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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. My version uses a cornmeal coating that gets perfectly crispy while keeping the tomatoes tender inside. Serve them with homemade ranch dressing or a spicy aioli.
Grilling green tomatoes was is 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.
Indian chutney is one of 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.
Green Tomato Pickles
The best way to preserve green tomatoes? As pickles! These pickled green tomatoes are the perfect condiment: tangy, salty, and 100% delicious.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 1 quart 1x
- Category: Essentials
- Method: Pickling
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 cups green tomatoes, cut into wedges
- 3 garlic cloves
- 1 cup white vinegar
- 1 cup water
- 1 teaspoon dried dill
- ½ tablespoon black peppercorns
- ½ teaspoon turmeric
- 1 tablespoon sugar
- 2 tablespoons kosher salt
Instructions
- Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
- Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
- Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
- Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.
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.
How long will this last in the refrigerator?
It should last up to a week.
Delicious!!
Can you freeze this green tomato salsa?
I don’t think it would freeze well.
I like your recipes but I think you missed a great one. Green tomato pie, it tastes almost like a apple pie. I still use my mother’s recipe.
We need to try that!
Please send me your mothers green tomato pie recipe I would love to try it I have a bushel of green tomatoes I need to do something with
You have some very good ideas for combining the veggies I am growing in my garden this summer. In Florida we are having alot of rain so the tomatoes are splitting and I have to take them from the vines early. I will incorporate some of your ideas to use the fruit. Thank you ! Joni Carroll
OMG – we get a farm basket weekly and were trying to decide what to do with our green tomatoes besides frying them. I stumbled across your recipe and IT IS THE BOMB – DELISH – we may eat them all tonight! LOVE LOVE LOVE
Thank you for this recipe! I have a ton of green tomatoes and am wondering if I could can this salsa?
You could, but we don’t have any experience with the timing. Sorry!
Thank you for the recipes for green tomatoes!
You’re welcome!
Thank you, just what I needed to finish garden clean-up.
Thank you for providing these recipes; my Community’s garden club is going to test them out….I am looking forward to the experience…they all look so delicious 😋