3,007 green tomato recipes

Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.

Hearty lentil soup with frankfurters, bacon, leeks, and carrots thickened with a browned flour roux and a splash of vinegar. A German-style one-pot meal ready in 90 minutes.

Linsensuppe mit Frankfurter, a hearty German lentil soup with bacon, leek, and sliced frankfurters thickened with a browned flour roux and finished with a splash of vinegar.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Old-fashioned Pennsylvania Dutch chow chow relish packed with green tomatoes, string beans, lima beans, corn, cauliflower, and peppers in a tangy mustard-vinegar brine. A Southern pantry staple for canning season.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

Chocolate cake made with pureed green tomatoes, brown sugar, cinnamon, and orange zest, finished with a glossy dark chocolate glaze. Unexpected end-of-garden dessert.

Fiesta quiche with green chiles, tomatoes, onion, cheddar, and Monterey Jack in a rich egg-cream custard spiked with cayenne and nutmeg. A Southwestern spin on the French classic.

A lighter green chili loaded with beans, green peppers, jalapenos, green chiles, and cumin in chicken broth. No tomatoes, all heat, ready in 30 minutes flat.

Pork tenderloin marinated overnight in bourbon, soy sauce, Worcestershire, honey, and Dijon mustard with tomatoes and green chiles. Broiled and sauced.

Pasta with tomato, chard, and sunflower seed sauce where ground toasted sunflower seeds thicken a fresh tomato-basil sauce. A vegan, nut-free pasta with hidden protein and earthy greens.

Rotel spaghetti sauce: classic Italian-style red sauce with a kick from canned Rotel tomatoes and green chilies. Onion, garlic, basil and oregano in olive oil, finished with a splash of white wine.

Vegan chili non carne with kidney beans, zucchini, carrots, tomatoes, and warm chili-cumin spices. High fibre, plant-based, freezer-friendly chili that feeds a crowd.

Pork chop lima casserole: seared pork chops layered with lima beans, green peppers, and a ketchup-tomato pan sauce. Old-school one-dish dinner for four.

Guacamole-stuffed tomato cups with avocado, green chiles, onion, and lemon juice, topped with crumbled bacon on a bed of lettuce. A fresh Mexican-inspired appetizer salad.

Ro-Tel macaroni and cheese baked with a homemade cheddar roux sauce and diced tomatoes with green chiles. A spicy, creamy twist on classic baked mac and cheese.