What to cook with green tomatoes? TOP 5 original delicious recipes with photos. Features and secrets of cooking. Video recipes.
Green tomato dishes are all kinds of original appetizers and salads, both in taste and appearance. One of their qualities is a pronounced tomato taste and smell, and sourness that is not inherent in ripe tomatoes, which is very appetizing. Therefore, it is good to serve green tomato snacks before the main hot course. Green tomato recipes are not numerous, but they are simple to prepare and original. If you have never cooked anything from them, then the proposed recipes will tell you how to make delicious dishes with green tomatoes for every day and for the winter.
Green tomato dishes - the subtleties and secrets of cooking
- Choose the right fruit. Green tomatoes should be the same size with a clean skin that shouldn't have any dents. Tomatoes must be firm enough.
- Do not buy small unripe fruits, they have a high level of corned beef, which can be completely eliminated only by soaking vegetables in salt water for several hours.
- Green tomatoes go well with other vegetables. For example, cabbage, bell peppers, eggplant, carrots, garlic, pumpkin. Thus, it is possible to invent unusual assorted dishes.
- For canning, choose tomatoes of the same size to equalize the blanching time.
- Before pickling green tomatoes, they should be chopped with a toothpick in the area of the stalk so that they are better saturated with brine. Stuff tomatoes with herbs or spices for a variety of appetizer flavors.
- To extend the shelf life of an open preservation jar, add a sprig of bird cherry to the container.
See also TOP 6 recipes for pickled green tomatoes.
Korean green tomatoes
Green tomatoes marinated in Korean is a very tasty and easy to prepare snack from available ingredients. Green tomatoes remain lightly crispy and take on a seductive aroma. The dish is incredibly juicy, appetizing, spicy, with piquant peppercorns and sweet and sour notes.
- Caloric content per 100 g - 110 kcal.
- Servings - 8
- Cooking time - 30 minutes
Ingredients:
- Green tomatoes - 1 kg
- Bulb onions - 1 pc.
- Garlic - 8 cloves
- Vegetable oil - 8 tablespoons
- Hot pepper - 1 pc.
- Parsley - a bunch
- Coriander seeds - 0.5 tsp
- Vinegar - 2 tablespoons
- Carrots - 250 g
- Salt - 1 tablespoon
- Ground coriander - 2 tsp
- Sugar - 2 tablespoons
Cooking green tomatoes in Korean:
- Peel the carrots, wash and grate with thin strips on a special grater for Korean carrots. Place the carrots in a bowl, add salt, sugar and remember with your hands to let the juice drain and soften.
- Peel and wash the garlic with onions. Finely chop the garlic, chop the onion into half rings. Send vegetables to carrots.
- Wash green tomatoes, dry, cut into thin slices of 0.5 mm and add to vegetables.
- Add the remaining ground coriander to the food and mix well.
- Heat vegetable oil for dressing over medium heat. Add hot peppers, cut into rings, and fry for a few minutes until golden. Add coriander seeds and saute until aromatic. Then add finely chopped parsley, pour in the vinegar and mix thoroughly.
- Season vegetables with the resulting marinade, mix and set light oppression. Send the Korean-style green tomatoes to the refrigerator for 10-12 hours.
Fried green tomatoes
In this recipe, it is important not to overcook the tomatoes, and handle them carefully. Then the fruits will retain their firm and crunchy structure, and the taste of the dish will turn out to be amazing.
Ingredients:
- Green tomatoes - 2 pcs.
- Eggs - 1 pc.
- Flour - 1 tablespoon
- Breadcrumbs - 1 tablespoon
- Hard cheese - 2 tablespoons shavings
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
Cooking Roasted Green Tomatoes:
- Wash green tomatoes, dry with a towel and cut into 1 cm thick rings.
- Combine flour with eggs, salt and black pepper. Mix well.
- In another container, stir the grated cheese and bread crumbs.
