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Healthy Eats and Repeat

Highlighting Food, Recipes, and Ideas for a Healthy Lifestyle

Green Tomatoes

Posted by Caitlin Huth - tomatoes

Two years ago this month, Health Eats and Repeat posted on tomatoes. As the season is starting to come to an end, I am coming back to tomatoes. This time to look at those green tomatoes that did not ripen on the vine.

While there are varieties of tomatoes that ripen and retain a green color, consider making use of the green, unripe fruit in your kitchen.

Since the fruit comes from the same plant, the nutritional value of ripe red tomatoes and unripe green tomatoes are basically the same. The exception is that green tomatoes have much less vitamin A, which is formed as part of the red pigments developed in ripe tomatoes.

  • Buy: Depending on where you live, you may or may not be able to buy unripe green tomatoes. Instead, rely on your own garden or friends and relatives who planted tomatoes this year. Look for fully formed, mature tomatoes that are firm and have not yet begun to blush, or start to turn pink or red.
  • Price: If green tomatoes are available, they will likely be a similar cost to red, ripe tomatoes.
  • Store: While green tomatoes are not ripe yet, they may start to ripen once brought inside. Use before they begin to turn color or become soft or start to rot. If you desire to ripen your tomatoes, the University of Alaska Extension has a couple options.
  • Prepare: Wash green tomatoes and cut into the desired sizes for your recipes. Green tomatoes have firm flesh and the skin is still firmly attached to the flesh. It may be easier to leave skins on. (The crisp recipe in this post was prepared without removing skins.)
  • Eat: While fried green tomatoes may have come to mind, green tomatoes work well in a variety of sweet and savory recipes. Try the recipe in this blog or use the reference list below to find more ideas for using green tomatoes.


If you are surprised by tomatoes in a dessert recipe, give it a try!  This apple pie-like recipe is adult- and kid-approved!

Green Tomato Crisp (serves 9)

Any variety of green tomato will work in this recipe. About 4 medium tomatoes will fill the 4 cups chopped. For a variation, add nuts to the crumb topping.

4 cups chopped green tomatoes
3/4 cup sugar
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
2 Tbsp apple cider vinegar
3 Tbsp all-purpose flour or whole-wheat flour

Crumb Topping
1/4 cup all-purpose flour or whole-wheat flour
1/4 cup old-fashioned rolled or quick oats
1/4 cup packed brown sugar
3 Tbsp cooking oil

1. Preheat oven to 350°F.
2. Combine all filling ingredients in a bowl, stirring to coat all tomato pieces. Spread into a greased 9x9-inch baking pan.
3. Combine flour, oats, and brown sugar in a medium bowl. Drizzle oil over flour mixture and toss until crumbly. Sprinkle over filling.
4. Bake uncovered 30-45 minutes or until filling is bubbling and crust is golden brown.

Nutritional analysis per serving: 180 calories, 5g fat, 140mg sodium, 33g carbohydrate, 1g fiber, 2g protein

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