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    • lisev
    • By lisev 26th Oct 18, 12:17 PM
    • 6Posts
    • 48Thanks
    What to do with green tomato glut??
    • #1
    • 26th Oct 18, 12:17 PM
    What to do with green tomato glut?? 26th Oct 18 at 12:17 PM
    Hi all,

    I've just returned from holiday to find that my tomato plants have gone absolutely mad and I have a massive amount of both ripe and unripe tomatoes. I've been checking out green tomato recipes but nothing is really grabbing me. I'm going to be roasting the ripe ones and using in sauces and just as is but i really want to use up the green ones too. Does anyone have any recipes they use or could point me in the right direction?


Page 1
    • greent
    • By greent 26th Oct 18, 12:41 PM
    • 8,030 Posts
    • 81,399 Thanks
    • #2
    • 26th Oct 18, 12:41 PM
    • #2
    • 26th Oct 18, 12:41 PM
    I've tried the mixed tomato chutney and baked chicken and tomatoes here:
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    • VfM4meplse
    • By VfM4meplse 26th Oct 18, 1:23 PM
    • 28,405 Posts
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    • #3
    • 26th Oct 18, 1:23 PM
    • #3
    • 26th Oct 18, 1:23 PM
    Watching with interest. I've picked the last of the red ones, but there are still some green ones on the vine that need to be picked before the frost gets to them. (Incredibly, we got away with no frost overnight but the spring onions were plucked out of the soil pre-emptively!).

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    • CRANKY40
    • By CRANKY40 26th Oct 18, 2:26 PM
    • 3,241 Posts
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    • #4
    • 26th Oct 18, 2:26 PM
    • #4
    • 26th Oct 18, 2:26 PM
    This.....and also remembering MSD who was a lovely friend to quite a few people here

    Divas' Green Tomato chutney
    This is my tried and tested (and favourite) Green tomato chutney....

    1 pint vinegar
    1lb demerara sugar
    1 lb. chopped green tomatoes
    1 lb. chopped cooking apples
    ½ lb. chopped sultanas
    ¼ lb. chopped onions
    ½ lb. sugar (granulated is fine)
    ½ tsp ground ginger
    Pinch of salt
    1 chilli finely chopped (You can skip this if you want a more traditional recipe)
    Put the vinegar and demerara sugar in a pan and heat gently until sugar melts.
    Add all the other ingredients
    Bring mixture to boil and cook slowly stirring all the time until it thickens.
    It's ready when you can pull a wooden spoon across the bottom of the pan and the line you make stays clean.

    I do have another one, but can't find the peice of paper with it on so will post later on for you.

