Use unripe green tomatoes in this straightforward side dish that pairs well with grilled steak or fried chicken. Everyday Food, July/August 2010.
Grilled Green Tomatoes with a Rosemary Seasoning
Grilled Green Tomatoes 🔗
Grilled green tomatoes are juicy and delicious—perhaps even better than fried. Here, they’re served with a whipped goat cheese schmear and fresh basil.
- 4 medium green tomatoes (about 2 lb. total), sliced ½” thick
- 2 1/2 tsp. kosher salt, divided
- 3/4 tsp. freshly ground black pepper, divided
- 2 tbsp. extra-virgin olive oil, divided, plus more for grill and drizzling
- 4 oz. goat cheese, softened
- 2 tbsp. heavy cream
- Zest of 1 lemon (about 2 tsp.)
- 1/2 tsp. agave or honey
- 1/2 tsp. red pepper flakes, plus more for garnish
- 1/2 c. fresh basil leaves
- Flaky sea salt, optional
- Season tomatoes on both sides with 1 tsp. kosher salt and ½ tsp. black pepper. Drizzle with 1 tbsp. oil. Set aside.
- In a medium bowl, mix goat cheese, cream, lemon zest, agave, red pepper flakes, and remaining 1 tbsp. oil, 1 1/2 tsp. kosher salt, and 1/4 tsp. black pepper until well combined. Spread on a platter or plate.
- Preheat a gas grill to high; clean and oil grates. Grill tomatoes until well-charred but not overly soft, 2 to 3 minutes per side.
- Arrange tomatoes over goat cheese mixture. Drizzle with oil, then top with basil, sea salt, if using, and red pepper flakes.
Can you cook green tomatoes and eat them?
Green tomatoes can be used in 20 different recipes, including green tomato salsa, green tomato stew, green tomato grilling, green tomato roasting soup, green tomato relish, green tomato salad, and green tomato pickles.
Do green tomatoes need to be peeled?
Green tomatoes are safe to eat whether cooked or raw, but if you’re particularly sensitive to acidic foods, test them out first as a small percentage of people can experience gastrointestinal discomfort from green tomatoes.