15 Delicious Green Tomato Recipes

If at the end of the tomato growing season you have plenty of unripe tomatoes on the vine, you can check out these amazing recipes to give you some ideas to what to do with green tomatoes. You can also try to ripen them inside.

There are heirloom varieties which do taste like red tomatoes, but usually green tomatoes are simply unripe tomatoes.

As green tomatoes aren’t soft and juicy like their red cousins, they hold up well in recipes such as fried tomatoes, chutneys, and dishes in which ripe red tomatoes would all apart or become mushy. Read on for 15 of the most delicious recipes to make using green tomatoes.

Fried Green Tomatoes

Green tomato slices are encased in a polenta breading and fried to perfection. Serve these hot paired with a red tomato salsa or your favourite creamy dip, and feel free to add other herbs or spices to the polenta.

What you need:

• 200g polenta
• 4 tablespoons plain flour
• 500g green tomatoes
• 2 eggs
• Oil, to pan fry
• Salt and black pepper, to taste

How to make it:

1. Put the polenta in a bowl and mix in a little salt and pepper.
2. Beat the eggs in a different bowl.
3. Sprinkle the flour into a shallow dish.
4. Slice your green tomatoes into 1cm thick rounds.
5. Dip each round in the flour followed by the egg and finally the seasoned polenta.
6. Heat a good splash of oil in a frying pan and fry the breaded green tomato slices until golden brown on both sides.
7. If you’re working in batches, drain the cooked ones on kitchen roll as you cook the rest, then serve hot with a salsa or dip.

Prep time:  10 minutes
Cook time:  10 minutes
Serves: 4

Roasted Green Tomato Soup

This delicious soup pair the tomatoes with onions, garlic and spinach. It’s delicious served hot with a drizzle of olive oil on top. Feel free to swap the spinach for kale or collard greens.

What you need:

• 900g green tomatoes
• 2 yellow onions
• 2 tablespoons olive oil
• 5 garlic cloves
• 4 big handfuls spinach
• 250g chicken stock
• ½ teaspoon salt
• ¼ teaspoon black pepper

How to make it:

1. Preheat the oven to 220 degrees C (200 degrees C fan).
2. Cut the green tomatoes and onions into wedges, arrange on baking tray and add the garlic.
3. Drizzle some oil over them and add some salt and pepper.
4. Roast for 15 minutes, then flip and roast for another 15 minutes or until golden brown.
5. Meanwhile, put the stock and spinach in a pan, cover and simmer for about 10 minutes.
6. Put the tomato mixture into a blender with the stock mixture and process until smooth.
7. Add more seasoning if needed, then serve hot.

Prep time:  10 minutes
Cook time:  30 minutes
Serves: 4

Spice Cake with Green Tomatoes

This unusual cake showcases the versatility of green tomatoes. Well, they are a fruit after all! The tomatoes add both flavour and moisture to the cake.

What you need:

• 600g diced green tomatoes
• 400g white sugar
• 375ml olive oil
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 3 large eggs
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 375g plain flour

For the frosting:

• 225g cream cheese
• 55g salted butter
• 1 teaspoon vanilla extract
• 185g icing sugar (powdered sugar)

How to make it:

1. Preheat the oven to 175 degrees F (155 degrees F fan).
2. Grate the tomatoes in a food processor or with a grater, discarding the juice. There’s no need to peel them first.
3. Whisk the white sugar with the eggs, vanilla extract, and oil in one bowl and the flour, spices, salt, and baking soda in another.
4. Mix the dry ingredients into the wet ones, then fold in the tomatoes.
5. Pour this batter into a greased 33x23cm baking pan and bake for 45 minutes until done.
6. Let the cake cool completely.
7. Bring the frosting ingredients to room temperature.
8. Cream the butter with the cream cheese and then mix in the icing sugar and vanilla extract.
9. Frost the cake and keep it in an airtight container. It stays more moist if kept at room temperature.

Prep time:  25 minutes
Cook time:  50 minutes
Serves: 12

Green Tomato Salsa

This tasty condiment is a great way to use up any green tomatoes you have at the end of the season. You can adjust the amount of hot peppers to make it hotter or milder. Chop the vegetables chunky or fine, depending how you prefer your salsa consistency.

