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When it comes to cooking with green tomatoes, you can use them in a variety of ways. I like to use them in pies, side dishes, stir fry's, and pickled as a snack.

Cultivated tomatoes come in a variety of sizes, shapes, and colors. They are one of the most common garden fruits that you can find in the United States. They are rich in Vitamins A and C, high in fiber, and are cholesterol free. A common misconception believed by many people is that tomatoes are a vegetable. The truth is, they are a fruit.

When thinking about tomatoes, I do find that there is a definite taste difference among the varieties. The red varieties taste sweeter and the green ones taste a little more tart. I prefer using the green ones in cooked or baked recipe dishes.

Here are 3 of my favorite recipes.

Tempting Pie

3 c. green tomatoes, thinly sliced
3 tsp. flour
1 1/4 c. sugar
1 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp. nutmeg
1 tsp mild vinegar
2 unbaked pie shells

Scald tomatoes for 2 minutes, drain. Add remaining ingredients, stir until blended. Pour into unbaked pie shell. Add top crust. Bake at 350 degrees for 40 minutes until done.

Fried Tomato-Rings

4 green tomatoes, sliced into 1/4" thick rings
salt and pepper to taste
1 c. white cornmeal
1 c. all-purpose flour

Salt and pepper the rings. Coat both sides of your rings in flour and cornmeal mixture. Saute over medium heat in a frying pan until brown. Serve as an appetizer or side dish.

Escalloped Side Dish

3 1/2 c. cooked green tomatoes
1 sm. onion, chopped fine
1 1/4 c. dry bread crumbs
1/2 c. brown sugar
1 tsp. salt
1/8 tsp. pepper

Saute onion in butter; add bread crumbs and sugar, cooking slowly. Stir in tomatoes, and seasonings. Place mixture in buttered shallow pan and bake for 45 minutes at 350 degrees.