HOME > Chowhound > Home Cooking >


What to do with a ton of green tomatoes?

I am truly worried that with the cold rainy summer we are having I will not have red tomatoes this summer only tones of big green ones. I have 20 tomato plants if they survive (It's pouring again outside right now.). I make fried green tomatoes, pickled green tomatoes, green tomato salsa and chutney. Any other ideas?

  1. Click to Upload a photo (10 MB limit)
  1. Hey, Pass--the sun's gonna come out, really it is! [If it doesn't, I find the green toms make an excellent pickle relish]

    1. Not to worry, we have months left. We usually pick all the green tomatoes left at the first hard frost, put them in a single layer in trays, and bring them inside, neither in the sun nor the fridge. Some do rot, but many ripen and we often eat them fresh till mid-Dec. You may have to rotate them and cull them a bit. But tomatoes ripen from inside out, so a green or yellowish one that's been slowly ripening can still be quite good. But it's not even Aug 15! You'll be set by Sept.

      1 Reply
      1. re: kayrff

        After the 1st frost, I wrap the greenies in newspaper, interspersed w/ apples to increase ripening, and put them in the cellar.
        I counted nearly 50 withered blossoms on my plants! :o(.

      2. Deep fry them and definatelty pickle them whole or wedged, they go great with pan fried Italian sausages and are good for antipasto's. YUM!

        1. 1. Fried green tomatoes. 2. Green tomato and blackberry sauce (great with red snapper). 3. Fried with Okra. 4. Chow Chow. 5. Use them in chili con carne instead of red tomatoes. 6. Sweet and Sour Green tomato pickles. 7. Chicken and Green Tomato fritters. 8. Green tomato Pie (made like apple pie, substituting green tomatoes). 9. Green Tomato Salsa. 10. Green Tomato Ketchup. 11. Pork Chop Casserole with Green Tomatoes and Onions. 12. Tomatoes and Green Beans au Gratin. 13. Green Mole Sauce (substituting for tomatillos) 14. Mincemeat. 15. Green Tomato Jam. 16. Roasted Green Tomatoes with Bacon and Brown Sugar. 17. Green Tomato and Country Ham Soup. 18. Green Tomato Stew. 19. Baked Green Tomatoes with Sour Cream Sauce. 20. Green Tomato Marmalade.

          1. Ha! I love your handle. Is the kitchen store in Ellsworth still worth going to (haven't been since I was in college)? I make a raspberry and green tomato cobbler-- the crust takes brown sugar. Mmmm...

            1 Reply
            1. re: Procrastibaker

              Yup, Rooster Brother's is still there. When I was in college the building was a hardware store.

            2. I spend one very sweaty day as the first frost is threatening to make vats of Green Tomato Relish, a New England favorite. I now have a list of 7 people who get a small jar. Thanksgiving wouldn't be thanksgiving without this. And on a chicken or turkey sandwich, oh yum.

              I use a Joy Of Cooking recipe..... my book is from the early 60's.

              1 Reply
              1. re: smtucker

                Mine too. I learned to cook with Joy and carted it all over the world (except Viet Nam). Green tomato ice cream?

              2. The original Moosewood Cookbook has a Mexican Hot Sauce recipe that calls for either red or green tomatoes and lots of them. I haven't made it in a long time, but it may pretty good enchiladas, though probably not authentic. I vaguely remember that there may be a recipe in the same cookbook for chile rellenos using green tomatoes rather than peppers.

                I have as many tomato plants as you do and I fear they won't turn red either!

                1. I made a green tomato mincemeat once that was great! Basically, the tomatoes take the place of the green apples. Find a basic recipe and tweak to your desired spicing. Yum.