Green Tomatoes

Store stem-side down at room temperature to ripen slowly, or refrigerate to halt ripening. Place in a paper bag with a ripe banana to speed ripening if desired.

Choose firm, unblemished green tomatoes; avoid any with soft spots.

For frying, slice thickly (¼ inch) and coat in cornmeal or flour for crispness.

Fried green tomatoes taste best served warm with a tangy dipping sauce.

To ripen naturally, store in a warm spot away from direct sunlight.

The flavor is more tart than ripe tomatoes—adjust seasoning in recipes accordingly.

Cornmeal

Buttermilk

Hot sauce

Pickled peppers

Fresh basil

Garlic

Onions

Using overripe or pale green tomatoes; pick bright green ones for best flavor and texture.

Frying without patting dry first, which can cause splattering and soggy results.

Assuming they taste the same as red tomatoes—they're tangier and firmer, so use recipes designed for them.