Green Tomatoes
By:
Jennifer Anderson
Why on earth would you want to eat green tomatoes? Maybe because it's the beginning of the season and the tomatoes are beginning to plump up enticingly, and even though they're not quite ripe yet and you're getting anxious to sink your teeth into them. Then again, maybe it's later in the season and the sun is no longer shining enough to coax those lingering tomatoes to full ripeness before the first frost kills them. Then again, maybe you just want to cook up some green tomatoes because they're tasty!
Green tomatoes have a firm texture with a pleasantly acidic bite and just a whisper of tomato flavor. They can be used in all sorts of dishes, from relishes to pies, and of course, fried green tomatoes! Give some of these recipes a try.
The Perfect Shade of Green
Not all green tomatoes are alike. When those shiny emerald orbs first begin to appear on the vines, they're not yet edible. The best-tasting green tomatoes are those that have reached full maturity - that is, the jellylike substance around the seeds has fully formed - and have just the faintest hint of a red blush about their flesh. Once picked, these mature green tomatoes can keep for weeks, slowly edging towards redness. If you do want to store them long-term, arrange them in a single layer in a cool (but not cold!) place and check them frequently: one bad tomato CAN spoil the whole barrel-full!
Frying Basics
Fried green tomatoes have earned a permanent place in the beloved culinary traditions of the South. With the approach of tomato season everyone begins to salivate for that first platter of rich and crispy golden-brown discs. There are more methods for making fried green tomatoes than you can shake a skillet at, despite all the seasoned cooks who will tell you their way is the only way. The tomatoes will hold up best if you slice them horizontally, no less than 1/4 inch thick. Before proceeding, some people like to sprinkle a tiny pinch of sugar on each slice to chase away any bitterness that might be lingering in the green tomatoes. For some, the traditional way to fry their tomatoes is simply to dredge them in seasoned flour before tossing into the hot oil. Others prefer to make a thicker breading by coating the slices lightly in flour, then dipping in beaten egg, followed by a good dousing in breadcrumbs, cornmeal or cracker crumbs. If you want to give them a real down-home flavor, at least part of the hot oil you fry them in should be bacon grease. Regardless of what kind of fat you use, though, it should be good and hot (375 degrees F/190 degrees C) for golden-brown and crispy results. For a fun study in contrasts, try serving fried green tomatoes with a salsa of ripe red tomatoes. Round out the garden-fresh flavor of salsa with some fresh sweet corn, red onions, basil and maybe a hot chile pepper or two. Don't forget the iced tea!
Sweet Green Tomatoes
You'll be amazed at the chameleon-like quality of green tomatoes in desserts. With a little creative seasoning, green tomato pie tastes just like apple pie, and green tomato cake is just a moist and delicious spice cake with a secret. Green tomatoes have also been known to show up in jars of homemade preserves. When you add some sugar the flavor of green tomatoes becomes quite neutral and when mixed with other fruit, they become a wonderful way to stretch out that batch of jam or mincemeat.
Green Tomato Miscellany
At the beginning of tomato season in Italy, green and barely-pink tomatoes start showing up in salads. Chop up a few greenies and toss them into your usual dinner salad tonight! The firm texture of these tomatoes makes them great for grilling, too. Perk up your grilled meats by sizzling up some tart green tomato slices right alongside them. They also make a mighty tasty side dish when you bake them until they're soft, seasoned with a little butter, chopped herbs and salt. Also try them in salsas, soups, and vegetable sautés. Once you taste green tomatoes for the first time, you're sure to dream up lots of fun new uses for them!
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