3,065 green tomato recipes

These cute mini tarts are made with sweet cocktail or cherry tomatoes, zucchini, ricotta and mozzarella cheeses, drizzled with garlic-infused extra-virgin olive oil. The most simple ingredients create these stunning mini tarts.

One of the most popular north Indian dishes, Matar Paneer is a staple in almost every household. A delicious curry dish made with cottage cheese, green peas and tomato puree based sauce, it is simple to make yet packs in a punch with the flavours. Best enjoyed with naan, chapatti or rice, it is the ultimate dish for the vegetarians looking to get their daily dose of protein while tickling their taste buds with something appetising and flavoursome.

Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.

If you want to add some spice to your meat loaf, try this recipe that will surely make you a fan.

A wide variety of fresh vegetables and quinoa are tossed with a salty and sweet miso orange dressing. Serve it as a refreshingly nutritious side dish or a vegetarian/vegan main course.

The coriander, sugar and bland cheese balance the tartness of green tomatoes in this recipe.

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.

Beef and tofu enchiladas with green chiles, cumin, and cilantro rolled in flour tortillas, smothered in salsa, and baked under melted cheddar. Protein-packed and family-sized.

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.

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.

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.

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.

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

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.