So, you ended up with a ton of green tomatoes… now what?

Behold, the rare ripe fall tomato

Fall gardening might be easier in general but the harvest of ripe, red tomatoes is never certain in the months leading up to the first frost, especially with fickle Texas weather.

This season we had several productive tomato plants that survived the summer and were pruned back for the fall, but we only picked a couple ripe ones before the first weekend of overnight freezes hit.

And then our kitchen was piled high with these green glories.

So, if you’re like us, you’ve ended up with a ton of green tomatoes. What now? Fortunately, there are some delicious options.

  • IMG_4666
    Fermenting green tomatoes, fingers crossed! This is my first attempt.

    Roasted green tomato salsa, our recipe below

  • Fried green tomatoes, use your favorite batter recipe or try this one from All Recipes
  • Fermented green tomatoes, recipe from Nourished Kitchen or create your own using the same basic concept (we added bell peppers and onions to our pear tomatoes sliced in half and brined in a combination of tomato juices and water with salt).
  • Green tomato pickle relish, recipe located in Canning for a New Generation, which has lots of lovely concoctions.


Roasted Green Chile Salsa

This one is Austin and my original creating. Alter it to fit your salsa spiciness needs and base it on what you have lurking in the veggie drawer. The kids really loved this one.


  • A couple pounds of green tomatoes (we used mostly the pear tomato variety but any kind would work; just be sure to chop larger tomatoes into chunks for roasting)
  • A medium onion
  • A couple bell or poblano peppers and/or a few spicy ones if you have them on hand
  • Head of garlic, peeled
  • Salt, to taste
Veggies in the oven ready to be roasted


  1. Preheat the oven to 400 degrees.
  2. Roughly chop any large veg (onions, peppers, large tomatoes), peel garlic and place all veg on an ungreased cookie sheet.
  3. Bake until the veg starts to brown/roast. Tomatoes will be mushy on the insides. A little char will give it a roasted appearance and taste.
  4. Pull it out of the oven and allow to cool a bit.
  5. Toss into blender or food processor. Add liquid as needed (this can be water or we used some salty juices left over from green pickle relish making).
  6. Add salt to taste, if needed.
  7. Enjoy some salsa warm but don’t forget to save some for later. (If water bath canning, process pint jars for 10 minutes.)

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