Page 32 - South Mississippi Living - July, 2026

DINING
story and photos by Chelsea Gieselmann
Did y’all know that tomatoes were once viewed as poisonous, being referred to as a “poison apple” in the mid 1500s by Europeans? Why were they mistakenly characterized? Those that were considered high class in Europe ate off of pewter dishware. The acidity of the tomatoes clung to the pewter making the tomato just as toxic as the pewter plate they were placed on, causing death by lead poisoning.
Fast forward a few centuries and tomatoes found a permanent home in America. Today, as we celebrate 250 years of our nation’s history, it’s hard to imagine American cuisine without them. From backyard gardens and summer BLTs to fresh salsa and Southern tomato sandwiches, this once misunderstood fruit has become a true American staple and a beloved part of Southern food culture.
Here in the South, we have a habit of enjoying tomatoes at every stage of their growth. While most people wait for them to ripen, Southerners have long appreciated the unique flavor and versatility of a green tomato. While most folks immediately think of frying green tomatoes, I’ve put together a few recipes that showcase this Southern favorite in a whole new light. And don’t worry—I couldn’t leave out a classic, so my fried green tomato recipe is included too.
Whether you’re planning a backyard barbecue, family cookout, or fourth of July gathering, these dishes are the perfect way to celebrate America’s birthday with a taste of Southern tradition.
32 | July 2026
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