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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A Southern classic with a twist! Crispy, cornmeal-crusted green tomatoes replace the traditional red, adding a tangy crunch to the beloved bacon, lettuce, and tomato sandwich. Perfect for a hearty lunch.
A delicious twist on the New Orleans classic! Crispy fried shrimp and tangy fried green tomatoes are piled high on a fluffy French baguette and slathered with a zesty homemade remoulade sauce. A true taste of the South, ready in under an hour.
Crispy, cornmeal-crusted green tomatoes meet smoky bacon, crisp lettuce, and a zesty remoulade sauce, all tucked between toasted sourdough. A Southern classic that redefines the BLT.
At room temperature, they last 1-2 weeks as they ripen. In the fridge, they can stay firm for up to 3 weeks.
Yes, it is best to slice them first. You can freeze them raw on a tray then transfer to a bag, or blanch them for better texture retention.
Tomatillos are the best substitute due to their similar tartness and firm texture. Firm, under-ripe red tomatoes with a splash of lemon juice also work.
They contain small amounts of solanine and tomatine, but they are perfectly safe to eat in normal culinary quantities.
Look for tomatoes that are heavy for their size, very firm to the touch, and have a smooth, glossy skin without soft spots.
Popular dishes include Southern Fried Green Tomatoes, green tomato chutney, pickles, and Indian-style green tomato curry (Hara Tamatar Sabzi).
No, they are much more acidic, tart, and crunchy compared to the sweet and soft profile of a ripe red tomato.
Rinse them under cold running water and pat dry. Remove the stem and the small core at the top before slicing.
Yes, they are very low in calories (about 23 per 100g) and high in water, making them a filling, low-energy-density food.
green tomatoes is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 1.2 grams of protein, it's a nutritious addition to many dishes.
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