Green tomatoes in CI Kitchen with Lisa Lewey-Shields


It is getting to be the end of our gardening season and we always have lots of green tomatoes left over……. Need ideas of what to do with them?  Guest chef, Lisa Lewey-Shields has you covered!

Remoulade Sauce

RECIPE BY Oxmoor House


2 cups mayonnaise

2 hard-cooked eggs, finely chopped

2 cloves garlic, crushed

1 tablespoon drained capers

1 tablespoon minced fresh parsley

1/2 teaspoon dry mustard

1/2 teaspoon dried tarragon leaves

1/2 teaspoon anchovy paste

How to Make It

Combine all ingredients in a mixing bowl; stir well.

Cover and refrigerate at least 3 hours.

Serve sauce cold with poached fish or with chilled boiled shrimp.


Recipe: Southern Living


1 large egg, lightly beaten

1/2 cup buttermilk

1/2 cup all-purpose flour, divided

1/2 cup cornmeal

1 teaspoon salt

1/2 teaspoon pepper

3 medium-size green tomatoes, cut into 1/3-inch slices

Vegetable oil

Salt to taste


Combine egg and buttermilk; set aside.

Combine all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Sweet Green Tomato Cornmeal Muffins

RECIPE BY Southern Living

Serve with fresh basil butter: Stir together 1/2 cup softened butter and 2 Tbsp. finely chopped fresh basil.


2 cups seeded, diced green tomatoes (about 3/4 lb.)

1/2 cup sugar, divided

1/2 cup butter, melted and divided

2 cups self-rising white cornmeal mix

2 teaspoons lemon zest

5 large eggs

1 (16-oz.) container sour cream

Vegetable cooking spray

How to Make It

Preheat oven to 450°. Sauté tomatoes and 2 Tbsp. sugar in 2 Tbsp. melted butter in a large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin to caramelize and turn light brown.

Stir together cornmeal mix, lemon zest, and remaining 6 Tbsp. sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and remaining 6 Tbsp. butter; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in tomatoes.

Generously coat small (1/4 cup) brioche molds or muffin pans with vegetable cooking spray; spoon batter into molds, filling two-thirds full. Bake at 450° for 15 to 17 minutes or until wooden pick inserted in center comes out clean.

Fried Green Tomato Po’boys

RECIPE BY Southern Living


2 cups self-rising flour

3 tablespoons Cajun seasoning

2 cups canola oil

3 large green tomatoes ,cut into 1/4-inch-thick slices

1 cup buttermilk

9 slices bacon

3 center split deli rolls

6 tablespoons mayonnaise

1 ripe avocado, sliced

1 1/2 cups shredded iceberg lettuce

Hot sauce (optional)

How to Make It

Combine flour and Cajun seasoning in a shallow dish.

Heat oil in a large nonstick skillet over medium-high heat to 360°. Dip tomato slices in buttermilk, and dredge in flour mixture. Fry tomatoes, in batches, 2 minutes on each side or until golden. Drain on a wire rack over paper towels; set aside.

Heat bacon according to package directions; keep warm.

Split rolls, and arrange, split sides up, on a baking sheet. Broil 5 inches from heat 2 minutes or until lightly toasted; remove from oven.

Spread cut sides of rolls with mayonnaise; place fried green tomatoes on bottom roll halves. Top evenly with bacon, avocado, and lettuce; sprinkle with hot sauce, if desired. Top with remaining roll halves, and serve immediately.

Green-Tomato Salsa


1 pound green tomatoes or tomatillos, chopped

2 tablespoons grated onion

1 jalapeño chili, seeded and minced

1/2 cup chopped cilantro

2 tablespoons lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

2 large avocados, pitted, peeled and cut into chunks

How to Make It

Combine tomatoes, onion, chili, cilantro, lime juice, salt and pepper in a large bowl.

Add avocado to bowl and toss ingredients together.

Season with additional salt and pepper.

Cover and refrigerate for at least 30 minutes before serving.

Serve with tortilla chips, if desired.

Recipe for Chow Chow I can be found HERE.

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