Autumn has officially arrived and if you have grown your own tomatoes in summer, you will surely know the problem: the sun in autumn is no longer enough for the tire and a lot of tomatoes have unfortunately remained green and immature. In this case, of course, you could try to ripen immature tomatoes, but unfortunately it doesn't always work. And after all the effort and time that you invested in gardening, the fruits would be too good to throw away. But that doesn't have to be! There are actually plenty of green tomatoes recipes that provide plenty of variety on the menu and taste surprisingly good. Whether as a chutney, jam, salsa or breaded green tomatoes - with these recipes you can use all your immature tomatoes and spoil yourself with culinary delights. So read on and enjoy it!
Are green tomatoes poisonous?
Green tomatoes are poisonous and you should only eat them if they have fully mature and have become red - have you ever heard that? Green tomatoes contain solanine - a toxic alkaloid that tastes a bit bitter. But in order for poisoning to occur, you would have to consume about 200 milligrams of Solanin. Depending on the maturity and size, green tomatoes from 9 to 33 milligrams of Solanin per 100 grams contain or in other words - so that it becomes dangerous at all, you would have to consume about 630 grams of unripe tomatoes raw. Since Solanin has a bitter taste as I said, it is rather unlikely to eat so large quantities at once and to poison themselves. Whether as a chutney, jam or breaded - in some regions, recipes with green tomatoes are actually considered a real delicacy. However, if you continue to have concerns and want to be on the safe side, you can use tomato varieties that remain green even in the mature state. These include, for example, “Limetto”, “Green Grape” or “Green Zebra”.
Päsed green tomatoes
Our best recipes forPavered caulifloweryou already know. At the latest since the film “Green Tomatoes” of the same name from 1991, breaded green tomatoes have been considered one of the most delicious and simplest green tomatoes worldwide.
Ingredients for 4 portions:
- 3 green tomatoes, medium -sized
- 120 grams of wheat flour
- 50 grams of corn flour
- 50 grams of breadcrumbs
- 1 no
- 120 ml milk or buttermilk
- Olive oil for roasting
- 1 TL paprika powder
- Salt and pepper to taste
Preparation:
- Cut the green tomatoes into thick slices and put aside.
- Whisk wheat flour and paprika powder in a flat bowl. Mix the egg and milk in a second bowl and add breadcrumbs and corn flour in a third bowl.
- Heat the olive oil in a large pan over medium heat.
- First dive in the wheat flour mixture, then into the eggs and finally into the corn flour mixture.
- Fry for 3-4 minutes on a golden brown and place on kitchen paper to drain.
- Serve the breaded green tomatoes with a dip of your choice and enjoy.
Are you wondering how you could use your immature tomatoes? How about this delicious chutney from green tomatoes? Whether as a marinade for meat, with cheese or bread as a starter - the spicy sauce just always works!
Ingredients for 4-6 glasses:
- 1 kilogram of green tomatoes, roughly diced
- 700 grams of red onions, roughly chopped
- 3 cloves of garlic, roughly chopped
- 500 grams of brown sugar
- 150 grams of raisins
- 1 liter of white wine vinegar
- 1/2 TL Cayenne pepper and black pepper each
- 1 tablespoon of sea salt
Preparation:
- Put all the ingredients in a large saucepan and bring to a boil.
- Reduce the heat and simmer for 2-3 hours. Stir regularly.
- As soon as you have received a viscous mass, your green tomato chutney is already finished.
- Fill into sterilized glasses and close immediately.
Jam of immature tomatoes
Green tomatoes jam? Sounds a bit strange at first, but trust us - it tastes really good!
Ingredients for 2-4 glasses:
- 700 grams of green tomatoes, cut small
- 500 grams of gelling sugar (1: 1)
- The juice and the bowl of 1 lemon
- A few basil leaves, chopped small
Preparation:
- Put the green tomatoes, lemon juice and shell in a large saucepan and simmer over low heat for 10-15 minutes.
- Add basil leaves and gelling sugar and bring them to a boil.
- Reduce the heat and simmer for 5-7 minutes with occasional stirring until the mass is thickened.
- Fill the hot jam made of green tomatoes into clean glasses and close well!
Referred green tomatoes recipes
We all know pickled cucumber. But pickled green tomatoes also taste wonderful and are among the most popular recipes with green tomatoes that you should definitely remember. And here 3 great variants for this delicacy:
Basic ingredients:
- 500 grams of green tomatoes
- 240 ml white vinegar
- 240 ml of water
- 1 tablespoon of salt
Garlic:
- 1 The Dill-Samen
- 4 cloves of garlic
- 1 teaspoon black peppercorns
- 1 Lorbeerblatt
Spicy pickled tomatoes:
- 1 teaspoon of black peppercorns each, Szechuan peppercorns, brown mustard grains
- 1/2 TL Coriander seeds and red peppers each
Ginger-Curry:
- 50 grams of brown sugar
- 1 TL Currypulver
- 1/2 teaspoon of cumin and allspice each
- 20 grams of fresh ginger, cut into thin slices
Ingredients:
- Cut green tomatoes into large pieces and bring all the basic ingredients to a boil in a large pot.
- Cook for 1-2 minutes while stirring until the salt has dissolved.
- Take out the tomatoes and let the liquid boil for another 5 minutes.
- Fill the mason jar with the spice mixture of your choice and add the tomatoes.
- Pour the brew over it and tighten the glasses.
- And Voilà - your pickled green tomatoes are ready!
Gazpacho with immature tomatoes
Served cold, super refreshing and full of flavors-this Gazpacho soup is one of the best recipes with green tomatoes for us!
Ingredients for 6 portions:
- 1 kilogram of green tomatoes, chopped small
- 1 medium -sized cucumber, gutted and chopped small
- 1 green pepper, chopped small
- 1 medium -sized onion, chopped small
- 3 cloves of garlic
- 180 ml vegetable broth
- 30 ml olive oil
- 1 El Balsamico-Essig
- The juice of 1 lemon
- Some fresh mint, chopped small
- Salt and pepper
Preparation:
- Mix green tomatoes, cucumber, peppers, onions, garlic and herbs with the salt in a bowl and let it stand at room temperature for 30 minutes.
- Add the vegetable broth, olive oil, vinegar and lime juice and puree everything in portions with the blender or a blender.
- Garnish the Gazpacho with a little yogurt and enjoy it cold.
Green tomato salvation with avocado
Salsa in all conceivable variants is one of the most delicious dips and spreads ever. And this salsa made of green tomatoes and avocado is guaranteed to be the hit at your next party!
Ingredients for 4-6 portions:
- 600 grams of green tomatoes, halved
- 1 ripe avocado, roughly chopped
- 1 small red onion, chopped small
- 3 cloves of garlic, small chopped
- 1 teaspoon of ground cumin and paprika powder
- The juice of 1 lime or lemon
- Olive oil for drizzle
- Salt and pepper
Preparation:
- Preheat the oven to 180 degrees and lay out a baking sheet with baking paper.
- Place the tomatoes with the cut side up on the baking sheet and drizzle with olive oil.
- Roast for 30-35 minutes and let cool slightly.
- Chop the green tomatoes and mix with the remaining ingredients in a medium -sized bowl.
- Let it steep in the fridge for 1 hour and your salsa is made of green tomatoes.
