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Recipes Using Green Tomatoes

Category Vegetables
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.


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10 found this helpful
October 11, 2011
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.


  • 1 lb ground beef
  • 2 medium onions, chopped
  • 2 1/2 cups peppers, sweet and hot mixed to your 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 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.

Servings: 6 - 8
Prep Time: 30 Minutes
Cooking Time: 45 minutes, to 2 hours

By Copasetic 1 from North Royalton, OH

Comment Was this helpful? 10
October 11, 20110 found this helpful

This sounds great Barb. I seldom find green tomatoes, but if ever

I do, I'll try this. Yum!

Thank you for sharing.


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October 19, 2011
This is what my grandmother made to use up green tomatoes at the end of the season.


  • green tomatoes, chopped
  • green bell peppers, chopped
  • onions, chopped
  • butter
  • flour
  • cream
  • salt and pepper


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

Comment Was this helpful? 3
October 19, 20110 found this helpful

Hi, Judy. This is an intriguing recipe, I've never seen one like it. I think it sounds like real comfort food. This is one I want to try. You have my vote - and I have a recipe in the contest too, lol! thank you for posting it.

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March 17, 20100 found this helpful

Recipe for making a green tomato pie.


0 found this helpful
March 5, 2012

A friend of mine got me started on this. Very good!


0 found this helpful
October 14, 2011

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.



Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

0 found this helpful
October 14, 2012

I am looking for green tomato recipes. No fried green tomato recipes, please.

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October 15, 20120 found this helpful

Spaghetti With Green Tomato-Bacon Sauce


6 slices thick-cut bacon, cut into 1-inch pieces

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

1 pound green tomatoes, cored and cut into 1/4-inch dice


1/8 teaspoon crushed red pepper flakes

1/2 cup dry white wine

2 tablespoons minced pepperoncini

1/2 pound cappelini pasta

2/3 cup freshly grated pecorino Romano cheese

1/2 cup coarsely chopped fresh Italian (flat-leaf) parsley, plus more for garnish

Freshly ground black pepper


In a 12-inch skillet over medium heat, cook the bacon until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Drain and reserve 1 tablespoon bacon fat. Add the olive oil to the pan. Add the garlic and cook until fragrant, 60 seconds.

Raise the heat to medium high. Add the tomatoes, salt and red pepper flakes. Cook, stirring occasionally, until the tomatoes soften and start to turn golden brown, about 7 minutes. Add the wine and pepperoncini and cook until the some of the liquid evaporates and the tomatoes are a bit saucy.

Meanwhile, cook the pasta in salted boiling water according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

Put the drained pasta back into the pot and add the cooked tomatoes, cheese, 1/2 cup parsley and cooked bacon. Toss until combined, adding reserved pasta water to moisten, if necessary. Taste and season with additional salt and pepper.

Divide the pasta among warm plates, sprinkle with additional parsley and serve immediately.

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October 16, 20120 found this helpful

Green Tomato Relish

30 small green cherry tomatoes ( need 7-8 cups of tomato chunks before chopping. I used yellow pear heirloom tomatoes.)

2 sweet peppers any color (red/yellow look nice. about 4 cups chunks pre chopping)

1 large/2 medium onions ( about 1-1.5 cups chunks pre chopping.)

1-3 hot peppers ( depends how much heat you want. I used 1 large jalapeno pepper.)

1/2 cup sugar

1/2 cup vinegar ( I used cider vinegar.)

1/2 teaspoon dry mustard

1 teaspoon salt

1 teaspoon pepper

Wash all vegetables. Cut vegs in chunks. Cut tomatoes in half. Put veg chunks in blender with enough water so they float. Pulse 5-6 times, and pour into a colander. You want a medium to fine size chop. Chop all vegs in blender and pour into a colander to drain, pressing down on vegs with the back of a spoon to get more water out. Then let drain at least one hour. Put drained vegs and sugar, vinegar and seasonings into a non aluminum pot. Bring contents to a boil, stirring frequently. When it reaches a boil, turn heat to medium and simmer 10 minutes. Cool, and put into containers. Will keep for months in the refrigerator. You can also can this in sterile jars, but I don't. I give this as gifts, It is good on hot dogs, hamburgers, sandwiches, and mixed with mayonnaise makes a good dressing for potato salad and deviled eggs. I use the blender filled with veg and pulse.

Reply Was this helpful? Yes
October 16, 20120 found this helpful

Green Tomato Relish

30 green cherry tomatoes ( 7-8 cups chunks pre chopping. I used yellow pear heirloom tomatoes.)

2 sweet peppers ( yellow and red look nice. about 4 cups chunks pre chopping.)

1-3 hot peppers( depends how much heat you want. I used 1 large jalapeno.)

1 large/2 medium onions( about 1-1.5 cups pre chop.)

1/2 cup vinegar (I used cider vinegar.)

