50+ Green Tomato Recipes (2024)

Green tomato recipes are an old fashioned tradition meant to ensure every last bit of the harvest is put to good use. Don’t let those underripe tomatoes go to waste, there are so many creative ways to use green tomatoes (besides the ever-popular fried green tomatoes).

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Every year my tomato plants set fruit well into the fall months…only to be killed by early frosts in our short 100 day Vermont growing season. We’ll top the plants with spare bedsheets to protect them from light frosts, but when temps well below freezing those tomato plants are done for.

With a killing frost on the way, it’s time to strip the plants bare before nightfall. That often means buckets, baskets, and totes filled to the brim with green tomatoes.

With patience and good airflow, many of those underripe beauties will still ripen on the counter over the next few weeks. Many though, will spoil in buckets long before they ripen.

This isn’t exactly a new problem, and resourceful gardeners have been cooking up green tomato recipes for generations.

Green Tomato Canning Recipes

Since green tomato harvests usually come by the bucketful in the fall, it’s no surprise that there are literally dozens of ways to preserve green tomatoes.

You can’t fry them all, but it’s easy enough to preserve green tomatoes with enough creative green tomato canning recipes.

Green tomatoes are actually more acidic than fully ripe tomatoes, and their texture holds up better to prolonged cooking. Add in a flavor that works equally well in savory and sweet recipes, and you’ve got the perfect vegetable for everything from pickles to pie filling.

Yes, really…home canned green tomato pie filling…

There are so many green tomato canning recipes, I’ve separated them into savory and sweet.

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Savory Green Tomato Canning Recipes

Green tomatoes maintain their crunch better than cucumbers for pickling, but they also make excellent salsa, ketchup, and chutney.

All of these recipes are perfect for water bath canning, but they also make great refrigerator or freezer preserves as well (no canning required).

Green Tomato Sauces & Salsas

The National Center for Food Preservation notes that you can substitute green tomatoes in place of tomatillos in any sauce or salsa canning recipe, so keep that in mind.

But if you’re looking for a perfectly portioned green tomato sauce or salsa recipe, here are some to get you started:

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Green Tomato Relish

Chow Chow Relish is traditionally made with green tomatoes, as are some picadilli recipes. It’s all about using up the end-of-season veggies all in one simple preserve.

Green Tomato Pickles

While regular tomatoes are too soft to make a good pickle, green tomatoes soak up flavor from a sweet or savory pickling brine and keep their crunch too.

There are traditional recipes for pickled green cherry tomatoes, since those little jewels are extra special, but you can also use whole sliced green tomatoes.

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Green Tomato Chutney

Though it’s most popular in the British Isles, it’s delicious anywhere!

Try your hand at these green tomato chutney recipes…

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Simple Green Tomatoes

If you’re just looking to can green tomatoes on their own, that’s fine too!

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Sweet Green Tomato Canning Recipes

I know, it sounds strange, but green tomatoes are actually amazing in sweet preserves. I was really skeptical, but I absolutely loved old-fashioned green tomato jam.

Don’t knock it until you try it…

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My homemade green tomato jam

Green Tomato co*cktails & Drinks

Never would have guessed there’d be enough drink recipes using green tomatoes to warrant their own category.

Trust me, I’m as shocked as you are.

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Green Tomato Bloody Mary from Plating Pixels

Green Tomato Bread, Soup & Salads

Unripe tomatoes can fit in just about anywhere, and they’re great at adding moisture to quick breads.

Green tomato cornbread is particularly lovely, and it’d go well with green tomato soup!

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Green tomato quick bread from Nums the Word

Green Tomato Main Courses

If you really need recipes using a lot of green tomatoes, then dinner’s the way to go.

Turn them into the main course, and you’ll work through your harvest in no time.

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Southern Bistro Shrimp and Grits with diced green tomato from Nourish and Nestle

Green Tomato Desserts

There are a surprising number of old fashioned desserts made with green tomatoes. I told you they were versatile!

(Besides, toss just about anything with enough sugar and cinnamon and stick it in a pie crust, it’ll taste like apple pie. It works for mock apple pie (with zucchini) and ritz cracker pie too!)

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Green Tomato Pie from Grit and Pinecones

Cultured & Fermented Green Tomato Recipes

Home fermenting gets more popular every year, as people discover just how easy it is to make your own nutritious pro-biotic vegetables.

