At the end of the growing season, many gardeners are left with hard green fruit on their withering tomato vines. Here are some delicious ways to use those tomatoes even if they are not red and ripe. This page contains recipes for green tomatoes.
Read and rate the best recipes below by giving them a "thumbs up".
This isn't just a good way to use up green tomatoes at the end of the season, it's so good, you'll wish you had green tomatoes all winter. Luckily, they freeze really well. You can freeze green tomatoes easily. Blanch them briefly, trim the skins off, and freeze them chopped up, or whole. Actually, I don't even bother blanching them, although a lot of people do blanch them to sterilize them a bit. I figure that the skins are all that get close to being sterilized, and I trim them off anyway. I wash the tomatoes well, then, since the tomatoes are still kind of hard, I use a potato peeler to peel them.
Brown the ground beef, then drain, and remove from the pan. Set aside. Put a tablespoon or two of the fat back in the pan and add the onions and peppers, and saute until they are starting to soften.
Add the garlic, chili powder, cumin, and coriander, and saute 1 minute. Add the red and green tomatoes, the meat, oregano, and a cup or two of water, optional. Simmer briskly, stirring often, until all the veggies are tender, about 1/2 hour.
This can also be made with 1 lb of bite size beef stew meat. It's really good this way, but don't remove the beef from the pan when you add the veggies, and cook it for 1 1/2 to 2 hours, until the beef is tender.
By Copasetic 1 from North Royalton, OH
This is what my grandmother made to use up green tomatoes at the end of the season.
Saute the vegetables in butter until desired tenderness. Add a tablespoon or two of flour. Then slowly add the cream. Season with salt and pepper. Stir until thickened. My grandmother always served this with mashed potatoes.
Source: my grandmother
By Judy from Laurel, MT
A friend of mine got me started on this. Very good!
Preheat oven to 425. Line a 9 inch pie pan with pastry; chill. Sprinkle tomato slices with lemon juice and rind, toss with sugar, flour and seasoning. Sprinkle into pie shell, and fill with tomato slices. Cover with pastry. Bake 35-45 minutes.
By Robin from Washington, IA
Tasty relish made with those green tomatoes left in your garden that won't have time to ripen. Simply to make with just a few ingredients. We came up with this recipe a few years ago when an early frost was coming. We have made a few adjustments since.
Wash and remove stems and attachment point from tomatoes and peppers. Remove seeds from peppers if desired. Grind or chop tomatoes (skin is left on tomatoes), celery, peppers and onions to coarse mixture in blender or by hand. Add all ingredients except sugar to large pot and let simmer, stirring often.
After mixture starts to thicken, add sugar. Continue simmering until reaching consistently preferred (approx 3 hours). Seal in hot sterilized pints. Makes 5 to 7 pints.
By Cenopath from Eden, NY
Slice tomatoes in thin rings. Do not pare. Put in unbaked pastry shell. Combine sugar, flour and spices. Add molasses and water. Pour mixture over tomatoes. Cover with a top crust. Bake at 425 for 15 minutes, reduce temperature to 375 and continue to bake 30 minutes.
By Robin from Washington, IA
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Here are questions related to Recipes Using Green Tomatoes.
I have tons of green tomatoes; when I was a kid I remember going to the deli with my dad and grabbing a big green dill pickled tomato from a big wooden barrel. I tried to pickle some a few years ago, but they didn't work too well. They were mushy and very tasty. Can anyone help? Thanks.
Hardiness Zone: 9a
Do you have recipes for green tomatoes?
I am looking for green tomato recipes. No fried green tomato recipes, please.
I recently made this recipe for Green Tomato Chili that was originally posted by Copasetic from OH. It was a big hit.
1 lb. ground beef
2 med. onions chopped
2 1/2 cups peppers, sweet and hot mixed to you preference, chopped
1 Tbsp minced garlic
2 cups diced red tomatoes
1 1/2 cups chopped green tomatoes
1 Tbsp chili powder
2 tsp cumin
2 tsp oregano
1 tsp coriander
Brown ground beef and then drain and remove from pan. Set aside. Put a tbsp or two of fat back in pan and add the onions and peppers, and saute until they are starting to soften. Add the garlic, chili powder, cumin, and coriander and saute 1 minute. Add the green and red tomatoes, the meat, oregano, and a cup or two of water, optional. Simmer briskly, stirring often, until all the veggies are tender, about 1/2 hour.
This can also be made with 1 lb of bite size beef stew meat. Leave the beef in the pan when you add the veggies and cook for 1 1/2 to two hours, until the beef is tender.
Prep time: 30 minutes
Cooking Time: 45 minutes to 2 hours
Does anyone have a recipe for freezing green tomatoes? I want to batter them and freeze them? Thanks.
I would like to know how to use the green tomato puree in making recipes.
By Thresia R.
Thrifty Fun has been around so long that many of our pages have been reset several times. Archives are older versions of the page and the comments that were provided then.
Slice 5 to 6 green tomatoes. Place the green tomatoes in milk and soak for one hour or more. Keeping the rest of the milk, add one egg and beat until foamy. Add a little more milk if needed. Dip tomato slices in 1/2 corn meal and 1/2 flour mixture. Fry until crispy in olive oil (original recipe calls for lard). If lard is still used, this really is the best way to fry the green tomatoes.
By Dove R.
Fill an unbaked pie shell with very thinly sliced, peeled green tomatoes. Remove seeds, if you wish. Pour mixture over tomatoes. Put crust on top. Bake at 425 degrees F for 15 minutes, then at 350 degrees F until done, 30-40 minutes.
By Robin from Washington, IA
Arrange tomatoes in layer, sprinkling each layer with a mixture of the other ingredients in unbaked pie shell. Add top crust. Bake 35-40 minutes in 350 degree F. oven
I am looking for a recipe for fried green tomatoes.
By kateh09 from Charleston, SC
You make them the same way you do breaded items. Slice the tomatoes (you should get 4 to 5 slices per tomato), dip the slices in egg and milk mixture, then into the flour. Make sure your oil is hot, turn slices over when they brown on the bottom. You can salt during cooking or afterwards, but they will need salt. They are done when a fork can be inserted in it easily. Sometimes one will stay hard and you can remove them when they are brown on both sides.
You can egg and flour all the slices before you start cooking them. If you have very many it seems faster and makes less mess to clean up afterwards. (10/05/2009)
I am looking for a green tomato pickle recipe. I also would like the directions for, basic canning of pickled green tomatoes. I am new to this site, so any help would be great.
Here are some links with some recipes:
Title: Pickled Green Tomatoes Categories: Yield: 6 servings
Wash tomatoes and quart jars. (Use small firm tomatoes, or large ones cut into quarters.) In each jar place a garlic clove and 1 or 2 hot cherry peppers. Stir together vinegar, water, and salt; cook 5 minutes and pour over pickles. Seal jars.