Who said that all good tomatoes had to be red? Green tomatoes, with their firm texture and tangy flavor, hold up better to certain preparations than regular tomatoes, especially deep-frying; in the South, Fried Green Tomatoes are an iconic and popular dish often served as a simple side, or as a meal all on its own with eggs, perhaps for brunch. As our video producer Ali Rosen, who hails from Charleston, S.C., says, "There are many ways to love a fried green tomato." Indeed!
This week, The Daily Meal editorial team also made a few creative departures with this underappreciated (at least outside the South, we think) ingredient that's a hallmark of late-summer cooking. Take, for example, the winning recipe this week from Tim McGeever, whose pairing of cantaloupe and green tomatoes may seem unusual, but actually makes a lot of sense when you carefully assemble your first bite. Mildly sweet cantaloupe balances out the tart zing from the green tomatoes, and a balsamic vinegar reduction flavors up the mozzarella nicely.
But don't just take our word for it; get out there and grab some green tomatoes before it's too late, and cook up some of these recipes yourself — one look at them, and you'll be green with envy.
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.