What you need:

• 1350g green tomatoes
• 4 small sweet peppers
• 3 small onions
• 4 minced garlic cloves
• 4 tablespoons fresh coriander or parsley
• 2 teaspoons salt
• 2 teaspoons cumin seed or dill
• 4 minced hot chillies
• 250ml water
• 250ml apple cider vinegar

How to make it:

1. Chop the tomatoes, onions and peppers and put them in a pot with the garlic and apple cider vinegar.
2. Bring the mixture to a boil and then stir in the other ingredients.
3. Simmer for 15 minutes and then ladle into sterilised canning jars, leaving 1cm headspace.
4. Process in a water bath canner for 20 minutes, cool to room temperature and refrigerate once opened.

Prep time:  20 minutes
Cook time:  45 minutes
Makes: 5 pints

Curried Green Tomato Stew

This unusual recipe boasts flavourful spices, coconut milk and more to showcase the green tomatoes. Feel free to adjust the amount of chillies. You can use jalapenos, serranos or whatever kind of chillies you prefer.

What you need:

• 2 large green tomatoes
• 1½ cups coconut milk
• 1 teaspoon black mustard seeds
• 1 teaspoon vegetable oil
• 2 green chillies (or to taste)
• 1 sprig curry leaves
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• Salt, to taste

How to make it:

1. Heat the oil in a pan and saute the mustard seeds, curry leaves and chillies for a few minutes.
2. Add the green tomatoes, coriander and turmeric along with a few tablespoons of water.
3. Bring the mixture to a boil and then cover the pan and cook for 5 minutes or until the green tomatoes are soft.
4. Add half the coconut milk and bring the stew to a boil, letting it cook for a couple of minutes.
5. Add the remaining coconut milk and some salt to taste, and warm everything through, then serve hot.

Prep time:  10 minutes
Cook time:  10 minutes
Serves: 6

Pasta Sauce with Green Tomatoes

This Italian-inspired recipe features garlic, celery, herbs, and spices. It’s lovely served over any kind of pasta, especially if you grate plenty of parmesan on top too. You can freeze this sauce in portions if you like.

What you need:

• 900g green tomatoes
• 125ml olive oil
• 2 celery stalks
• 6 minced garlic cloves
• 35g chopped fresh parsley
• ½ teaspoon crushed red pepper flakes
• Pinch of baking soda
• 1 teaspoon salt
• ¼ teaspoon black pepper

How to make it:

1. Heat the olive oil in a pan and add the garlic, cooking for 3 minutes or until fragrant.
2. Chop the celery and stir it in, along with the red pepper flakes, and cook for 5 minutes.
3. Chop the green tomatoes and add those along with the parsley, baking soda, salt, and black pepper.
4. Stir, bring to a boil and cook for 25 minutes, or longer if you want a thicker consistency.

Prep time:  15 minutes
Cook time:  35 minutes
Serves: 6

Green Tomato Frittata

This tasty dish is versatile enough to serve for breakfast, brunch, lunch, or even dinner. Feel free to swap some of the green tomatoes for other vegetables if you like. Mushrooms would work, or courgette, or whatever you find lurking in the salad drawer in the fridge that needs using up!

What you need:

• 450g green tomatoes
• 6 large eggs
• 3 tablespoons chopped spring onions
• 3 torn basil leaves
• Oil, for frying
• Flour, as needed
• Salt and black pepper, to taste

How to make it:

1. Cut the tomatoes into 1cm thick rounds and dredge in flour.
2. Cover the base of a frying pan with oil and heat it up, then fry the tomatoes in there.
3. When they’re light golden but not yet soft, beat the eggs with the spring onions, basil, and some salt and pepper, and pour this over the tomatoes in the pan.
4. Cook gently until the eggs are light golden underneath.
5. Slide the frittata on to a plate, put the pan over it and flip.
6. Cook it on the other side, then serve hot or at room temperature.

Prep time:  15 minutes
Cook time:  20 minutes
Serves: 4

Pickled Green Tomatoes

Pickling your tomatoes makes them perfect for storage over the winter. This recipe can be made with any spices and seasonings you like, such as cumin, coriander seeds, black peppercorns, bay leaves, dried chillies, mustard seeds, caraway, turmeric, or black peppercorns.

