In late summer and early fall, there is an abundance of green tomatoes for sale at the Farmer’s Market and grocery stores. That’s due to the rush to harvest all the tomatoes before the first frost kills the crop and renders the delicate tomatoes inedible. The abundance means lower prices and more delicious fried green tomatoes on the table. But why are green tomatoes green? How should they be stored? What’s the best way to prepare them? Glad you asked.
Green vs. Red Tomatoes
Green tomatoes are simply unripe red tomatoes. The tomatoes are plucked off the plants before the first hint of red appears. Some tomato varieties have been bred to stay green, but the science isn’t perfect yet and the green tomato eventually will ripen and turn slightly red. The flavor of a green tomato is tart and tangy and the flesh is firm, lending itself to many different culinary uses.
Buying Green Tomatoes
Look for green tomatoes that are plump and heavy for their size. Avoid any that are cracked or have mushy spots. Green tomatoes have no smell to judge their freshness or flavor by.
How To Store Green Tomatoes
Because green tomatoes will eventually ripen, they must be stored in the refrigerator to hamper the ripening process. To keep the true green color and flavor, store green tomatoes in a single layer in the refrigerator for up to two weeks. If you wish to ripen a green tomato, place it in a sunny window for a couple of days.
How To Use Green Tomatoes
Anywhere a red tomato can go, a green tomato can go too. Diced in salads, guacamole, and salsas, sliced on sandwiches or brush with olive oil and place on the grill. Small whole green tomatoes or sliced wedges of green tomatoes can be pickled by using them instead of cucumbers in your favorite pickle recipe. The all-time favorite use for green tomatoes is to fry them and serve them as a side dish.
Fried Green Tomato Recipe
Slice green tomatoes about one-fourth inch thick. Dip slices in buttermilk, then dredge in cornmeal and deep fry in a skillet of hot oil. Use enough oil to cover tomato slices and only fry a few at a time (don’t crowd the pan). Drain on paper towel, salt and pepper to taste and enjoy.