18 Delicious Green Tomatoes Recipes for Every Season

Ever find yourself staring at a bounty of green tomatoes, wondering what magic you can whip up? Whether you’re craving quick weeknight dinners, seasonal delights, or cozy comfort food, we’ve got you covered. Dive into our roundup of 18 Delicious Green Tomatoes Recipes for Every Season, where each dish promises to turn those tangy gems into your next favorite meal. Let’s get cooking!

Fried Green Tomatoes

There’s something irresistibly Southern about biting into a crispy, tangy fried green tomato. Perfect for using up those unripe tomatoes from your garden!

Ingredients

• 4 medium green tomatoes, sliced into 1/4-inch rounds
• 1 cup all-purpose flour
• 1 tbsp cornmeal
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1 egg
• 1/4 cup buttermilk
• 1/2 cup vegetable oil, for frying

Instructions

1. In a shallow dish, mix together 1 cup all-purpose flour, 1 tbsp cornmeal, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder.
2. In another shallow dish, whisk together 1 egg and 1/4 cup buttermilk.
3. Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering.
4. Dredge each tomato slice in the flour mixture, then dip into the egg mixture, and back into the flour mixture, ensuring each slice is well coated.
5. Fry the coated tomato slices in the hot oil for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.

The magic of this recipe lies in the double coating, which gives each slice an extra-crunchy exterior that contrasts beautifully with the soft, tart tomato inside.

Tip: For an extra kick, add a pinch of cayenne pepper to the flour mixture.

Green Tomato Chutney

Transform those end-of-season green tomatoes into a tangy, sweet chutney that’s perfect for pairing with cheeses or spreading on sandwiches.

Ingredients

• 4 cups chopped green tomatoes
• 1 cup apple cider vinegar
• 1 cup brown sugar
• 1 medium onion, finely chopped
• 1/2 cup raisins
• 1 tbsp mustard seeds
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp red pepper flakes

Instructions

1. In a large pot, combine the green tomatoes, apple cider vinegar, brown sugar, onion, raisins, mustard seeds, ground ginger, salt, and red pepper flakes.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 45 minutes, stirring occasionally, until the chutney has thickened.
3. Remove from heat and let cool slightly before transferring to jars or serving.

The mustard seeds add a delightful pop of texture, while the raisins bring a subtle sweetness that balances the tang of the green tomatoes.

Tip: For a smoother chutney, blend half of the mixture before returning it to the pot to simmer with the rest.

Green Tomato Salsa

Brighten up your taco night with this tangy Green Tomato Salsa, a fresh twist on the classic that’s as easy to make as it is delicious.

Ingredients

• 4 medium green tomatoes, diced
• 1 small white onion, finely chopped
• 2 jalapeños, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp sugar

Instructions

1. In a large bowl, combine the diced green tomatoes, finely chopped white onion, and minced jalapeños.
2. Add the chopped cilantro, lime juice, salt, and sugar to the bowl.
3. Gently toss all the ingredients together until well mixed.
4. Let the salsa sit at room temperature for 15 minutes to allow the flavors to meld before serving.

The slight crunch of green tomatoes paired with the kick of jalapeños makes this salsa a standout for its vibrant texture and bold flavors.

Tip: For a smoother salsa, pulse the ingredients a few times in a food processor before letting it rest.

Green Tomato Pie

Green Tomato Pie is a delightful twist on the classic, offering a perfect balance of sweet and tangy flavors that will surprise and delight your taste buds.

Ingredients

• 2 cups thinly sliced green tomatoes
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp lemon juice
• 2 tbsp unsalted butter, diced
• 1 double pie crust (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the green tomatoes, 1 cup granulated sugar, 1/4 cup all-purpose flour, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp salt, and 1 tbsp lemon juice. Mix well to coat the tomatoes evenly.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Pour the tomato mixture into the crust, then dot the top with 2 tbsp diced unsalted butter.
4. Cover with the second pie crust, seal the edges, and cut a few slits in the top to allow steam to escape.
5. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

The unique combination of spices and the slight tartness of green tomatoes make this pie a standout dessert that’s as intriguing as it is delicious.

Tip: For an extra glossy finish, brush the top crust with a little beaten egg before baking.

Green Tomato Relish

Transform those end-of-season green tomatoes into a tangy, sweet relish that’s perfect for topping burgers or hot dogs. This Green Tomato Relish is a vibrant way to savor the last of your garden’s bounty.

