25 Green Tomato Recipes To Try

What to do with all those green tomatoes from this year’s harvest? Here are over two dozen ideas to try! I chose traditional favorites like making them fried (including a lightened-up version), chutneys, relishes, salsas, jams, pickles (many can be canned or frozen). I also found a few interesting twists, try a freshly baked loaf of bread, a homemade soup and a spaghetti sauce. I’ve handpicked these from around the ‘net and they each promise to please. Plenty of ideas to inspire you, enjoy!

Have A Bounty of Green Tomatoes In This Year's Harvest? Here Are A Bunch Of Tasty Ideas To Use Them Up
Have A Bounty of Green Tomatoes In This Year's Harvest? Here Are A Bunch Of Tasty Ideas To Use Them Up
  1. Simple Fried Recipe: Simple to make yet nice ‘n crunchy & flavorful. Made with sliced tomatoes, an egg wash (egg and water), panko bread crumbs and seasoning (for breading) and oil for cooking. Takes just a couple minutes per side to cook. Serve with Ranch dressing. From Katrina Runs For Food.
  2. Southern Fried: Made with flour, corn meal, seasoning, milk for dredging and oil for frying. From Southern Plate.
  3. Fried – Lightened Up: (fewer calories and carbs) Made with low-fat buttermilk, egg white, hot sauce, cornmeal, salt and canola oil. From Paula Deen.
  4. Pickles: Makes about 6 pints and you’ll need about 40 small green tomatoes for this recipe. Other ingredients include sliced onions, sugar, white vinegar, celery seed, bay leaf, ground mustard, mustard seed, whole cloves, allspice seeds and salt. From Mac & Cheese.
  5. Italian Farmhouse Pickles: Makes about 3 cups (can be doubled easily) and you’ll need about a pound of green tomatoes. Ingredients include salt, sun-dried tomatoes, garlic cloves, minced fresh hot red chile, chopped mint leaves, basil leaves, white wine vinegar and fruity extra-virgin olive oil. From The Splendid Table.
  6. Relish: Makes 9 to 10 cups, can be canned or frozen. Made with vidalia onions, orange marmalade, brown sugar, cider vinegar, red pepper flakes. From The Atlantic.
  7. Relish (Chow Chow): (canning recipe) Ingredients include seeded green bell peppers, yellow onions, red bell pepper, yellow mustard seed, celery seed, cider vinegar, granulated sugar and Kosher salt. From Mommy’s Kitchen.
  8. Salsa: Made with both green and red tomatoes, yields 3 1/2 cups. Ingredients include fresh corn kernels, fresh chives, fresh lemon juice, salt and coarsely ground black pepper. From Delish.
  9. Salsa: Ingredients include a variety of peppers, red onion (chopped finely), garlic cloves, cilantro, parsley, lime juice, Ume Plum Vinegar, salt and ground pepper (to taste), agave or stevia (to taste). From Eat Drink Better.
  10. Salsa Verde: Makes 1 quart that can be refrigerated or frozen (easily doubled or tripled). Ingredients include yellow onion, green Anaheim chili pepper, green jalapeno chilies or serrano chilies, garlic cloves, sea salt, ground cumin, olive oil, water, fresh lemon zest, fresh lemon juice, honey or sugar and cilantro leaves. From Modern Comfort Food.
  11. Chutney: (canning recipe) Made with apples, brown sugar, malt vinegar, root ginger, red chilis, raisins, shallots and salt. From Margeland.co.uk.
  12. Chutney: (Makes 4 lb jars) Made with chopped onions, apples, sultanas (or raisins, cranberries, dried apricots, etc.), brown sugar, vinegar spiced or malt, mustard seed, fresh ginger (or ground ginger) and cinnamon. From Green Forks.
  13. Green Tomato Chutney: (canning) Ingredients include shallots, Craisins (dried cranberries), ground ginger, allspice, salt, pepper, fresh ginger, garlic cloves, sugar and red wine vinegar. From My Tiny Plot.
  14. Gooey Mincemeat: (canning recipe) Made with currants (or raisins), chopped tart apples, lemons, minced onions, garlic, honey, vinegar, water, mustard seed, cayenne pepper and ground ginger. From A Way to Garden.
  15. Mincemeat: (canned) Made with raisins, currants, apple cider vinegar, oranges (including peels), lemon, cinnamon stick, whole cloves and molasses. From Mother Earth News.
  16. Mince Filling: (can be frozen) Made with chopped, peeled apples, light brown sugar, cider vinegar, golden raisins, cinnamon, ground cloves, nutmeg, ground ginger, salt and freshly ground black pepper. From The Cottage Smallholder.
  17. Jam: You’ll need 4 pounds of green tomatoes, superfine sugar, juice (and zest) of lemons. Can be canned for storage or kept refrigerated. From Seattle Bon Vivant.
  18. Jam with Ginger & Vanilla: Makes about 4 (11-oz) jars. Ingredients include sugar, chunks of ginger, vanilla bean and fresh lemon juice. From Edible Adventures.
  19. Marmalade with Lemon: Yields 1 3/4 cups. Ingredients: thinly sliced lemon, sugar, fresh lemon juice and salt. Keep stored in the refrigerator. From The New York Times.
  20. Marmalade: Makes 5 to 6 jars (250 mL). Ingredients include oranges, lemon, water, green tomatoes (4 pounds), sugar and crystallized ginger. From Christie’s Corner.
  21. Bread Recipe: Ingredients: canola oil, nonfat yogurt (plain), eggs, sugar, Splenda, pureed green tomatoes, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, ground nutmeg, salt and ground cloves. From Cooking With Michele.
  22. Homemade Soup: Makes 4 to 6 servings. Ingredients: extra-virgin olive oil, Black Forest ham, scallions, chopped garlic, California bay leaf (or Turkish), low-sodium chicken broth, water, salt and black pepper. From Epicurious.
  23. Spaghetti Sauce: Makes 4 servings. Ingredients: thick-cut bacon, extra-virgin olive oil, minced garlic, cored green tomatoes (diced), salt, crushed red pepper flakes, dry white wine, minced pepperoncini, cappelini pasta, freshly grated pecorino Romano cheese, fresh Italian parsley, ground black pepper. From Oregon Live.
  24. Casserole with Beef: Ingredients: white pearl onions, beef stew meat (2″ chunks), all-purpose flour, vegetable or canola oil, green bell peppers, celery, chopped garlic, dried thyme (or fresh), tomato paste, dry white wine, beef broth, bay leaves. From Chow.
  25. Grilled Green Tomatoes Caprese: Ingredients include olive oil, white balsamic vinegar, minced garlic, brown sugar, salt, sliced fresh mozzarella cheese, Kosher salt, freshly ground pepper and fresh basil. From My Recipes.

