Green tomatoes are not just unripe red fruit. They are lemony tart and slightly crunchy, and when it comes to grilling they are the tomato of choice. Unlike ripe red tomatoes, which have a tendency to collapse on the grill, green tomatoes brown and crisp on the edges as their interior softens and swells with juice. In this recipe they are coated with a spicy rub and topped with a creamy dressing. If you don’t have a garden, your biggest challenge could be finding green tomatoes to grill. They are most plentiful at the beginning and end of tomato season (summer), and are more common at farmers’ markets than supermarkets. Most farmers are happy to find customers for un-ripened tomatoes.

10 minutes (plus 5 minutes for rub)
Grill: 6 minutes.

– Grill screen
– Long-handled spatula.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

3 to 4 large green tomatoes (6 to 8 ounces each)
1 tablespoon canola oil
1 teaspoon Cajun Blackening Rub
½ teaspoon kosher salt
¼ cup sour cream
¼ cup mayonnaise
¼ cup mild hot pepper sauce such as Durkee Red Hot sauce
Oil for coating grill screen.

1. Heat the grill as directed. Put the grill screen on the grill to heat up.
2. Cut the tomatoes into ½-inch-thick slices. Coat the slices with the canola oil and sprinkle with the Cajun rub and salt; set aside.
3. Mix the sour cream, mayonnaise, and hot sauce in a bowl until blended; set aside.
4. Coat the grill screen with oil. Put the tomato slices on the grill screen and cook, uncovered, until browned, about 6 minutes, turning halfway through.
5. Serve the grilled tomato slices topped with dollops of the dressing.


This entry was posted on Friday, May 25th, 2012 at 5:41 am and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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