3 ways to use the green tomatoes from the garden
The tomato growing season officially ends at the first frost. With an abundance of green tomatoes still on the vine, what is a gardener to do? Pick them, of course! Green tomatoes don’t need to be tossed- they can be used in a variety of ways. To salvage the last goodness from your garden, ripen the tomatoes in a paper bag or enjoy them fried or pickled.
To ripen green tomatoes, simply put a few in a paper bag with an apple. Apples produce ethylene, a natural plant hormone that initiates the process of ripening. Within 5-7 days, the tomatoes will be ready to eat.
Fried green tomatoes are simple to make and delicious. To begin, slice the green tomatoes to your desired thickness. Dredge them in a bowl of beaten eggs or egg substitute followed by a bowl of breadcrumbs and cornmeal mixed with a dash of salt, pepper and cayenne powder. Cook the coated tomatoes in a hot pan with vegetable oil for minutes on each side. Optionally, serve with a side of hot sauce to give it a kick.
Pickled tomatoes are another easy way to enjoy these often discarded veggies. You can pickle tomatoes the same way you’d pickle cucumbers or other vegetables. Learn basic fermentation/pickling techniques here .