Green tomatoes are underripe tomatoes—firm and very sour, which makes them unpalatable when they’re raw. However, once cooked, they become moist, delectable, and can add a bright flavor to sauces and other dishes. Their firmness also helps them stand up well to baking. Of course, the most famous use of the fruit is in the southern dish of fried green tomatoes, wherein they’re coated in cornmeal, and then fried.
Try them this week with our Fried Green Tomato Po’ Boy with Roasted Sweet Potatoes recipe.