Type what you have

Ingredients

• ✓ green tomato
• tomatillo
• jalapeno pepper
• garlic
• avocado
• cilantro
• salt
• sour cream

Instructions

1. 1 Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly.
2. 2 Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl.
3. 3 Stir sour cream into the blended mixture until smooth.

By Jamison7117

Ingredients

• ✓ green tomato
• jalapeno pepper
• tomato
• onion
• lime juice
• salt
• pepper
• cilantro

Instructions

1. 1 Place tomatoes and jalapeños in a pot; cover with water. Bring to a boil; cook until tomatoes and jalapeños turn light green, about 15 minutes. Drain well.
2. 2 Transfer tomatoes and jalapeños to a blender; add onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

By OLESEA

Ingredients

• ✓ green tomato
• avocado
• tomatillo
• garlic
• jalapeno pepper
• cilantro
• sour cream
• salt

Instructions

1. 1 Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.
2. 2 Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.

By Ali_B

Ingredients

• ✓ green tomato
• yellow onion
• jalapeno pepper
• green bell pepper
• garlic
• olive oil
• cilantro
• lime juice
• salt
• cumin
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
2. 2 Place green tomatoes, onion, jalapeño peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
3. 3 Bake in the preheated oven until tomatoes and vegetables start to blacken and char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
4. 4 Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill in the refrigerator until serving.

By Tammy Lynn

Ingredients

• ✓ green tomato
• onion
• jalapeno pepper
• serrano pepper
• red bell pepper
• cilantro
• sugar
• garlic
• oregano
• cayenne pepper
• lime
• apple cider vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green tomatoes, onions, jalapeño peppers, serrano peppers, and red bell pepper in a large bowl.
3. 3 Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
4. 4 Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl.
5. 5 Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.
6. 6 Portion salsa into bags and store in the freezer or refrigerator.

By Tammy Huguenin

Ingredients

• ✓ green tomato
• green onion
• salad green
• olive oil
• cornmeal
• egg
• buttermilk
• shrimp
• parsley
• cayenne pepper
• black pepper
• paprika
• green onion
• onion
• lemon juice
• garlic
• horseradish
• worcestershire sauce
• ketchup
• olive oil
• mustard

Instructions

1. 1 In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
2. 2 In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
3. 3 Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
4. 4 To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

By Liz Horn Pršic

Ingredients

• ✓ green tomato
• white sugar
• raspberry flavored gelatin mix

Instructions

1. 1 Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water
2. 2 Combine tomatoes and sugar in a large saucepan; bring to a boil over medium heat. Cook and stir for about 10 minutes. Stir in gelatin until well combined. Reduce heat to low; simmer for 20 minutes.
3. 3 Pack jam into hot, sterilized jars and seal. Alternatively, pour into freezer containers and freeze.

By Jeanie Bean

Ingredients

• ✓ green tomato
• white sugar
• raspberry
• jalapeno pepper
• raspberry gelatin mix

Instructions

1. 1 Inspect 10 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine green tomatoes, sugar, raspberries, and jalapeños in a saucepan; cook and stir until sugar is dissolved and raspberries and tomatoes are broken down, about 15 minutes. Off heat, stir in gelatin until well blended.
3. 3 Fill blender halfway with tomato-raspberry mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Repeat with remaining tomato-raspberry mixture.
4. 4 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Lisa

Ingredients

• ✓ green tomato
• egg
• bread crumb
• garlic powder
• fennel seed
• mustard powder
• oil
• salt

Instructions

1. 1 Heat oil in a wide skillet over medium heat.
2. 2 Combine tomatoes and egg in a medium bowl; stir until tomatoes are thoroughly coated with egg.
3. 3 Mix together bread crumbs, garlic powder, fennel seeds, mustard powder, and salt in a small bowl. Sprinkle bread crumb mixture onto tomatoes and stir to coat. Pour tomatoes into the hot oil and cook, stirring frequently, until soft, about 15 minutes.

By Penelope M

Ingredients

• ✓ green tomato
• white sugar
• walnut
• canola oil
• egg
• vanilla extract
• salt
• all-purpose flour
• cinnamon
• baking soda
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.

