green tomato recipes |

Here’s yet another something different to do with those extra green tomatoes from

Pineapple Green Tomato Stir-Fry

the garden. I’ve been hungry for a stir-fry and this one fit the bill. It includes pineapple, green tomatoes, cabbage, and other stir-fry veggies. It’s made WITHOUT soy sauce for those who need to stay soy-free. Yet, it’s as tasty as any stir-fry should be.

This is a real “convertible.” It can be used as a side dish served over cooked rice. Or, easily transform it into a hearty main dish by adding chicken, beef or pork. Or keep it vegetarian by adding cannellini beans, cashews and sesame seeds, as I did in the video below. Here’s the recipe. Enjoy! Judi

Pineapple Green Tomato Stir-Fry (soy free)
Makes about 6 Servings

1 to 2 Tbsp extra virgin olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1/2 cup shredded carrot
1/4 cup chopped bell pepper
2 cups chopped green cabbage
2 cups chopped green tomatoes (about 2 medium tomatoes)
1 (20 oz) can pineapple chunks, packed in juice
2 Tbsp red wine vinegar (or balsamic vinegar)
Salt to taste

Optional ingredients:
1 (15 oz) can cannellini beans, rinsed, drained
1/3 cup cashews
Sesame seeds

Drain pineapple, reserving liquid. Set aside.

Heat wok or a large skillet over medium heat. Add olive oil, chopped onion and garlic. Saute about 2 minutes, until the onion and garlic begin to get translucent.

Add carrot, bell pepper, cabbage, green tomatoes, (drained) pineapple chunks, vinegar and salt to taste. Stir to combine ingredients. Cover and allow to steam about 2 minutes, until vegetables start to get crisp-tender, or to your desired texture. Flavor may be adjusted if needed by adding more vinegar, pineapple juice, and/or salt.

If using this as a side dish, sprinkle with sesame seeds, if desired. Serve over cooked rice of choice.

If making this into a vegetarian main dish:
Stir in the rinsed and drained cannellini beans and cashews. Continue cooking only until the beans are heated through. Sprinkle with sesame seeds, if desired. Serve over cooked rice of choice.

Note: This stir-fry would also be delicious served with (especially) chicken, and also beef or pork.

Green Tomato Pasta Topping

Like many people right now, I have an abundance of green tomatoes on hand from my cleaned up tomato plants. Fried green tomatoes are always good. But, I was wanting something else for a change. I always love pasta dishes, so I got creative with those green goodies. I concocted the following recipe.

It’s amazingly simple and FAST to prepare. So fast, in fact, you could start the water for the pasta as you’re cutting up the tomatoes, onions and garlic for the topping. Everything should be done about the same time. It’s THAT quick!

If you’re wanting something different to do with those green tomatoes, give this a try and let me know how it works for you! Judi

EASY Green Tomato and Herb Pasta Topping
Makes 2 to 4 Servings

2 cups chopped green tomatoes
1/2 cup diced yellow onion
4 cloves garlic, minced
1-1/2 tsp dried basil leaves
2 Tbsp lemon juice
Salt to taste
1 to 1-1/2 Tbsp extra virgin olive oil
Cooked pasta of choice

Heat a skillet over medium heat. Add olive oil and allow it to heat up very briefly. Then add onion and garlic and allow them to saute for about 1 minute. Add tomatoes and remaining ingredients. Stir; place cover on skillet. Allow it to simmer 3 to 5 minutes, until tomatoes are at desired consistency. Serve immediately over cooked pasta.

Note: This topping would be excellent capped with grated Parmesan cheese.