Ingredients

• 4 cups chopped green tomatoes
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 tbsp salt
• 1 cup white vinegar
• 1 cup granulated sugar
• 1 tsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp ground turmeric

Instructions

1. In a large bowl, combine the green tomatoes, onion, green bell pepper, and red bell pepper. Sprinkle with 1 tbsp salt, stir well, and let stand for 3 hours. Drain and rinse the vegetables.
2. In a large pot, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, and ground turmeric. Bring to a boil over medium heat, stirring until the sugar dissolves.
3. Add the drained vegetables to the pot and return to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
4. Ladle the hot relish into sterilized jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes.

The crunch of the vegetables paired with the sweet and tangy syrup makes this relish a standout condiment that brightens any dish it accompanies.

Tip: For a spicier version, add a finely chopped jalapeño pepper with the other vegetables.

Green Tomato Soup

When life gives you green tomatoes, make this vibrant and tangy Green Tomato Soup that’s a delightful twist on the classic.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups green tomatoes, chopped
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1/4 cup heavy cream
• Fresh basil leaves for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the green tomatoes, vegetable broth, salt, black pepper, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes, until the tomatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
4. Stir in the heavy cream and heat through for another 2 minutes.
5. Serve hot, garnished with fresh basil leaves.

The creamy texture with a hint of sweetness balances the green tomatoes’ natural tartness, making this soup a standout.

Tip: For a lighter version, substitute the heavy cream with coconut milk.

Green Tomato Bread

Transform those end-of-season green tomatoes into something unexpectedly delightful with this moist and subtly tangy Green Tomato Bread.

Ingredients

• 2 cups grated green tomatoes
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 eggs, beaten
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the grated green tomatoes, 1 cup sugar, 1/2 cup vegetable oil, and 2 beaten eggs until well combined.
3. In another bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in 1/2 cup chopped walnuts if using.
5. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread surprises with its moist texture and the gentle tang of green tomatoes, making it a unique twist on traditional sweet breads.

Tip: For an extra flavor boost, toast the walnuts before adding them to the batter.

Green Tomato Curry

This Green Tomato Curry is a vibrant twist on the classic, offering a tangy and spicy flavor that’s perfect for using up those end-of-season green tomatoes.

Ingredients

• 2 cups green tomatoes, chopped
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 cup coconut milk
• 1/2 cup water
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Mix in 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp chili powder, and 1/2 tsp salt, stirring well to coat the onions.
4. Add the chopped green tomatoes to the pan, stirring to combine with the spice mixture. Cook for 5 minutes, allowing the tomatoes to soften slightly.
5. Pour in 1 cup coconut milk and 1/2 cup water, bringing the mixture to a simmer. Reduce the heat to low and let it cook for 15 minutes, stirring occasionally, until the tomatoes are tender and the sauce has thickened.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of tangy green tomatoes with the creamy coconut milk, creating a dish that’s both comforting and excitingly different.

Tip: For an extra kick, add a diced green chili with the garlic and ginger.

Green Tomato Pickles

Transform those end-of-season green tomatoes into a tangy, crisp pickle that’s perfect for sandwiches or as a zesty side. Here’s how to make your own Green Tomato Pickles at home.

Ingredients

• 2 pounds green tomatoes, sliced into 1/4-inch rounds
• 1 large onion, thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1/2 cup granulated sugar
• 2 tablespoons kosher salt
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon turmeric powder

Instructions

1. In a large bowl, layer the sliced green tomatoes and onion. Sprinkle with 1 tablespoon of kosher salt, cover, and let sit at room temperature for 1 hour to draw out moisture.
2. Rinse the tomatoes and onion under cold water, then drain well and pat dry.
3. In a medium saucepan, combine 1 cup apple cider vinegar, 1 cup water, 1/2 cup granulated sugar, 1 tablespoon kosher salt, 1 tablespoon mustard seeds, 1 teaspoon celery seeds, and 1/2 teaspoon turmeric powder. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
4. Add the tomatoes and onion to the saucepan, reduce heat to low, and simmer for 5 minutes until the tomatoes are slightly softened but still crisp.
5. Using a slotted spoon, transfer the tomatoes and onion to sterilized jars. Pour the hot vinegar mixture over the top, leaving 1/2-inch headspace. Seal the jars and let cool to room temperature before refrigerating.

These pickles stand out for their perfect balance of sweetness and tang, with a crunch that holds up beautifully in the fridge for weeks. Tip: For an extra flavor boost, add a few slices of fresh jalapeño to the jars before sealing.