By I'm nuts too

Ingredients

• ✓ green tomato
• cornmeal
• dill weed
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
2. 2 Mix cornmeal, dill, salt, and pepper in a small bowl. Dip tomato slices into mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
3. 3 Bake in the preheated oven until crisp and golden brown, about 45 minutes.

By neicie

Ingredients

• ✓ green tomato
• olive oil
• green bell pepper
• celery
• green onion
• apple cider vinegar

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add green tomatoes, bell pepper, celery, green onions, and apple cider vinegar; cook until crisp-tender, 5 to 10 minutes.

By Georgia

Ingredients

• ✓ green tomato
• cauliflower
• onion
• brown sugar
• white vinegar
• all-purpose flour
• turmeric
• mustard powder
• curry powder
• nutmeg
• clove
• ginger
• white vinegar

Instructions

1. 1 Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
2. 2 Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.

By Sian Kathryn Cross

Ingredients

• ✓ green tomato
• olive oil
• onion
• jalapeno pepper
• garlic
• tomatillo
• avocado
• water
• sour cream
• cilantro
• salt

Instructions

1. 1 Heat oil in a large saucepan over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened, 5 to 10 minutes. Add tomatoes, tomatillos, avocado, and water to onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are softened and liquid has evaporated, about 15 minutes. Remove saucepan from heat and cool slightly.
2. 2 Blend tomato mixture, sour cream, cilantro, and salt together in a food processor or blender, working in batches if necessary, until sauce is smooth.

By HotSpicy

Ingredients

• ✓ green tomato
• olive oil
• milk
• egg
• cornmeal
• all-purpose flour

Instructions

1. 1 Heat ¼ inch olive oil in a large skillet over medium heat.
2. 2 Whisk milk and egg together in a shallow bowl until well combined. Combine cornmeal and flour in a separate shallow bowl.
3. 3 Dip tomato slices in milk mixture, then dredge in cornmeal mixture to coat.
4. 4 Lower tomatoes carefully into the hot oil in batches. Fry until browned on both sides.

By JESS1199

Ingredients

• ✓ green tomato
• ginger
• white sugar
• lemon juice
• orange juice
• lemon zest
• orange zest
• salt

Instructions

1. 1 Combine tomatoes and ginger in the bowl of a food processor; pulse until blended, working in 3 to 4 batches.
2. 2 Place tomato mixture in a large Dutch oven. Stir in sugar, 2 tablespoons lemon juice, orange juice, lemon zest, orange zest, and salt until thoroughly combined. Bring to a boil over medium-high heat, stirring occasionally.
3. 3 Attach a candy thermometer to the side of the pan. Reduce heat to medium-low and cook, stirring occasionally, until mixture reaches a temperature of 215 degrees F to 220 degrees F (101 to 105 degrees C), 45 minutes to 1 hour.
4. 4 Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.

By Pam Lolley

Ingredients

• ✓ green tomato
• sugar
• salt
• black pepper
• milk
• egg
• all-purpose flour
• butter

Instructions

1. 1 Season each tomato slice with sugar, salt, and pepper.
2. 2 Beat milk and eggs together in a bowl. Pour flour into another bowl.
3. 3 Gently press each tomato slice into flour to coat; shake off excess flour. Dip tomato slices into egg mixture, then press again into flour. Place breaded tomato slices onto a plate while breading the rest; do not stack.
4. 4 Melt 1/2 cup butter in a large pan over medium heat. Place tomato slices in melted butter and cook until golden brown on one side, 5 to 7 minutes. Flip and cook on the other side until golden brown. Add more butter as need while frying.

By Brandi Rose

Ingredients

• ✓ green tomato
• tomatillo
• raisin
• onion
• brown sugar
• salt
• apple cider vinegar
• pickling spice
• chili powder
• crystallized ginger
• mustard seed
• canning jar
• lid
• ring

Instructions

1. 1 Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.

