Firm green tomatoes develop dark, seared surfaces in a hot pan while staying juicy and bright with a tangy freshness inside. Lemon, salty feta, fresh coriander and toasted pumpkin seeds make this a colorful side dish with both soft and crunchy textures.
Green tomatoes aren’t always simply unripe red tomatoes: some varieties stay green even when ripe. For this dish, firm tomatoes that hold their shape and have a fresh, mildly tart flavor work best. Green tomatoes aren’t routinely available everywhere in the Netherlands; ask at a greengrocer or look for them when tomatoes are plentiful in late summer. Choose tomatoes that feel heavy and have no soft spots.
The pan needs to be very hot before the tomatoes go in. That way, the cut surfaces darken quickly, while the outside doesn’t cook long enough to collapse completely. A wide frying pan helps: tomatoes packed close together release moisture and steam rather than char. If needed, cook them in two batches, and don’t keep turning them. A little color and a firm shape are exactly what you want here.
Lemon and a small amount of honey balance the tomatoes’ pronounced freshness. The honey shouldn’t taste sweet up front; it simply rounds off the sharper edges. Use a mild olive oil so its fruity aroma doesn’t overpower the dish. Feta adds saltiness and creaminess. If it’s unavailable, another crumbly, salty white cheese can be drained and used instead, though it will change the flavor.
Coriander adds a fresh, green note that goes well with the lemon. If you don’t like coriander, you can use flat-leaf parsley; it makes the dish milder but still pairs well with the cheese. Pumpkin seeds add a satisfying crunch and toast quickly in a dry pan. Sesame seeds can be used as an alternative, but use a smaller amount because their flavor is more intense.
Serve the tomatoes straight away as a side with grilled vegetables, fish or chicken, or with bread to soak up the lemony juices and oil. They’re also delicious alongside a simple grain salad. It’s best to make this just before serving: once cooled, the tomatoes soften and the seeds lose some of their crunch. Cover and refrigerate leftovers, and eat them within two days; warm them gently in a pan or serve them cold.
Wash the tomatoes and dry them well. Halve them through the stem. In a small bowl, stir together 1 tbsp olive oil, the lemon juice, honey and salt.
Toast the pumpkin seeds in a dry frying pan over medium heat for 2–3 minutes, shaking the pan regularly. Remove the seeds as soon as they’re lightly colored and fragrant.
Heat the remaining 1 tbsp olive oil in the same wide pan over high heat. Place the tomatoes cut-side down in the pan, without crowding them. Cook for 3–4 minutes, until the cut surfaces are dark and charred but the tomatoes are still firm. Cook in two batches if needed.
Arrange the tomatoes cut-side up on a platter. Spoon the lemon-honey mixture over them and let it briefly run into the warm tomatoes.
Crumble the feta over the tomatoes and scatter the coriander, lemon zest and toasted pumpkin seeds on top. Serve straight away.
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