What to do with green tomatoes at the end of the season? Here are my 5 favorite recipes

If you have tons of green tomatoes left over, you’ve come to the right place. Today, we’re giving you some great recipe ideas using green tomatoes. Find out the answer to the question “What to do with green tomatoes at the end of the season?” in the following lines.

Here’s What You Can Do With Late-Season Green Tomatoes

What to do with green tomatoes at the end of the season? Top 5 recipes to absolutely try this year

Don’t worry if your tomatoes are still green on the vine. They are still good to eat. You can eat them as they are or incorporate them into a variety of recipes. Below are the best recipe ideas for preserving green tomatoes so you can enjoy them all winter long.

Must-Try Recipe Ideas

Ketchup

Although it may seem a bit strange, you should know that this ketchup is no match for the regular red stuff. Just try this version full of caramelized onions and garlic that give it a truly divine taste. You will need 4 250 ml jars.

Ingredients :

• 1.5 kg green tomatoes
• 380 g chopped yellow onions
• 5 cloves garlic, minced
• 25 ml olive oil
• 150 ml of cider vinegar
• 175 g sugar
• ½ tablespoon oregano
• ½ tablespoon coriander seeds
• 1 pinch of ground black pepper
• 10 g of salt

Preparation :

1. Wash the tomatoes, remove the stalk and cut them into quarters.
2. Cook them in a pot over high heat and covered until they give off their water (10 minutes), then uncovered for 20 minutes until they are reduced to a compote.
3. Strain them through a sieve and a pastry horn or (a food mill) to remove the skin and seeds.
4. Sauté the onions and garlic in a pot with the olive oil for 15 minutes until nicely charred (add a splash of water if the bottom or edges burn).
5. Add the vinegar, mix, add the green tomato coulis, sugar, oregano, coriander, pepper and salt. Simmer for 10 minutes uncovered.
6. Blend the mixture with a hand blender, then heat again for 8-10 minutes until thickened.
7. Pour into small bottles and sterilize at 100°C for 1 hour 30 minutes.

Despite its color, this ketchup has a wonderful taste.

Chutney

I love this chutney on toasted brioche or gingerbread. For 4 jars you will need:

Ingredients :

• 500 g of green tomatoes cut into small cubes
• 1 chopped onion
• 240 g sugar
• 80 ml balsamic vinegar
• salt and pepper to taste
• 1 clove of crushed garlic
• 2 slices of ginger, minced
• 2 cloves

Preparation :

1. Place all ingredients in a saucepan and bring to a boil, mix, then reduce heat. Stir often. Cook until desired texture is achieved (between 30 and 45 minutes).
2. Pot up immediately and turn the jars over until completely cooled.

Easy and quick chutney recipe

Green Tomato Jam

This is a recipe from Julie Andrieu that I love and that I prepare every year.

Ingredients :

• 2 kg of green tomatoes
• 1.2 kg of sugar
• 2 untreated lemons
• 2 vanilla pods

Preparation :

1. Wash and cut the tomatoes in half, then into slices as thin as possible.
2. In a casserole dish, place alternating layers of tomatoes and sugar. Cover and leave to marinate for 24 hours in a cool place.
3. The next day, wash the lemons, cut them in half, remove the seeds and slice them very finely like the tomatoes. Add them to the tomatoes along with the scraped vanilla.
4. Place the container over medium heat to gently bring to the boil and cook for 1 hour over medium heat, covered.
5. Uncover and simmer until the right consistency is reached (the juice should remain a little liquid).
6. Scald the jars, dry them and fill them while still hot. Turn them upside down and let them cool. Wash the jars and keep them for at least 1 week before opening them.

Don’t hesitate to try this jam

Pickled Green Tomatoes

This is a truly foolproof recipe and very quick to prepare.

Ingredients :

• 150 ml of marinade from a jar of store-bought pickles or from a previous homemade jar
• 100 ml white wine vinegar
• 1 heaped teaspoon of coarse sea salt
• 1 bay leaf
• 20 cherry tomatoes

Preparation :

1. Rinse the tomatoes and cut them in half.
2. Transfer them to a sterilized jar, add the coarse sea salt, pour in the white vinegar which should cover the tomatoes (add more than 100 ml if necessary) and close the jar.
3. Turn the jar upside down and let it sit for a day at room temperature. Turn the jar upside down and let it sit for another day. Repeat the process on the third day and store the pickled tomatoes in the refrigerator.
4. Serve them with cold meats, beef tartare or a ham sandwich.

Here’s How to Preserve Green Tomatoes

Pickled Green Tomatoes

Pickling green tomatoes is a great way to use up the last of the tomatoes in your garden. You know, those tomatoes that are desperately hanging on the plants but will never ripen due to lack of heat. You can harvest them green and then try to make them red by placing them near a light source, but they won’t have the same flavor as those ripened in the sun. So instead of letting them go to waste, you can turn them into a delicious homemade condiment. How beautiful is that?

Ingredients :

• 1 kg of green tomatoes
• 600 ml of white vinegar
• 2 teaspoons pepper seeds
• 2 teaspoons fennel seeds
• 5 sprigs of fresh sage
• 300 g brown sugar
• 2 teaspoons of honey
• 2 teaspoons coriander seeds
• 8 cloves
• 2 sprigs of fresh rosemary

Preparation :

1. Wash and hull the tomatoes. Dry them on a clean cloth.
2. In a saucepan, put the vinegar, brown sugar and honey and heat them.
3. Stop the heat as soon as it boils.
4. Prick the tomatoes to allow the brine to penetrate and transfer them to previously sterilized jars, alternating tomatoes, aromatic herbs and spice seeds.
5. Then pour the vinegar on top, close the jars and let cool.
6. Store away from light and wait two months before consuming the pickles.

This is a really delicious recipe.

Here are the best green tomato recipes

Green tomatoes can be eaten raw or cooked.

Enjoy the last fruits and vegetables of summer