What Are Green tomatoes and How Can I Use Them?

Wondering what to do with green tomatoes? This guide covers how to pick them, cook them, store them, and swap them, plus 82 recipes to put them to work.

What are green tomatoes?

Green tomatoes are simply unripe tomatoes, picked while the fruit is still hard and the flesh is firm and tart, almost crisp like an apple. They are not a separate variety; they are the same red tomatoes you know, caught before the sugars develop.

Bite into one raw and you get bright acidity with very little sweetness, plus a dense flesh that holds its shape under heat. That firmness is exactly why cooks reach for them.

Do not confuse them with tomatillos, the husk-wrapped fruit used in salsa verde. Those are a different plant entirely.

How to Cook Green Tomatoes

The tart, sturdy flesh is built for frying and pickling, not for eating out of hand like a ripe tomato.

Fried green tomatoes are the famous dish. Slice them about a quarter inch thick and dredge in seasoned cornmeal, then shallow-fry until golden. The slices stay intact instead of slumping into mush. The Best Fried Green Tomatoes works exactly this way.

Their acidity also makes them a natural for preserves. They are the backbone of an Apple & Green Tomato Chutney and turn a deep amber in a long-simmered batch of Green Tomato Jam.

They take well to pickling too, going crisp and sour rather than soft. And they hold up in a Green Tomato Frittata, where a softer ripe tomato would weep and turn the eggs watery.

Pairing and a Common Mistake

That sharp acidity wants warm, fatty partners with a little sweetness behind them. Cornmeal and a crisp fry suit them. So do bacon drippings, the brown sugar and warm spices of a chutney, sharp cheese, and a heavy hand with black pepper.

Here is the mistake people make: leaving green tomatoes on the counter expecting them to ripen into a sweet red one. They will soften and change color a little, but a tomato picked truly immature was never going to develop full flavor on a windowsill.

If you want them to redden, set them in a paper bag with an apple or banana, which gives off ethylene gas to nudge them along. For tartness, just use them green and firm.

What to Use Instead

Tomatillos are the closest match for that bright sourness, especially in a cooked or fried dish, though they bring a more citrusy note. Husk and rinse them first.

A firm, barely underripe red tomato also works if you need the structure more than the sourness; add a squeeze of lemon to make up the tang. For frying, a slice of firm zucchini or even a green (unripe) tomatillo holds together in the same way.

Buying and Storing

Choose green tomatoes that are rock hard, with smooth, unblemished skin and no soft spots or hint of color turning. The harder they are, the more tart and the better they fry.

Keep them on the counter and out of direct sun. Use them within about a week, before they start to ripen and soften on you. The refrigerator slows ripening if you need to hold them longer, which is the opposite of the advice for a ripe tomato.

At the end of the growing season, many gardeners strip the vines of every last green tomato before the first frost, which is how this fruit became a kitchen tradition in the first place.

Nutrition

Quick facts

Where to find green tomatoes: Green tomatoes are usually found in the produce section or aisle of the grocery store or supermarket.

Food group: Green tomatoes are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

In Chinese

青西红柿

British (UK) term

Green tomatoes

en français

tomates vertes

en español

tomates verdes

How much do green tomatoes weigh?

Related

Vegetables and Vegetable Products

Recipes using green tomatoes

There are 82 recipes that contain this ingredient.

Grilled Tomatillo Shrimp

Smoky mesquite-grilled shrimp with tangy tomatillo-avocado salsa verde. Succulent grilled seafood marinated in chili-lime butter, perfect for summer entertaining.

Chicken Tomatillo Sauce with Mole Chile

Wok-seared chicken in a smoky tomatillo-mole sauce with roasted garlic, chipotle, and coffee. Served over egg noodles with jalapeño Jack cheese and a fresh platter of jicama, cucumber, and radishes.

Green Tomato Jam

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.

The Best Fried Green Tomatoes

Here is this New England yankee's version of a Southern classic. The cornmeal and panko crumb crust is what sets this recipe apart from others.

Worried Fried Green Tomatoes

Southern skillet fried green tomatoes cooked slow in cast iron until dark, caramelized, and olive-brown. Flour-dusted, garlic-kissed, and worried around the pan the old-fashioned way.

Two Tomato Salsa

Fresh two-tomato salsa with Roma and green tomatoes, jalapeno, cilantro, and lime juice. A no-cook, chunky salsa with bright tangy flavor that pairs with chips, grilled chicken, or fish.

