Transform your unripe tomatoes with these delicious green tomato recipes! From tangy quick pickles to fresh salsa, here’s how to use green tomatoes all season long.
Got green tomatoes? Unripe tomatoes have been a secret weapon in Southern kitchens for generations: their sturdy texture holds up well to pickling, grilling, and frying, making them perfect for extending your tomato season well into fall.
I remember the first time I made green tomato pickles—my husband Alex was skeptical until he tried them on a burger and immediately declared them “dangerously addictive.” Now, whenever I spot those firm, tart green tomatoes at the farmers market or in my garden, I can’t wait to use them! Here’s this pickles recipe and a few more of my favorite ideas for using these green gems.
What Are Green Tomatoes?
Here’s the deal about green tomatoes—I’m not talking about those fancy heirloom varieties that are meant to be green. Green tomatoes are late season red tomatoes that haven’t ripened, leaving them green and hard. They have tart, zingy flavor and a robust texture.
These have been a cooking secret weapon for generations, especially in Southern cuisine where fried green tomatoes steal the spotlight. But there are many more creative ways to use them.
10 Creative Green Tomato Recipes
There are so many ways to use green tomatoes in your cooking. There’s a tangy green salsa that’s like a cousin to salsa verde, perfect for dipping chips or loading onto tacos. You can even bake them into a cake—who knew?
These green tomato pickles are one of our favorite uses for this seasonal ingredient. You can use them in power bowls, on burgers or hot dogs, on sandwiches, or even to garnish chili!
I discovered this recipe by accident when I ran out of tomatillos for my homemade salsa verde. The green tomatoes created an even more complex, tangy flavor that my family now prefers. It's perfect for fish tacos or as a dip with homemade tortilla chips.
When I need a quick appetizer or snack, I slice green tomatoes thin and layer them on toast spread with goat cheese. The combination of tart tomatoes and creamy cheese is absolutely divine. I like to finish it with a drizzle of honey and fresh herbs from my garden.
I can't talk about green tomatoes without mentioning the Southern classic. The cornmeal coating gets perfectly crispy while keeping the tomatoes tender inside. Serve them with homemade ranch dressing or a spicy aioli.
Grilling green tomatoes is a game-changer. The char adds a smoky depth that balances their natural tartness. I love the idea of topping them with Parmesan cheese and fresh basil for a simple but elegant side dish.
Roasting the green tomatoes with onions and garlic mellows their tartness while bringing out their natural sweetness. This would be great with crusty homemade bread for dipping.
Chutney is one of my favorite condiments, so I love the idea of using green tomatoes. The sweet-and-tangy flavor pairs perfectly with grilled chicken or roasted vegetables.
Adding green tomatoes to chili is the perfect match! Their acidity brightens the dish and adds a unique twist. They work well alongside poblano peppers and pinto beans.
This hearty soup combines the tartness of green tomatoes with savory sausage and rice. It's perfect for using up a large batch of green tomatoes. It would be fantastic served with cornbread on the side.
Yes, you read that right—cake! Green tomatoes add moisture and a subtle tang to spice cake. The tomatoes work similarly to how carrots function in carrot cake.
How To Store Green Tomatoes
Keep green tomatoes in a single layer on the counter, stems up and not touching. Ideally, they should be somewhere cool and out of direct sun, and they should last 2 to 3 weeks. Only store them in the fridge if you’ve sliced them.
For longer storage, pickling is best: my pickled green tomatoes last up to 1 month in the fridge.
Can green tomatoes be preserved or canned like the red ones?
Thank you
Yes, but we don’t have the experience to provide instructions!
thank you I can’t wait to try! we have too many green tomatos!
I have so many green tomatoes to use up and looking forward to trying these recipes, thank you.
Diced and combined about half and half with apples, green tomatoes make a great mincemeat. Freezes well, too, if you hold the brandy until you’re ready to make pie. Or try a chicken vegetable soup with green tomatoes, onions, green chili, pinto beans, rice, and carrots, with a healthy splash of lime juice at the end. I call it Margarita Soup after the classic mixed drink..
These are very tasty. Quick and easy to make.
I did can and hot bath a second batch, hopefully they are just as good. Will try one in a week, fingers 🤞.
We use our green tomatoes to make relish and “mincemeat,” which are recipes from over a hundred years ago.
I tried you green tomato pickle recipe and loved it. I then gave some to a friend who also thought that it was delicious. The best part was that it was so easy and quick to make and ready to eat the next day Thank you!
I have a question though. I have a very bushy plant with a lot to very tiny cherry tomatoes (all green). Could those be used in your green tomato pickle or green tomato salsa recidpes as well?
Hi! Yes, we pickle the cherry tomatoes too. Just slice in half.