solid, and will have a more acidic or tart flavor. Almost ripe (soft) green tomatoes may be ripened in a paper bag on the countertop.
Ripening Green Tomatoes
Sort and store fruit by colors that will ripen at similar speeds. Group fruit that are mature green, pink, light red, and entirely red but not soft. At the mature green stage, tomatoes are almost fully grown, but do not yet show pink color. Cream-colored streaks are noticeable at the blossom end.
Store tomatoes in boxes, 1 to 2 layers deep, or in plastic bags with a few holes for air circulation. Keep the tomatoes out of direct sunlight. Light is not needed to ripen the tomatoes. Check the tomatoes every few days to monitor the ripening. To slow ripening, sort out ripened fruits from green tomatoes each week. To speed up ripening, place green or partially ripe fruits in a bag or box with a ripe tomato.
Store ripening tomatoes at 60 – 70°F. Green, mature tomatoes stored within the temperature range will ripen in about two weeks. Refrigerator temperatures of 40°F are too cold to ripen mature green tomatoes and are colder than desired for ripe ones.
The quality of the end product will be better the sooner the green tomatoes can be processed or used. Unfortunately, tomatoes ripened indoors are not as flavorful as vine-ripened fruits. However, compared to store bought, you will be delighted with your own home ripened tomatoes.
Cooking with Green Tomatoes
Green tomatoes are low in calories, about 30 per half cup serving. They are an excellent source of vitamin C. They also contain dietary fiber, vitamin A, potassium, iron, calcium, magnesium, and other minerals.
If you prefer to use tomatoes when they are green and are looking for some recipes, there are several to choose from, including fried green tomatoes, green tomato pie, green tomato bread, and green tomato relish. Green tomatoes can be used raw, fried, sautéed, or cooked in sauces and meat stews.
Green tomatoes can be preserved. Follow USDA’s Complete Guide to Home Canning directions for canning tomato and tomato products, including the acidification and altitude adjustment. The free 196-page publication can be downloaded from the National Center for Home Food Preservation website at https://nchfp.uga.edu/resources/category/usda-guide.
Try this easy green tomato recipe:
Cajun Grilled Green Tomatoes with Cajun Dip
Serves: 4
Ingredients:
3 to 4 large green tomatoes
1 Tablespoon canola oil
1 teaspoon Cajun blackening rub
1/2 teaspoon kosher salt
1/4 cup sour cream
1/4 cup mayonnaise
2 to 3 Tablespoons hot sauce
Instructions:
Heat grill. Put a grill screen on grill to heat up.
Wash tomatoes under cold running water. Cut tomatoes into 1/2-inch thick slices. Coat slices with oil and sprinkle with Cajun blackening rub and salt; set aside.
Mix sour cream, mayonnaise, and hot sauce in bowl until blended; set aside.
Coat grill screen with oil; place tomato slices on the screen and cook uncovered until browned, about 6 minutes, flipping halfway through.
Serve grilled tomato slices topped with dollops of Cajun mayonnaise.
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
Sources:
- National Center for Home Food Preservation
- North Carolina Cooperative Extension
- United States Department of Agriculture
- University Of Alaska Fairbanks Cooperative Extension Service