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Kalyn's Kitchen

Friday Night Photos: More Green Zebra Tomato Love, with Recipes! (2010 Garden Update #12)

I don’t think there’s any doubt that Green Zebra Tomatoes are my favorite, and this post has Green Zebra Tomato Recipes for all the other gardeners who love them!

Green Zebra Tomatoes

I’m posting these Friday Night Photos early because today is moving day in the Denny household. It’s not me or one of my siblings who’s moving; rather today we are moving our elderly father into a new apartment at the assisted living center, after numerous problems with his previous apartment being a little too close to the elevator!

I’m going to help with that in a few hours, after this bucket of Green Zebra tomatoes from my garden gets transformed into a couple of salads for all the movers to nibble on as we work. I raved last year about my love for Green Zebra tomatoes, and this year I’m having an amazing harvest from my three Green Zebra plants. Green Zebras don’t really need more than a little salt to bring out their remarkable flavor, but here are a few other ways I’ve used them.

If you’re growing Green Zebras for the first time, here’s my attempt to show how they change colors as they ripen. The first tomato is too green, and the one at the end maybe a bit too ripe. I usually eat them when they’re showing just a little bit of yellow color.

One of my favorite ways to eat these tomatoes is to simply cut into chunks, drizzle with a bit of good olive oil, sprinkle with sea salt, and crumble over some chunks of goat cheese. (This is goat’s milk cheese that comes in a log, but you could also use my dad’s favorite Feta cheese.)

Last year I made this heirloom tomato salad to take to dinner at my friend Wanda’s house, and the Green Zebra tomatoes were great in this. (At the party, I dressed these tomatoes with basil vinaigrette and served them with lots more fresh basil cut in chiffonade strips sprinkled on top.)

This year I used some Green Zebra tomatoes in this Caprese Salad with Red and Green Tomatoees and Kiwifruit. If you don’t have kiwifruit, you could use slices of peach, melon, or apricots.

And my latest creation with Green Zebra tomatoes is these Green Goddess Tomato-Mozzarella Stacks, with Green Goddess Salad Dressing drizzled over the tomatoes and mozzarella.

Are you growing Green Zebra tomatoes? If so, please let us know in the comments how you’re using them.

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    36 Comments on “Friday Night Photos: More Green Zebra Tomato Love, with Recipes! (2010 Garden Update #12)”

  1. Monica, I haven't tried starting them from seed, luckily I find the plants at the garden center every year. Good luck, and glad you're enjoying the blog!

  2. I had green zebras from the San Francisco farmers market YEARS ago and still crave them. I finally got my hands on some seeds this winter and am going to HOPEFULLY grow some this summer. 🙂 Love the ideas for them. The pictures and recipes make my mouth water as I remember that great taste. I love your blog and recipes. Only thing that got me through starting South Beach type diet years ago. THANK YOU!

  3. Jessica there are various colors of zebra tomatoes. Did you start them from seeds? If not, I bet you got a red one that was mislabeled. Here's a picture of the red zebras. I wouldn't mind trying them myself, but I never see the plants for sale.

  4. I know this is an old post, but am hoping you'll get this anyway. I am growing GZs for the first time this year… and have a beautiful plant with heaps of healthy, pretty fruit – but they're all red! It looks like they may develop stripes if I leave them on longer (have harvested a few already, even though they're pretty firm, they're tasty!).
    Any ideas?

  5. Nic, this is an heirloom tomato, but I don't know if it's available out of the U.S. Definitely worth trying though if you ever come across it!

    Esther, I don't know if people are wary of them, but sometimes people don't think they're ripe when they actually are. Usually one taste is enough to convince them though.

  6. I was going to ask if they taste as good as they look but you've already answered that.

    I've never come across them before.

    Are people wary of eating them when they meet them for the first time?

    Esther Montgomery

  7. wow! they look amazing. Not growing them myself, never heard of this variety infact (but I'm over the water in the UK so that might explain it). I've just eaten breakfast but already you've got me thinking about lunch now with your gorgeous recipes!

  8. Nate, I love the idea of green gazpacho! I bet it's fantastic.

  9. Green Zebra tomatoes have awesome flavor.

    I wonder if you could use those Green Zebras to make a green gazpacho!

  10. Pam, not sure why it was hard to ask a question; there's a sidebar section for "How to Contact Kalyn" with my e-mail address, or asking in a comment will work too.

    I use white whole wheat flour almost exclusively for baking; it's a whole grain flour that's lighter in texture than regular whole wheat. You could also use a mixture of almond flour (or almond meal, which is a bit coarser grind) with the white whole wheat flour if you wanted the glycemic index to be even lower. I haven't used rolled oats like this mixed with flour, but it might also work. (I'm not a baking expert at all though, some people who are good at baking might have even better ideas than I do!)

    You can find things I've made using these flours by entering "white whole wheat flour" or "almond flour" into the search box in the upper right corner.

  11. Finally, I see you are well equiped for the newest rages in communication, however, for a person who justs wants to ask a question… it was hard to find a spot to do that.

    Question: I don't care about "gluten"… but I am looking for a flour… yes a flour… baking flour, that doesn't turn to sugar like white flour does in our bodies. I want to bake a dessert with fruit(i.e.: a cobbler), using the fruit to do MOST of the sweetening, but don't want the dough flour to turn to sugar thus reversing the low sugar content of the dessert. There are many flours; whole wheat flour is so heavy and course, it is not a good baking flour, plus it also turns to sugar but it doesn't do it as quickly bec. of the fiber content. So… do you know of a good alternative? I was thinking maybe rolled oats ground to a flour consistancey (bec. oats have a huge fiber content, and if I didn't remove the fiber even though ground, it might be usable… it doesn't seem to be so heavy and course. There are probably better thoughts on that so I am asking you. Your friend Lisa at LaMia Cucina told me to contact you bec. you are an expert on glycemic index issures.

  12. Wanda, isn't fresh basil just the best. Stop by and I'll give you some tomatoes.

  13. Thanks for your post, Kalyn. I just saw the photo of that beautiful and oh so tasty tomato salad that you brought over to my house. I have been savoring my basil plant, growing in a container on the back porch, all summer. It's so easy to just go out my kitchen door and snip off a few leaves for our supper.
    Wanda

  14. Isabella, the Green Zebra tomatoes are really producing too. Love them.

  15. Tempting! This is just tempting! I have two kinds of tomatoes in my garden and nothing looks better than this. Thanks for sharing this post. It inspired me to get another variety of tomato growing in my garden. And also I wanna try those recipes. LOL.

  16. love green zebras myself,
    great recipe roundup
    🙂