Grilled Green Tomatoes Recipe
This green tomato recipe comes to the rescue for an overflowing garden, from Trevy Thomas. 
Green tomatoes. Photo: Preben HansenSnatch green tomatoes from the vine before they turn red, and you can enjoy a uniquely summertime flavor that can’t be found in the middle of winter. This recipe is an excerpt from an excellent grilling cookbook, Born to Grill, which I recently reviewed. You can also try a Cornmeal Crusted Green Tomato recipe. Every time I’m tempted to complain about the vegetables overflowing on my countertop, I remember that this is exactly what I miss in cold weather. There is nothing quite like the flavors of sun-kissed veggies, especially when a husband is the one out there doing all the back-breaking work. Don’t despair. We have plenty of tomato recipes.
Grilled Green Tomatoes Recipe
Serves 4 to 6
Ingredients:
- 3 tablespoons butter, melted
- 1/4 teaspoon Tabasco sauce or other hot pepper sauce
- 6 medium green tomatoes, sliced 1/2 inch thick
- Salt and fresh-ground black pepper
Directions:
- Fire up the grill, bringing the temperature to medium (4 to 5 seconds with a hand test).
- Combine the melted butter and Tabasco sauce in a small bowl. Brush the mixture over both sides of the tomato slices and sprinkle them with salt and pepper.
- Grill the tomatoes uncovered over medium heat for 7 to 9 minutes, turning once, until tender and juicy. If grilling covered, cook the tomatoes for the same amount of time, turning once midway.
- Serve the tomatoes hot. The tomatoes are also as tasty a match as their ripe cousins with slices of fresh mozzarella.
From: Born to Grill, Cheryl & Bill Jamison
Trevy Thomas
Reader Comments (2)
Hi! Thanks for these....my garden (and cup?) overfloweth too so I'm glad to have more recipes for both the ripened and the green. Am working on drying an abundance of sweet and regular basil for wintertime use. If you have any tips for faster drying and long-term storage other than tying with string and hanging upside down in my closet, please pass along! And speaking of abundance...I mistakenly planted 6 habanero pepper plants instead of the regular green. Um, these plants are quite prolific which is why I'm on the look-out for yummy, tried and true, habanero recipes. (Of course, I am surely getting ahead of myself picturing many prettily decorated jars of hot pepper jelly under the Christmas tree!)
P.S. Like your new site! This was fun!
I'm glad I'm not the only one with too many veggies. I was thinking about preserving herbs too. Why toss the plant just to buy dry herbs over the winter? Sounds like a good idea for a new post. Meanwhile, I bet your closet smells good. Thanks for the comment. And if you make any of those suzy-homemaker jars of pepper jelly, please share the recipe with us (photos too. I want proof).
Trevy