What you need:

• 750ml apple cider vinegar
• 1kg green tomatoes
• 1 garlic bulb
• 2 sliced onions
• 750ml water
• 70g salt
• 2 teaspoons spices and seasonings (see above for ideas)

How to make it:

1. Put the water, vinegar and salt in a pot and bring the mixture to a boil.
2. Meanwhile you can chop or slice the tomatoes, slice the onions thinly and mince the garlic cloves.
3. Divide the spices and seasonings between pickling jars.
4. Add the onions and garlic to the vinegar mixture and cook for several minutes.
5. Add the green tomatoes, stir and cook for 5 minutes.
6. Transfer into the prepared jars, allowing a 1cm headspace in each one.
7. Keep them refrigerated if you’re eating them within a few weeks or use a water canning bath if you want long term storage, then keep somewhere dark and cool.

Prep time:  20 minutes
Cook time:  15 minutes
Serves: 25

Green Tomato Jam

If you’re tired of strawberry jam, try this tasty green tomato jam. You just need the green tomatoes, some sugar and a packet of jelly granules. You can use regular or sugar-free jelly, as you prefer.

What you need:

• 3 pureed medium green tomatoes
• 1 envelope jelly granules (raspberry or your preferred flavour)
• 400g white sugar

How to make it:

1. Put the green tomatoes and sugar in a large pan and bring to a boil.
2. Turn the heat down and simmer for 20 minutes without a lid.
3. Take the pan off the heat, stir in the jelly crystals and skim and discard any foam on top.
4. Pour the jam mixture into containers or jars, leaving 1cm of headspace at the top.
5. Once cool, put the lids on, refrigerate and use within 3 weeks.

Prep time:  15 minutes
Cook time:  25 minutes
Serves: 12

Green Tomato Pizza

Swap your usual meat feast or margherita pizza for this green tomato variant. The tomatoes pair beautifully with the pesto and cheese and you can add other toppings too if you wish.

What you need:

• 450g pizza dough
• 2 tablespoons green pesto
• 2 thinly sliced green tomatoes
• 50g crumbled feta or grated cheddar
• 300g shredded mozzarella
• Olive oil, as needed
• Salt, pepper and Italian seasoning, as needed

How to make it:

1. Preheat the oven to 220 degrees C (200 degrees C fan).
2. Stretch the dough into an oval or whatever shape you like on some greased baking paper and brush with olive oil.
3. Spread the pesto on the dough and add the green tomatoes and both kinds of cheese, along with some seasonings if liked.
4. Bake on the baking paper for about 5 minutes and then slide the pizza off the baking paper on to a pizza stone or baking sheet and cook for another 5 minutes or until done.
5. Cool on a wire rack for a few minutes before serving.

Prep time:  15 minutes
Cook time:  10 minutes
Serves: 2

Bacon and Green Tomato Sandwiches

Bored with your usual lunchtime sarnies? These bacon and green tomato sandwiches offer something new. You can swap the bacon for ham or roast chicken if you prefer.

What you need:

• 1 small loaf focaccia bread
• 8 bacon rashers
• 1 tablespoon olive oil
• ½ cup mayonnaise
• 1 lemon
• 450g green tomatoes
• Salt and black pepper, to taste

How to make it:

1. Grate a teaspoon of peel from the lemon and squeeze out 2 tablespoons of juice, then mix with the mayonnaise and add some black pepper.
2. Cut the green tomatoes into slices, sprinkle them with salt and brush some oil on them.
3. Grill the tomato slices with the bacon for 6 minutes or until golden, flipping once.
4. Cut the focaccia in half lengthwise and grill for a couple of minutes.
5. Spread some lemon mayonnaise over the cut sides of the bread.
6. Layer the tomatoes and bacon on one focaccia slice and top with the other one.
7. Cut the whole thing into 4 pieces and serve warm.

Prep time:  15 minutes
Cook time:  10 minutes
Serves: 4

Spiced Sweet Green Tomato Pie

This tasty pie is ideal for a special occasion and it’s wonderfully easy to make. Feel free to use your favourite kinds of dried fruit and spices to customise it.