Green Tomato Jam

Transform those end-of-season green tomatoes into a sweet and tangy jam that’s perfect for toast, cheeses, or even as a glaze for meats. This Green Tomato Jam is a delightful way to savor the last of your garden’s bounty.

Ingredients

• 4 cups chopped green tomatoes
• 2 cups granulated sugar
• 1/2 cup apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions

1. In a large pot, combine the chopped green tomatoes, 2 cups granulated sugar, and 1/2 cup apple cider vinegar. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to medium-low and simmer for 45 minutes, stirring frequently, until the mixture thickens and the tomatoes break down.
3. Stir in 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt. Continue to simmer for another 15 minutes, until the jam reaches your desired consistency.
4. Remove from heat and let cool slightly before transferring to jars or containers. The jam will continue to thicken as it cools.

What sets this jam apart is its unique balance of sweetness and acidity, with a hint of warm spices that make it irresistibly spreadable. It’s a versatile condiment that elevates everything from breakfast to appetizers.

Tip: For a smoother jam, pulse the chopped tomatoes in a food processor before cooking.

Green Tomato Frittata

Wake up to the tangy twist of green tomatoes in this hearty frittata, a perfect blend of freshness and comfort that’ll brighten any morning.

Ingredients

• 6 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup diced green tomatoes
• 1/4 cup diced onion
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh basil

Instructions

1. Preheat your oven to 375°F. In a bowl, whisk together 6 large eggs, 1/4 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
2. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Add 1 cup diced green tomatoes and 1/4 cup diced onion, sautéing for about 5 minutes until the onions are translucent.
3. Pour the egg mixture over the vegetables in the skillet. Sprinkle 1/2 cup shredded cheddar cheese and 2 tablespoons chopped fresh basil evenly over the top.
4. Cook on the stovetop for 2 minutes without stirring, then transfer the skillet to the oven. Bake for 15-20 minutes, until the eggs are set and the top is lightly golden.

The frittata’s edges puff up beautifully in the oven, creating a light texture that contrasts delightfully with the juicy green tomatoes and melted cheese.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the egg mixture before baking.

Green Tomato Gazpacho

When summer’s end leaves you with a bounty of unripe tomatoes, this Green Tomato Gazpacho is a refreshing way to enjoy them.

Ingredients

• 4 cups green tomatoes, roughly chopped
• 1 cucumber, peeled and seeded
• 1 green bell pepper, seeded and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1 cup water
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a blender, combine the green tomatoes, cucumber, green bell pepper, onion, and garlic. Blend until smooth.
2. Add the olive oil, white wine vinegar, salt, black pepper, and cumin. Blend again to combine.
3. With the blender running, slowly add the water until the gazpacho reaches your desired consistency.
4. Chill the gazpacho in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
5. Before serving, garnish with fresh cilantro.

The crisp, tangy flavor of green tomatoes shines in this chilled soup, offering a delightful twist on the classic gazpacho.

Tip: For an extra kick, add a small jalapeño (seeded) to the blender with the other vegetables.

Green Tomato and Bacon Grilled Cheese

Transform your grilled cheese game with this savory twist featuring crispy bacon and tangy green tomatoes.

Ingredients

• 4 slices of sourdough bread
• 4 tablespoons unsalted butter, softened
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 4 slices of bacon, cooked until crispy
• 1 medium green tomato, sliced into 1/4-inch thick rounds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat a large skillet or griddle over medium heat.
2. Butter one side of each slice of sourdough bread with 1 tablespoon of butter per slice.
3. On the unbuttered side of two slices, layer half of the cheddar and mozzarella cheeses, followed by the bacon and green tomato slices. Sprinkle with salt and black pepper. Top with the remaining cheese and the second slice of bread, buttered side out.
4. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
5. Remove from heat, let cool for a minute, then slice and serve.

The contrast between the crispy bacon, melty cheese, and the slight tartness of green tomatoes makes this grilled cheese a standout. It’s a perfect way to use up those end-of-season tomatoes.

Tip: For an extra crispy exterior, spread a thin layer of mayonnaise on the outside of the bread before grilling.

Green Tomato Caprese Salad

This Green Tomato Caprese Salad is a fresh twist on the classic, offering a delightful crunch and tangy flavor that pairs beautifully with creamy mozzarella and aromatic basil.

