3,007 green tomato recipes

Microwave Swiss steak with round steak braised in tomato soup, celery, onion, and green pepper. The 1970s comfort food classic, sped up to dinner-table fast.

Polynesian beef and peppers stir-fried with soy sauce, sherry, and fresh tomatoes. Thin-sliced steak in a savory-sweet glaze, ready in 30 minutes for a fast weeknight dinner.

Seafood lovers will adore this succulent dish where marlin steaks are cooked to perfection in a savory sauce.

Vegetarian eggplant casserole layered with crumbled veggie burgers in tomato sauce and cheddar cheese, baked until golden and bubbly. A meatless moussaka-style dish.

Crustless turkey and rice quiche with mozzarella, fresh tomato, basil, and green pepper. A lighter leftover turkey recipe with a rice base instead of pastry crust.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Cuban-style picadillo turkey stuffing with ground beef, rice, olives, raisins, capers, almonds, and dry sherry. A Latin twist on traditional holiday stuffing.

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

Chili primero with smoked bacon, cubed round steak, pickled cactus, jalapenos, and masa harina thickening. Long-simmered Tex-Mex chili packed with deep, layered Southwestern flavor.

Bright, tangy white chicken chili with tomatillos, jalapeno, green chilies, cannellini beans, and fresh cilantro. A lighter take on chili that comes together in just 20 minutes.

Greek orzo pasta salad with feta cheese, green olives, tomato, fresh dill and parsley in a lemon-olive oil dressing. Bright make-ahead Mediterranean side dish.

Hearty vegan vegetable soup simmered for hours with potatoes, cabbage, carrots, mushrooms, beans, and a triple-tomato base. A big-batch, fat-free soup packed with whole vegetables.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

Blender-smooth fresh salsa made with canned tomatoes, green chilies, and cilantro, ready in minutes with zero chopping and perfectly pourable consistency.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

Quick Mexican-style fiesta rice with stewed tomatoes, green pepper, and onion simmered together with cooked rice for a simple, flavorful side dish.