1/2 cup sugar

1 teaspoon each of salt, pepper, dry mustard

Wash vegs, Cut all vegs in chunks, measuring to be sure you have enough. Put vegs in blender with enough water so chunks float, and pulse 5-6 time. You want a medium to fine chop. Pour into a colander to drain. Chop all vegs, and drain in colander, pressing down vegs with back of a spoon to get more water out. Let drain for at least 1 hour. Put vegs and seaoning and sugar and vinegar in a non aluminum pot, and bring to a boil, then reduce heat to medium low and simmer 10 minutes. Cool, put in containers, then refrigerate. Will keep several months in frig. Can also be canned in sterile jars. Good on sandwiches, hot dogs, hamburgers, and makes a good dressing for potato salad and deviled eggs when mixed with mayonnaise.

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1 found this helpful
October 8, 2010

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

By Rick

Answer Was this helpful? 1
October 12, 20100 found this helpful

Purchase a bag of pickling lime and follow the directions for the green tomato pickles. This is the very best recipe. The pickled tomatoes are crisp and delish! Good luck.

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August 27, 2009

Do you have recipes for green tomatoes?

By zorakay

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August 28, 20090 found this helpful

Are you supposed to use tomatoes that have not turned red yet, or are there tomatoes that stay green?

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August 28, 20090 found this helpful

To me, friend green tomatoes are the best way to eat green 'un's! Slice the tom's about 1/2 inch thick and dry on paper towels, mix cornmeal and flour with some salt & pepper or whatever spices you like, dip toms into a beaten egg and then coat with the meal mixture {or plain panko} and fry in a little peanut oil. Yum!

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August 31, 20090 found this helpful

Locogene Spurlock Harrison's family favorite

Chow Chow ( 2004) So good! (GG Vi )

4 cups ground onions

4 cups ground green tomatoes

6 sweet peppers ( red and /or green )

1/2 cup canning salt

4 cups ground cabbage

12 hot peppers ( Jalapeno) ground

3 or 4 carrots grated

Mix above ingredients and let stand in the refrigerator over night.

Rinse and drain

Combine 5 - 3/4 cups sugar

1 T. celery seed

2 T. mustard seed

1-1/2 tsp. Turmeric

4 cups cider vinegar

2 cups water Boil this together, then add other ingredients and

boil 5 minutes. Put in jars and seal at once, juice and all.

10 pts.

from Heavenly Delights- Second edition

" Patsy's Blue Ribbon Chow Chow"

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0 found this helpful
June 29, 2009

Does anyone have a recipe for freezing green tomatoes? I want to batter them and freeze them? Thanks.

By Rascalsmama from Edgefield, SC

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June 29, 20090 found this helpful

I batter mine as if going to fry and put on a baking sheet lined with wax paper and froze them. When frozen, I put in ziplock bag. I had a large amount so I had to use several baking sheets. I would take out the amount I need to fry.

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June 30, 20090 found this helpful

I tried that last year. They froze well but, they didn't fry up well. Turned to mush. I really wanted it to work, too.

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July 3, 20090 found this helpful

Slice green tomatos about 1\8 inch slices. Place flat on countertop or prep table, salt well with shaker on both sides. Coat both sides of tomatos with flour, and place on cookie sheet about 1/4 inch apart.

Place in freezer for 30-45 minutes. Then put into ziplock freezer bag and return to freezer for later use. Note- Do not thaw for frying. Heat oil or shortening before removing from freezer. Place into oil as soon as removed from freezer 1 slice at a time so oil temp is stable.

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July 6, 20120 found this helpful

I would like to know how to use the green tomato puree in making recipes.

By Thresia R.

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ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

October 8, 20100 found this helpful

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.



Pickled Green Tomato Recipe

Here are some links with some recipes: (09/05/2004)

By ThriftyFun

Pickled Green Tomato Recipe

Title: Pickled Green Tomatoes Categories: Yield: 6 servings


  • 7 lbs green tomatoes
  • garlic cloves
  • hot cherry peppers
  • 1 qt vinegar
  • 2 qt water
  • 1 c salt

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.

By Judy

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July 6, 20100 found this helpful

I am looking for a recipe for fried green tomatoes.

By kateh09 from Charleston, SC


Fried Green Tomatoes

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)

By dajavooi

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March 17, 20100 found this helpful


  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 Tbsp. flour
  • 1/4 cup vinegar
  • 1 Tbsp. butter
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves


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

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March 17, 20100 found this helpful


  • 3 cups sliced green tomatoes
  • 1 1/2 cups sugar
  • 1/4 tsp. salt
  • 5 tsp. grated lemon rind
  • 1/4 tsp. cinnamon
  • 5 Tbsp. lemon juice
  • 2 Tbsp. butter


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

By Anna

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October 4, 20090 found this helpful

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.


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