By Effie

Ingredients

• ✓ green tomato
• bacon grease
• cornmeal
• all-purpose flour
• black pepper
• milk
• egg

Instructions

1. 1 Heat bacon grease in a large skillet over medium heat.
2. 2 Whisk cornmeal, flour, and black pepper together in a shallow bowl until well combined. Whisk milk and egg together in a separate shallow bowl until evenly combined.
3. 3 Dip tomato slices into milk mixture, then press into cornmeal mixture until evenly coated.
4. 4 Cook in hot bacon grease until browned on each side, 3 to 4 minutes per side. Bacon grease burns easily, so adjust heat as needed.

By BONO1

Ingredients

• ✓ green tomato
• egg
• bread crumb
• spaghetti sauce
• mozzarella cheese
• parmesan cheese
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk eggs in a bowl until smooth. Place bread crumbs in a separate shallow dish.
3. 3 Dip tomato slices in egg, then press into bread crumbs to coat. Arrange coated tomato slices in a single layer on the prepared baking sheets.
4. 4 Bake in the preheated oven until golden, about 5 minutes per side.
5. 5 Add 3 cups spaghetti sauce to a 9x13-inch baking dish; top with 1 layer tomato slices, ½ mozzarella, and ¼ cup Parmesan. Repeat layering with remaining 3 cups spaghetti sauce, remaining tomatoes, remaining ½ mozzarella, and remaining ¼ cup Parmesan; sprinkle basil over top.
6. 6 Bake in the preheated oven until golden brown, about 35 minutes.

By bertholf

Ingredients

• ✓ green tomato
• all-purpose flour
• salt
• pepper
• saltine cracker
• egg
• butter

Instructions

1. 1 Stir flour, salt, and black pepper together in a shallow bowl until well combined. Place crushed crackers in a second shallow bowl. Beat eggs in a third bowl.
2. 2 Melt butter in a large skillet over medium heat.
3. 3 Dip each tomato slice in egg to coat, then dredge in flour mixture. Dip floured tomato slice back into egg, then press into crushed crackers until evenly coated.
4. 4 Cook tomato slices, in batches, in hot butter until golden brown on each side, 3 to 5 minutes per side. Add more butter to the skillet as needed. Serve hot.

By BettyZ

Ingredients

• ✓ green tomato
• egg
• milk
• all-purpose flour
• cornmeal
• bread crumb
• kosher salt
• black pepper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Slice tomatoes 1/2-inch thick. Discard the ends.
3. 3 Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in bread crumbs to completely coat.
4. 4 Heat oil in a large deep skillet to 375 degrees F (190 degrees C). Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side.
5. 5 Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes.
6. 6 Serve hot and enjoy!

By Diana Swenson-Siegel

Ingredients

• ✓ green tomato
• cider vinegar
• white sugar
• all-purpose flour
• cinnamon
• nutmeg
• salt
• clove
• pie pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tomatoes and vinegar in a large bowl.
3. 3 Mix sugar, flour, cinnamon, nutmeg, salt, and cloves together in a medium bowl. Sprinkle over tomatoes and toss to coat evenly.
4. 4 Press one pie pastry into a 9-inch pie pan. Pour tomato mixture into the pastry. Cut second pie pastry into strips and arrange in a crisscross lattice over the filling.
5. 5 Bake in the preheated oven until filling is bubbly and crust is brown, 30 to 35 minutes.

By Pam

Ingredients

• ✓ green tomato
• red bell pepper
• green bell pepper
• onion
• apple
• cucumber
• salt
• white vinegar
• allspice
• clove
• mustard
• salt
• cinnamon
• turmeric
• white sugar
• canning jar
• lid
• ring

Instructions

1. 1 Using a food grinder, grind together the green tomatoes, red peppers, green peppers, onions, apples, and cucumbers into a large food-safe container. Mix in 1 scant cup salt, and let stand overnight.
2. 2 The next day, drain off the excess liquid from the ground vegetable mixture.
3. 3 Bring the vinegar to a boil in a large kettle or stockpot. Place the allspice, cloves, mustard, 1 tablespoon of salt, cinnamon, and turmeric into a closely-woven cloth bag, and place the bag into the hot vinegar to boil for about 15 minutes. Remove the spice bag, and stir in the sugar until dissolved. Add the ground vegetable mixture, bring back to a boil, and simmer over medium-low heat, stirring frequently to prevent burning, until the relish is soft and slightly darkened in color, about 20 minutes.
4. 4 Sterilize pint canning jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
5. 5 Place a rack in the bottom of a large canning kettle, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
6. 6 Remove the jars from the kettle and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Kathy Keene

