3,007 green tomato recipes

Microwave Swiss steak with round steak braised in tomato soup, celery, onion, and green pepper. The 1970s comfort food classic, sped up to dinner-table fast.

Polynesian beef and peppers stir-fried with soy sauce, sherry, and fresh tomatoes. Thin-sliced steak in a savory-sweet glaze, ready in 30 minutes for a fast weeknight dinner.

Seafood lovers will adore this succulent dish where marlin steaks are cooked to perfection in a savory sauce.

Vegetarian eggplant casserole layered with crumbled veggie burgers in tomato sauce and cheddar cheese, baked until golden and bubbly. A meatless moussaka-style dish.

Crustless turkey and rice quiche with mozzarella, fresh tomato, basil, and green pepper. A lighter leftover turkey recipe with a rice base instead of pastry crust.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Cuban-style picadillo turkey stuffing with ground beef, rice, olives, raisins, capers, almonds, and dry sherry. A Latin twist on traditional holiday stuffing.

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

Chili primero with smoked bacon, cubed round steak, pickled cactus, jalapenos, and masa harina thickening. Long-simmered Tex-Mex chili packed with deep, layered Southwestern flavor.

Bright, tangy white chicken chili with tomatillos, jalapeno, green chilies, cannellini beans, and fresh cilantro. A lighter take on chili that comes together in just 20 minutes.

Greek orzo pasta salad with feta cheese, green olives, tomato, fresh dill and parsley in a lemon-olive oil dressing. Bright make-ahead Mediterranean side dish.

Hearty vegan vegetable soup simmered for hours with potatoes, cabbage, carrots, mushrooms, beans, and a triple-tomato base. A big-batch, fat-free soup packed with whole vegetables.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

Blender-smooth fresh salsa made with canned tomatoes, green chilies, and cilantro, ready in minutes with zero chopping and perfectly pourable consistency.

Quick Mexican-style fiesta rice with stewed tomatoes, green pepper, and onion simmered together with cooked rice for a simple, flavorful side dish.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.