If “healthy” isn’t really your thing, you can always ferment a bit of green tomato wine too…

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Lacto-Fermented Green tomatoes with garlic and dill from Grow, Forage, Cook, Ferment

Fried Green Tomato Recipes

There’s no way I can end a list of green tomato recipes without covering classic fried green tomatoes. Sure, they’re well known, but there’s more than one way to get the job done.

Seasoning? Single or double batter? Deep fry, pan fry, air fry, or bake?

So many tasty options for cooking up a humble green tomato.

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Oven-Fried Green Tomatoes from Sweet Cayenne

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50+ Green Tomato Recipes (14)

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FAQs

Does cooking green tomatoes remove the toxins? ›

Another explanation is that the toxins slowly degrade during the storage period. Some people believe that you can eat green, unripe tomatoes if they are cooked, but that is not true. Tomatine and solanine are very resistant to heat and do not break down during preparation, whether that be boiling, baking or frying.

Can I freeze whole green tomatoes? ›

When I pick green tomatoes, I slice, dredge in cornmeal, and freeze a bunch. The rest I leave on a warm sunny counter until they become red. If I have too many I throw them in the freezer whole and unwrapped.

Can you eat home grown green tomatoes? ›

There is a higher presence of this Solanina toxin in green tomatoes than in ripe red tomatoes, making it harder to digest for humans. Therefore it is recommended to cook them in order to sweeten the taste, de-neutralizing the Solanina that causes the bitterness in raw green tomatoes.

Can you freeze green tomatoes and then fry them later? ›

When you're ready to to fry up these battered, green beauties, simply heat up a cast iron skillet with a couple tablespoons of your favorite cooking oil, and fry up the frozen tomato slices. No need to thaw first.

How many jars does 1 bushel of tomatoes make? ›

Best season to can tomatoes is in mid-August. For best results, buy Italian tomatoes such as Romanello or San Marzano. One big bushel (50 lbs.) will make 10-12 one-liter mason jars. Let tomatoes ripen by placing them on a sheet on the floor for 2-4 days (this way the tomatoes will be less acidic).

What is the disadvantage of green tomato? ›

But large amounts of tomato leaf or green tomatoes are possibly unsafe. In large amounts, tomato leaves or green tomatoes can cause poisoning, potentially leading to serious side effects and death.

Is it healthy to eat green tomatoes? ›

Even though they do not taste like red, ripe tomatoes, green tomatoes do have their own merits that deserve just as much attention as their red counterparts. Ripe green tomatoes are a very good source of vitamins A, C and potassium. They also contain iron, calcium, dietary fiber, magnesium, and other minerals.

How do you remove solanine from green tomatoes? ›

Cooking methods that use heat reduce some of the solanine in green tomatoes. By comparison, frying is a better way to reduce solanine than pickling so that we can eat (and love) fried green tomatoes.

Can you can green tomatoes for frying? ›

Thanks to their sturdy texture, green tomatoes hold up well to breading and frying. In “Saving the Season,” Kevin West says you can even fry your home-canned green tomatoes (more below), which will be soft out of the jar but nice and crispy once fried.

What is the best way to preserve green tomatoes? ›

Cover with boiling water to ½-inch of top of jars. Add 1/4 teaspoon of pickling or canning salt to each jar if you wish. Process pints 40 minutes and quarts 45 minutes in boiling water bath. To use, drain slices and prepare according to a recipe for green tomatoes as a vegetable, main dish, or dessert.

Should I pick my green tomatoes before it freezes? ›

"Green tomatoes left on the vines during a freeze often succumb to the frost and become inedible," he says. "Harvest them when the fruit begins to change color and soften to the feel.

How do you store green tomatoes for later use? ›

Keep unripe green tomatoes stem side down, in a paper bag or in a cardboard box in a single layer. Place in a cool area until they turn red in color. Perfectly ripe tomatoes should be kept at room temperature on the counter away from sunlight.

Do green tomatoes taste different? ›

What Do They Taste Like? Green tomatoes are tart, acidic, sometimes downright astringent. They have a firm, almost crunchy texture and they're much less juicy than ripe tomatoes. Cooking them definitely mellows out the astringency, however.

Should I cut green tomatoes? ›

Cut the green tomatoes off of the vine with pruners. Don't pull them off, because if the stem pulls off of the fruit, you'll generally end up seeing the fruit start to rot where the stem used to be. Wash your green tomatoes, and let them dry completely. Wrap each tomato in a sheet of newspaper or tissue paper.

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