Ingredients

• 2 large green tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella cheese, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Arrange the sliced green tomatoes and mozzarella on a serving platter, alternating and overlapping them slightly.
2. Tuck the fresh basil leaves between the tomato and mozzarella slices.
3. Drizzle the extra virgin olive oil and balsamic glaze evenly over the arranged slices.
4. Sprinkle the salt and freshly ground black pepper over the top.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

The crispness of green tomatoes against the soft mozzarella creates a textural contrast that’s as pleasing to the palate as it is to the eye.

Tip: For an extra burst of flavor, add a sprinkle of crushed red pepper flakes before serving.

Green Tomato and Corn Pancakes

These Green Tomato and Corn Pancakes are a delightful twist on breakfast, combining the tangy crunch of green tomatoes with the sweet pop of corn in a fluffy, golden pancake.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1/2 cup diced green tomatoes
• 1/2 cup corn kernels (fresh or frozen)
• 2 tablespoons vegetable oil for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
2. In another bowl, beat together 1/2 cup milk, 1 large egg, and 2 tablespoons melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. Gently fold in 1/2 cup diced green tomatoes and 1/2 cup corn kernels.
4. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. For each pancake, pour 1/4 cup of batter into the skillet. Cook for 2-3 minutes on each side, until golden brown and crispy edges form.
5. Serve warm with a drizzle of maple syrup or a dollop of sour cream for an extra layer of flavor.

The contrast between the tangy green tomatoes and sweet corn makes these pancakes a standout dish that’s perfect for brunch or a hearty breakfast.

Tip: For an extra crispy texture, let the batter sit for 5 minutes before cooking to allow the baking powder to activate.

Green Tomato Meatloaf

Transform those end-of-season green tomatoes into a comforting, tangy twist on classic meatloaf that’s sure to become a family favorite.

Ingredients

• 1 1/2 pounds ground beef
• 1 cup finely chopped green tomatoes
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg, beaten
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup ketchup
• 1 tbsp brown sugar
• 1 tsp mustard

Instructions

1. Preheat your oven to 375°F and lightly grease a loaf pan.
2. In a large bowl, combine ground beef, green tomatoes, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, salt, pepper, and paprika. Mix until just combined.
3. Transfer the mixture to the prepared loaf pan, shaping it into a loaf.
4. In a small bowl, whisk together ketchup, brown sugar, and mustard. Spread evenly over the top of the meatloaf.
5. Bake for 1 hour, or until the meatloaf is cooked through and the top is caramelized.
6. Let rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful meatloaf every time.

The green tomatoes add a subtle tanginess that cuts through the richness of the beef, making this meatloaf a standout dish.

Tip: For an extra crispy top, broil the meatloaf for the last 2-3 minutes of cooking.

Green Tomato and Shrimp Stir Fry

This Green Tomato and Shrimp Stir Fry is a vibrant dish that brings a delightful tanginess to your weeknight dinner rotation, perfectly balancing the sweetness of shrimp with the sharpness of green tomatoes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 medium green tomatoes, sliced into 1/2-inch wedges
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until just pink. Remove shrimp from skillet and set aside.
2. In the same skillet, add garlic and cook for 30 seconds until fragrant. Add green tomatoes, soy sauce, sugar, salt, and black pepper. Stir-fry for 3-4 minutes until tomatoes are slightly softened but still hold their shape.
3. Return shrimp to the skillet, add torn basil leaves, and toss everything together for 1 minute until well combined and heated through.

The magic of this dish lies in the contrast between the crisp, acidic green tomatoes and the tender, sweet shrimp, creating a harmony of flavors that’s both refreshing and satisfying.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.

Green Tomato Muffins

These Green Tomato Muffins are a delightful twist on the classic, offering a subtly tangy flavor that pairs perfectly with your morning coffee or as a sweet afternoon snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup finely chopped green tomatoes
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/2 cup buttermilk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
3. In another bowl, mix 1 cup finely chopped green tomatoes, 1/2 cup melted unsalted butter, 1 large egg, 1/2 cup buttermilk, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The unique tang of green tomatoes adds an unexpected but welcome depth to these muffins, making them a standout at any brunch table.

Tip: For an extra crunch, sprinkle the tops with a little coarse sugar before baking.

Conclusion

We hope this roundup of 18 delicious green tomato recipes inspires you to make the most of every season’s bounty. Whether you’re frying, baking, or fermenting, there’s a recipe here to delight your taste buds. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the green tomato love. Happy cooking!