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Recipes with green tomatoes

3 recipes that use green tomatoes, with photos, step-by-step instructions and cook times. The quickest, Pickled green tomatoes, takes 30 minutes. It is most often cooked with celery leaves, garlic and bay leaves.

Run out of green tomatoes? Tinned chopped tomatoes: a 400g tin for about 6 tomatoes.

Got a few things in the fridge? Search by everything you have

Confiture de tomates vertesGreen tomato jam

Green tomato jam is the thrifty end-of-summer preserve of French kitchen gardens, made in October in the south-west and Provence with the tomatoes that will never ripen before the frost; it tastes surprisingly like a mix of melon and lemon and is served with breakfast or with cheese. The common mistake is cutting the tomatoes too big, so they stay hard. Chef's tip: slice them thinly and leave them overnight in the sugar; they turn translucent when cooked.

80 minFrenchBasicsVeganGluten free
by KrazyBadal 0 views

Pickled green tomatoes

In southern Ukraine the first cold nights of October leave every garden full of hard green tomatoes that will never ripen, and rather than waste them, cooks around Odesa and Kherson slit each one and stuff it with a punchy paste of garlic, dill, parsley and hot chilli. A week in brine turns them sour and fizzy, with a crunch and a slow burn from the chilli. They are the pickle everyone reaches for at the winter table, next to potatoes fried with onions or a bowl of buckwheat. Most people go wrong by cutting the tomatoes right through, so the filling falls out; slice only two-thirds of the way. As with any ferment, keep everything below the brine and discard the jar if it grows fuzzy or coloured mould or smells rotten. Chef's tip: pick tomatoes that are just starting to blush pale; fully hard dark-green ones stay bitter.

30 minUkrainianBasicsVeganGluten freeSpicy
by KrazyBadal 0 views

MzhaveFermented mixed vegetables

No supra is laid without mzhave, a platter of crunchy sour vegetables that clears the palate between rich dishes and toasts. In Kakheti and Imereti families pickle green tomatoes, small peppers, garlic, cauliflower and cabbage together in autumn, flavouring the brine with dill stalks, celery leaves and a hot pepper or two. A common mistake is packing in warm brine, which softens the vegetables; let it cool fully first. Chef's tip: prick each green tomato with a skewer so the brine reaches the centre, and add a few cherry or vine leaves to the jar if you have them, for crunch.

30 minGeorgianSidesVeganGluten free
by KrazyBadal 0 views

Goes well with green tomatoes