Green Tomatoes

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There are two types of green tomatoes: those that are green when fully ripe (usually heirloom varieties), and unripe tomatoes. Tomatoes that are green when ripe often have vertical stripes or other variations in the coloring, will feel soft when pressed, and will taste much like a red tomato, possibly slightly sweet or spicy depending on the variety. Unripe tomatoes will be pale green all over, feel nearly solid and will have a more acidic or tart flavor. Nearly-ripe green tomatoes (ones that feel soft) may be ripened in a paper bag on the counter top.

Don’t get upset if you get a cool summer and end up with a lot of unripe tomatoes left on the vine in October or even November. Here are 25 delicious-looking recipes to use up those green tomatoes.

Fun Fact: Fried green tomatoes isn’t just a movie title—they really are eaten in the Southern U.S., and they’re quite tasty, too.

Nutrition: Green ripe tomatoes are a very good source of vitamins A and C and potassium. They also contain iron, calcium, dietary fiber, magnesium, and other minerals. Unripe tomatoes will not be as nutrient dense since they are not fully ripe. For those with sensitivities to acidic foods, green tomatoes (unripe) can be more acidic than ripe tomatoes.