The tomatoes are growing like crazy right now. They are nowhere near becoming red, but this wont stop us from enjoying them, while they are green! Instead of wishing they were ripe, I like to get out there and just pick a few for cooking up as is.
I remember one year, we were living in Montana, and winter can come pretty much any time of year. It was July, so only some of the tomatoes had a blush of red on them. After dinner, I heard on the weather that we were going to have a snow event (code for Go Dig Out The Shovel). I ran out to the garden to save my precious tomatoes! After hauling in box after box of hard, green fruit, I started playing around with recipes to make the green tomatoes less of a hassle and more of an intended guest to the table.
We learned to love the slightly sour taste and definite bite, a green tomato has. Lucky for us, they hold up really well to some manipulating, making them perfect for stir fry as well as crispy coating and Marinara.
Here are a two ways you can eat green tomatoes. Both are easy enough to make, and both use up copious amounts of green tomatoes, in case your garden doesn’t produce enough of the reds. Enjoy!
Fried Green Tomatoes in Marinara
In our house, we call this Green Tomato Parmesan. It's just more self explanatory that way. A wonderful way to ue a bunch of green tomatoes when one of your children falls onto a tomato plant and breaks it off at the base. I am just saying.
Stir Fried Green Tomatoes and Peppers
Another go-to dish to have when you don't know what in the world to make for dinner. Stir fry is always tasty, and this one is made more flavorful by adding those fresh, green tomatoes.
Image Sources:
