Dishes with green tomatoes - 24 cooking recipes

Most often, olive tomatoes are fried in batter. Traditional green tomato recipes involve breading the slices in cornmeal. But nothing prevents you from rolling the sliced ​​​​circles or quarters in breadcrumbs, semolina, wheat flour, or preparing another mixture to taste. Ideally, pour olive oil into the pan. The skin is not removed for frying. Despite the “substandard” name, this vegetable also reaches ripeness. Housewives usually prefer semi-ripe fruits for pickles and canning for the winter. But for a fresh salad or ratatouille, you need a fully ripened product. How to determine the readiness of the pulp? - The surface is quite soft to the touch. - The sides have a slightly yellowish tint, closer to bronze. - But the best method of checking is to try it. The taste should be sweetish, with a slight sourness and, most importantly, not bitter. An important nuance: green tomatoes are not tomatoes, so these malachite berries will not make a dressing for borscht, spaghetti sauce or homemade ketchup.