Green Garlic Chili

Green garlic chili: a Southwestern-style stew built on whole cloves of mellowed garlic, fresh green chiles, and tangy green tomatoes simmered with tender beef. No beans, no tomato sauce, just deep savory heat.

Chilipetin Sauce

Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw.

Green Tomato Minced Meat

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.

Green Tomato Pie Filling

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Harvest Pie

Harvest pie made with Granny Smith apples and green tomatoes, spiced with cinnamon, cloves, and nutmeg, finished with a lattice crust. A rustic fall deep-dish pie with optional rum.

Mom's Green Tomato Pie

Old-fashioned green tomato pie that turns end-of-season unripe tomatoes into a tart-sweet apple-pie alternative. Sugar, cinnamon, and butter spice thinly sliced green tomatoes under a flaky double crust.

Posole Sausages

Posole with hot Italian sausages, golden hominy, green tomatoes, onions, and oregano in a tomato-based broth. A Mexican-Italian fusion stew served in bowls with lime slices and warm tortillas.

Green Tomato Pickle

Old-fashioned green tomato pickle with a sweet spiced vinegar syrup of cinnamon, cloves, allspice, and mace. A multi-day canning project that yields 8 pints.

Spoonbread with Corn & Green Tomatoes

Southern corn spoonbread folded with whipped egg whites for a souffle-soft lift, studded with smoky bacon, fresh sweet corn, and tart green tomatoes. Scoop it straight from the dish while it's puffed and golden.

Unfried Green Tomatoes with Fresh Tomato Gravy

Unfried green tomatoes bake crispy in a cornmeal-flour crust, topped with a warm fresh tomato gravy with mushrooms and onions. A Southern classic with all the crunch and none of the deep-frying.

Sweet Green Tomato Pie

Sweet green tomato pie: thin-sliced unripe tomatoes baked like fruit in a spiced, double-crust pie. Tart and tangy with cinnamon, nutmeg, and ginger, it tastes surprisingly like old-fashioned apple pie.

Green & Red Tomato Salad

Green and red tomato salad with cubed unripe and ripe tomatoes, red onion rings, fresh basil, and a cumin-laced lemon-and-olive-oil dressing. The summer side that pairs perfectly with grilled meats. Vegan, gluten-free, ready in 15 minutes.

Green Tomato Omelet with Basil

Green tomato omelet with cornmeal-dredged fried tomatoes, fresh basil, and scallions. A flat Italian-style frittata that turns end-of-season tomatoes into a satisfying meal.

Salsa De Suegra (Mother-In-Law Sauce)

the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't know where you're from, but if it's the west or southwest, you'll probably find them in the super...if not, they are available canned in a mexican food section.

Frontier Buffalo Burger with Green Tomato Salsa

Buffalo burgers grilled medium rare and stacked with grilled portobello caps and a quick green tomato salsa. Lean game meat, smoky mushroom layer, tart unripe tomato salsa with jalapeno heat.

Greek Lamb Salad with Feta & Olives

A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.

Fried Green Tomatoes & Pasta

Fried green tomatoes over angel hair pasta with garlic-infused olive oil, Parmesan, and crispy breadcrumbs. A Southern-Italian fusion main that turns unripe garden tomatoes into a proper dinner.

Spaghetti with Green Tomatoes

Spaghetti with green tomatoes sauteed in garlic and extra-virgin olive oil, tossed with Parmesan. A bright, tangy twist on classic Italian pasta using unripe tomatoes.

Green Tomato Catsup

Green tomato catsup made with apples, cabbage, bell peppers, and hot chilies in a tangy vinegar brine with pickling spices. A classic big-batch canning recipe for end-of-season tomatoes.

Green Tomato Soup

Creamy green tomato soup spiced with cinnamon and cloves, thickened with a butter-flour roux and milk. A clever way to use end-of-season unripe tomatoes.

Tomato Relish

Old-fashioned tomato relish made with both green and ripe tomatoes, red and green bell peppers, onions, vinegar, and sugar. A sweet-tangy condiment for burgers, hot dogs, and sandwiches.

Celery Relish

Old-fashioned celery relish with green tomatoes, cabbage, cauliflower, and red peppers in a tangy mustard-turmeric vinegar sauce. A classic canning recipe for fall harvests.