Ingredients

• ✓ green tomato
• egg
• cornmeal
• cooking oil
• butter
• sourdough bread
• tomato
• pepperjack cheese
• jalapeno pepper

Instructions

1. 1 Beat egg in a bowl; place cornmeal in a separate bowl. Dip green tomato slices into beaten egg, letting excess drip off. Press into cornmeal to coat both sides; shake off excess. Place coated green tomato slices, unstacked, onto a plate.
2. 2 Heat oil in a large skillet over medium heat until hot; add coated green tomato slices. Cook until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate to drain. Wipe out the skillet with a paper towel; place over medium heat.
3. 3 Spread butter onto one side of each bread slice. Place 2 bread slices into the skillet, butter-sides-down. Stack 3 slices fried green tomato, 3 slices red tomato, 1 slice pepper Jack cheese, and 1 tablespoon jalapeño slices onto each bread slice in the skillet. Top with remaining 2 bread slices, butter-sides-up. Cook until bottom is golden. Flip sandwiches; cook until golden brown on other side.

By JUMAHA

Ingredients

• ✓ green tomato
• bacon
• red onion
• garlic
• vegetable broth
• celery salt
• bay leaf
• black pepper

Instructions

1. 1 Place bacon in a stockpot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes.
2. 2 Add onion and garlic; cook and stir until onion is tender and bacon is crispy, about 5 to 7 minutes.
3. 3 Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.

By Ellie

Ingredients

• ✓ green tomato
• onion
• red bell pepper
• green bell pepper
• cheesecloth
• white sugar
• cider vinegar
• celery seed
• mustard seed
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Working in batches, coarsely grind tomatoes, onions, red bell peppers, and green bell peppers in a grinder or food processor. Line a large colander with cheesecloth and place in the sink or a large bowl. Pour in tomato mixture to drain for 1 hour.
3. 3 Combine drained tomato mixture, sugar, vinegar, celery seed, mustard seed, and salt in a large, non-aluminum stockpot over high heat; bring to a boil. Reduce heat to low and simmer, stirring frequently, for 5 minutes.
4. 4 Sterilize enough jars and lids to hold relish (twelve 1-pint jars or six 1-quart jars). Pack relish into the sterilized jars, ensuring no spaces or air pockets. Fill the jars to the top; screw on the lids.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. If necessary, pour in more boiling water until the tops of the jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
6. 6 Remove the jars from the pot and place them on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Relish can be stored in a cool dark place for up to a year.

By Linda McDaniel

Ingredients

• ✓ green tomato
• tomatillo
• olive oil
• mild chile pepper
• shallot
• cilantro
• white vinegar
• garlic powder
• salt

Instructions

1. 1 Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.

By JAGGER29

Ingredients

• ✓ green tomato
• all-purpose flour
• egg
• water
• cornmeal
• sea salt
• black pepper
• canola oil

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Place flour into a shallow bowl. Whisk eggs and water together in a second shallow bowl. Whisk cornmeal, salt, and pepper together in a third shallow bowl.
3. 3 Dip one tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, then shake off excess and place onto the prepared baking sheet. Repeat with remaining tomato slices, arranging them in a single layer on the baking sheet.
4. 4 Heat 1/4 inch canola oil in a large skillet over medium heat until shimmering. Working in batches, fry tomatoes in hot oil until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates.

By Ali

Ingredients

• ✓ green tomato
• cooking spray
• egg
• cornmeal
• self-rising flour
• panko bread crumb
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket of the air fryer with cooking spray.
2. 2 Pour egg in a shallow dish. Mix cornmeal, flour, panko, salt, and pepper in a second shallow dish. Dip each tomato slice in egg and then coat both sides in cornmeal mixture.
3. 3 Place tomato slices in a single layer in the prepared basket and lightly mist the tops with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Flip tomatoes and spray any dry spots with cooking spray. Cook 4 more minutes and transfer to a paper towel-lined plate. Repeat with remaining tomato slices.

By Soup Loving Nicole