What you need:

For the pie crust:

• 280g plain flour
• 1 teaspoon white sugar
• ¼ teaspoon salt
• 170g lard or vegetable fat
• 1 teaspoon baking powder
• 125ml cold water

For the filling:

• 300g sugar
• 5 thinly sliced green tomatoes
• 2 tablespoons tapioca flour
• 1 teaspoon grated orange zest
• 25g sultanas or raisins
• ½ teaspoon ground cinnamon
• 125ml cold water
• ¼ teaspoon ground nutmeg

For the glaze:

• 1 beaten egg white
• Sugar, as needed

How to make it:

1. First make the crust. Sift the dry ingredients into a bowl and cut in the lard or fat with a fork or pastry cutter.
2. Stir in 60ml of cold water and then add the rest and mix well.
3. Cover the dough and chill it in the fridge for half an hour.
4. Divide the dough into 2 equal parts and roll out one of them on a floured surface so it will fit a 20cm pie tin.
5. Put the crust in a pie tin and trim off the excess.
6. Roll out the second ball of dough for the topping.
7. Preheat the oven to 220 degrees C (200 degrees C fan).
8. Mix the sugar with the tapioca flour, cinnamon, nutmeg, sultanas, and orange zest.
9. Arrange the green tomatoes in the pie crust and spoon the sultana mixture on top.
10. Add the top pie crust and tuck it in around the edges, pinching it with your fingers to seal it.
11. Make several slits in the top with a sharp knife so steam can escape.
12. Brush egg white over the top of the pie and sprinkle on some sugar.
13. Bake for 25 minutes and then turn the temperature down to 180 degrees C (160 degrees C fan) and bake for another 20 minutes, then cool on a wire rack.

Prep time:  25 minutes
Cook time:  45 minutes
Serves: 6

Green Tomato Fritters

These crispy fried fritters are delicious paired with lemon aioli, or you can serve them as a side dish with any kind of meat or seafood.

What you need:

• 65g plain flour
• 75g cornmeal
• 180ml buttermilk
• 1 large egg
• 1 teaspoon salt
• ¾ teaspoon baking powder
• ½ diced small onion
• 1 teaspoon black pepper
• 75g sweetcorn
• 2 finely chopped green tomatoes
• Oil, for frying

How to make them:

1. Mix the flour, cornmeal, baking powder, salt, and pepper in a bowl.
2. Beat the egg with the buttermilk in another bowl and then mix this into the flour mixture.
3. Stir in the green tomatoes, onion and corn.
4. Heat a little oil in a frying pan and then fry spoonfuls of the batter in batches.
5. Flip when golden brown and cook the other side.
6. Drain on kitchen roll and serve hot.

Prep time:  10 minutes
Cook time:  10 minutes
Serves: 2

Baked Green Tomatoes with a Creamy Dipping Sauce

You’ve had them fried, now try them baked! The tomatoes bake beautifully in the oven and the panko breadcrumb coating comes out really crispy.

What you need:

• 2 green tomatoes
• 1 egg
• 60ml milk
• 70g panko breadcrumbs
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Cooking spray, as needed

For the dipping sauce:

• 2 tablespoons plain Greek yogurt
• ½ teaspoon ground paprika
• ½ teaspoon dried parsley

How to make them:

1. Preheat the oven to 175 degrees C (155 degrees C fan).
2. Mix the egg and milk in a bowl with a little salt and pepper.
3. Mix the panko, garlic powder, onions powder, and some salt and pepper in a dish.
4. Slice the green tomatoes and dip each one in the egg mixture and them in the panko mixture.
5. Arrange them on a greased baking sheet and spray with cooking spray on top so they will brown.
6. Bake for 25 minutes or until done.
7. Stir the dipping sauce ingredients together and serve with the crispy baked green tomatoes.

Prep time:  10 minutes
Cook time:  10 minutes
Serves: 4

Green Tomato Gazpacho

This delicious chilled soup is ideal during the warmer months. It’s light, refreshing and full of nutrients. Although red tomatoes are typically used, green ones work just fine.

What you need:

• 1 peeled, chopped cucumber
• 1250g green tomatoes
• 1 chopped shallot
• ½ chopped jalapeno
• Juice of a lemon or lime
• 2 minced garlic cloves
• 60ml white wine vinegar
• 1½ teaspoons salt
• 1 tablespoon chopped fresh coriander
• 125ml olive oil
• Fresh melon and/or fresh herbs, for garnish

How to make it:

1. Toss the tomatoes, cucumber, jalapeno, shallot, garlic, coriander, and salt in a bowl and let the mixture sit for a couple of hours.
2. Add the citrus juice, vinegar and olive oil and then process in a food processor in batches, making it as chunky or as pureed as you prefer.

Prep time:  15 minutes
Cook time:  None
Serves: 6