- Blot the tomatoes with a paper towel, dip in the dough and roll in breadcrumbs. Then send them to a skillet with vegetable oil.
- Fry the tomatoes on both sides until golden brown and place them on a paper towel to remove any excess fat.
- Sprinkle the prepared fried green tomatoes with the remaining grated cheese and serve.
Salted green tomatoes for the winter
Salted green tomatoes for the winter are a snack for true connoisseurs of pickles. This is a delicious and unusual cold appetizer that goes well with almost any dish. The recipe will be appreciated by lovers of spirits.
Ingredients:
- Water - 500 ml
- Sugar - 20 g
- Salt - 20 g
- Green tomatoes - 500-600g
- Fresh dill - 1/2 large bunch
- Cherry or black currant leaves - 2 pcs.
- Horseradish - 5 cm
Cooking salted green tomatoes for the winter:
- Wash horseradish and, without peeling, cut into rings.
- Wash the dill and chop it not very finely.
- Put cherry or currant leaves, horseradish and dill in a washed and sterilized jar.
- Alternating on top, lay tomatoes and dill in layers.
- Pour water into jars to measure out the required amount of liquid, and drain it into a saucepan.
- Add salt and sugar to the water and bring to a boil.
- Pour green tomatoes with hot brine and immediately seal the jars with lids.
- Turn them over, placing them on the lids, wrap them up with a warm blanket and leave until they cool completely.
- Store cooled jars of salted green tomatoes in a cool place.
Stuffed Green Tomatoes
The Stuffed Green Tomato recipe is quick, original and delicious. This excellent cold appetizer will surprise your home and will delight your guests. It goes well with vodka, meat dishes, potatoes …
Ingredients:
- Green tomatoes - 4 kg
- Dill - 1 bunch
- Garlic - 1, 5 heads
- Red hot pepper - 1 pc.
- Hot green pepper - 1 pc.
- Bay leaf - 5 pcs.
- Water - 4 l
- Salt - 300 g
Cooking Stuffed Green Tomatoes:
- For brine, add salt to the water, stir and boil.
- Wash the dill, chop and add to the brine. Then add bay leaves and cook for 5 minutes. Cool the brine to room temperature.
- Wash the tomatoes and cut out the place where the stalk is attached. Cut it crosswise, not completely, so that the fruits keep their shape and do not fall apart.
- Peel the garlic and cut into thin slices, which are inserted into the slices of the tomatoes.
- Wash hot peppers, cut into rings along with the seeds. And also insert into the slices of the tomatoes.
- Place the stuffed tomatoes in an enamel container and fill them with brine.
- Place the weight on top and leave the tomatoes for 1-2 days at room temperature, then transfer them to a cool place for a week.
- Store stuffed green tomatoes in a cool place.
Green tomato jam
This gift of the garden is great for cold snacks and preparations for future use. But culinary experiments allow you to cook the most non-trivial dishes. Extraordinary jam originally from Italy from green tomatoes, onion and garlic has a peculiar taste and a special zest.
Ingredients:
- Green tomatoes - 1 kg
- Sugar - 500 g
- Onions - 1 pc.
- Garlic - 2 cloves
- Dried thyme - 0.3 tsp
- Dried basil - 0.3 tsp
- Dried rosemary - 0.3 tsp
- Olive oil - 3 tablespoons
- Sugar - 0.5 kg
Making green tomato jam:
- Wash the tomatoes, dry them, cut them in half and spoon out all the seeds.
- Cut the tomatoes into small cubes, cover with sugar and leave until juiced.
- Finely chop the peeled garlic and onions and fry in a frying pan in olive oil until transparent. Season foods with dried herbs, but if fresh, use them.
- Combine tomatoes with onions and garlic, boil and simmer until thickened.
- Transfer the hot green tomato jam to clean jars, seal with lids, cool under a blanket, and store at room temperature.
Video recipes:
Caviar from green tomatoes
A quick green tomato appetizer