Do you have more green tomatoes on hand than you know what to do with? Check out How To Ripen Tomatoes: Tips & Tricks. Plenty of ripe tomatoes on hand? Try these making salsa or preserving them dried, see How To Make Sun Dried/Oven Dried Tomatoes.

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    • Betsy Bargain

    Thanks for all the great recipes. This will give me something to do with all the tomatoes that are still not ripe when that first frost of the winter is on the way…

    • nrsemate

    I am looking for a Green Tomato Pepper Butter recipe, similar to Duck’s

    • Gardener Gale

    I am excited to try the recipes. I am looking for a tomato jelly or jam recipe that my grandmother used to make with red tomatoes. Any help would be greatly appreciated.

      • alratS1

      This one is really easy.

      3 lbs. of ripe tomatoes (about 6 large)
      1 lemon, thinly sliced
      5 cups sugar

      Skin, core and quarter tomatoes. Pemove seeds.
      Put tomatoes in saucepan and bring to boil. Simmer, uncovered, for 8 – 10 minutes. This should yeild about 3 cups of pulp.
      Return tomatoes to pan. stir in lemon slices and sugar. Bring to a boil and continue cooking, stirring constantly until jam thickens.
      Pour into jars and seal.

    • Super saving Shellie

    Awesome! Thanks

    • Raeanne Woodman

    Thank you for all of these great recipes. Frost is on the way and I had no idea what to do with our green tomatoes. Now I do. I have been inspired and look forward to trying out these ideas!

    • Shirley

    I am looking for a recipe for green tomato cobbler. A friend said his grandmother made
    them years ago and they were delicious.Any ideas?

    • Cora Kay Fry

    I have started making “Baked Green Tomatoes” Not only are they healthier, they are easier to make and my family loves them!

    4 Lg green tomatoes (if they are smaller add a few) sliced a little less than 1/4 in.
    1 Tbs. Mayonaise
    2 Tbs. Water
    2 Eggs – Beat eggs, Mayo & Water together
    1/2 c. Panko Crumbs
    1/2 c. Parmesan Cheese grated
    1/2 c. cornmeal – Mix crumbs, cornmeal & cheese together.
    1-2 T. Olive oil or Baking Spray for cookie sheets.
    Dip tomatoe slices in egg then crumb mixture. Lay coated tomatoes side by side on cookie oiled or sprayed cookie sheet (may use aluminum foil over sheet then oil) Bake at 400 degrees F for 20 min. Remove cookie sheet and flip each tomatoe slice. Bake another 20 minutes. Enjoy hot!

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