Green Tomato Puree

Green tomato puree simmered two hours with just water and sugar, then blended smooth. A tangy pasta sauce that turns unripe end-of-season tomatoes into something worth keeping. Freezes beautifully.

Easy Green Tomato & Hot Pepper Salsa

Fresh green tomato and hot pepper salsa: firm, tart green tomatoes diced with ripe tomatoes, red onion, garlic, chilies and cilantro. No cooking required, just mix and let it rest. A zippy way to use end-of-season green tomatoes.

Rochester Relish

Rochester relish with ripe and green tomatoes, bell peppers, onions, and celery simmered in a sweet vinegar brine with cinnamon, allspice, cloves, and mace. A classic New York canning recipe.

Green Tomato Minced Meat Pie

Traditional mincemeat filling with beef, suet, green tomatoes, tart apples, raisins, and warm spices. Canned with brandy for holiday pies, makes 3 quarts.

Easy Mince Pie

Easy meatless mincemeat pie made with green tomatoes, apples, raisins, brown sugar, and warm spices. A clever old-farm trick that uses end-of-season tomatoes to mimic traditional mincemeat.

Grandmother's Southern Fried Okra

Southern fried okra with green tomatoes, jalapeno, and cornmeal crust. Pan-fried as one big cake then flipped, giving you golden crunchy edges with tender vegetables inside.

India Relish

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Garden Special

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Creamy Green Tomato Pie

Creamy green tomato pie layers tangy green tomatoes and sweet onions on a Bisquick crust, topped with a sharp cheddar and mayonnaise mixture. A Southern garden classic with a golden bubbly top.

Green Tomato, Apple, & Jalapeno Salsa

Cooked green tomato salsa with Granny Smith apple, jalapeño, fresh ginger, lemon zest, and cilantro. A sweet-tart-spicy salsa that uses up end-of-season green tomatoes.

Baked Green Tomatoes

Baked green tomatoes with brown sugar, butter cracker crumbs, and a sweet-savory contrast. A classic Southern side dish that's an oven-baked alternative to fried green tomatoes.

Green Tomato& Onion Pickles

Green tomato and onion pickles in a sweet cider vinegar brine with mustard seeds, whole allspice, and cloves. A big-batch canning recipe that turns 4 quarts of unripe tomatoes into tangy, spiced pickles.

Sweet Green Tomato & Corn Piccalilli

A tangy-sweet piccalilli relish made with salted green tomatoes, fresh corn, bell peppers, and red onion in a spiced vinegar-sugar brine. Keeps for weeks in the fridge. Great on burgers and hot dogs.

Dill Crock

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Green Tomato Bread

Green tomato bread with pureed green tomatoes, plumped raisins, cinnamon, cloves, and chopped nuts baked into a spiced quick bread. The best way to use up end-of-season unripe tomatoes.

Kennebunk Relish

Kennebunk relish is a New England-style garden relish with green and red tomatoes, cabbage, peppers, and onions in spiced vinegar. An old-fashioned canning recipe with sweet-tangy heat.

Piccalilli

Piccalilli is a sweet-sour spiced relish of green tomatoes, peppers, onion and cabbage, salted overnight then simmered in cider vinegar, brown sugar and whole spices. A tangy condiment for hot dogs, beans and cold meats.

Green Tomato Soup with Garlic-Ginger-Cumin

Green tomato soup with garlic, ginger, and cumin pureed smooth and finished with coconut milk. An Indian-inflected way to use up unripe tomatoes from the late-summer garden, garnished with yogurt, cashews, and cilantro.

Pickled Green Tomatoes

Pickled green tomatoes packed with garlic, celery, hot peppers, and dill in a vinegar brine. A simple home canning recipe for end-of-season unripe tomatoes.

Best Green Tomato Pickles

Classic green tomato pickles with quartered unripe tomatoes, red and green bell peppers, onions, and banana peppers in a sweet apple cider vinegar brine. The old-Southern way to use up end-of-season garden tomatoes.

Iceberg Tomato Pickles

Iceberg tomato pickles made from green tomatoes soaked in lime water, then preserved in a sweet spiced vinegar syrup with cloves, allspice, and cinnamon. A classic Southern canning recipe.

Mixed Mustard Pickles

Old-fashioned mixed mustard pickles with cauliflower, green tomatoes, cucumbers, pearl onions, and bell peppers in a tangy mustard-turmeric-vinegar sauce. Canned in pints.

All 82 recipes