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    • Well Preserved
    • By Well Preserved 26th Oct 18, 3:15 PM
    • 200 Posts
    • 1,170 Thanks
    Well Preserved
    • #5
    • 26th Oct 18, 3:15 PM
    • #5
    • 26th Oct 18, 3:15 PM
    Somebody told me there is a recipe for a delicious cake made using green tomatoes, but they haven't shared it & I haven't googled it yet!
    • C J
    • By C J 26th Oct 18, 3:41 PM
    • 1,173 Posts
    • 7,161 Thanks
    C J
    • #6
    • 26th Oct 18, 3:41 PM
    • #6
    • 26th Oct 18, 3:41 PM
    I had lots of green tomatoes left in my greenhouse too. I picked them and put them in a basket in my kitchen, in a warm spot near the window, along with a couple of bananas and all the tomatoes ripened beautifully within a week.
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    • cafelady
    • By cafelady 29th Oct 18, 2:11 PM
    • 77 Posts
    • 762 Thanks
    • #7
    • 29th Oct 18, 2:11 PM
    • #7
    • 29th Oct 18, 2:11 PM
    No need to use them up all at once. Put them in a single layer in lidded cardboard boxes e.g. shoeboxes and leave them to ripen.
    • cameronb
    • By cameronb 7th Nov 18, 6:27 AM
    • 6 Posts
    • 1 Thanks
    • #8
    • 7th Nov 18, 6:27 AM
    ripen them
    • #8
    • 7th Nov 18, 6:27 AM
    Put them on a sunny window ledge, they don't need to be attached to the plant to go red. We do it with ours all the time. It doesn't take long but how long it takes depends on how sunny it is.
    • Paul H 42
    • By Paul H 42 7th Nov 18, 2:49 PM
    • 3 Posts
    • 3 Thanks
    Paul H 42
    • #9
    • 7th Nov 18, 2:49 PM
    Paper bag trick
    • #9
    • 7th Nov 18, 2:49 PM
    A sunny window sill may be a big ask in November. The classic trick for ripening green tomatoes was to put them in a paper bag, possibly with a ripe banana to provide ethylene, and put them in a drawer. I've actually had mine in a bag in a vegetable rack for some weeks and been eating plenty. You do need to watch out for rotting (especially ones with blight).
    I've made green tomato chutney and I've pickled some whole (recipe from GardenBetty as I couldn't find my usual) - whole pickled ones, cherry-sized, are a very nice thing to have in midwinter, giving you fruitiness which seasonal crops don't have!
    • Jodelle
    • By Jodelle 8th Nov 18, 3:29 AM
    • 1 Posts
    • 0 Thanks
    Vicki's Green Tomato Chutney
    Here's a recipe from a Heathrow workmate that I've treasured and kept - typed on the back of a 1971 Embarkation Card!

    2 lbs green tomatoes (chopped or cut up small)
    2 lbs cooking apples (peeled, cored & chopped or cut up small)
    2 lbs shallots (peeled & chopped or cut up small)
    1 3/4 pints vinegar
    1/2 oz powdered mustard
    1 lb dark brown sugar
    1/2 lb sultanas
    1/2 teasp powdered ginger
    2 oz salt
    1/2 teasp pepper

    Method: Put all in a large saucepan, lid off, and simmer for 1.5-2 hours
    Stir well from time to time to prevent sticking
    Pour into sterilised jars and seal (makes about 7 lbs)
    Chutney keeps well and matures with keeping

    (It occurs to me that this would work well in a modern electric pressure cooker)
    • grazingsheep
    • By grazingsheep 8th Nov 18, 9:47 PM
    • 5 Posts
    • 0 Thanks
    Green tomato cake
    This is a recipe I have made for a few years that uses lots of green tomatoes.

    Green tomato cake
    Serves 24
    725g chopped green tomatoes (chopped small)
    1 tablespoon salt
    125g butter
    250g caster sugar
    2 eggs
    250g plain flour
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1 teaspoon bicarbonate of soda
    1/4 teaspoon salt
    60g sultanas or raisins
    60g chopped walnuts

    Prep:25min › Cook: 45min › Ready in: 1hr 10min

    1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt.
    Let it stand for10 minutes.
    Place in a sieve or colander, rinse with cold water and drain.
    2. Preheat oven to 180 C / Gas 4. Grease and line a 20x30cm (9x13 in) baking tin with greaseproof paper (or an old butter wrapper).
    3. Cream butter and sugar.
    4. Add eggs and beat until creamy.
    5. Sift together flour, cinnamon, nutmeg, bicarb and 1/4 teaspoon salt.
    6. Add sultanas and nuts to dry mixture; add dry ingredients to creamed mixture. The batter will be very stiff. Mix well.
    7. Add drained tomatoes and mix well.
    8. Pour into the prepared tin.
    9. Bake for 40 to 45 minutes in the preheated oven, or until skewer inserted into cake comes out clean.
    Leave to cool for 10 minutes and turn onto a baking tray. Cut into rectangles.
    • Living proof
    • By Living proof 8th Nov 18, 10:22 PM
    • 1,554 Posts
    • 10,144 Thanks
    Living proof
    I had the same problem earlier in the year and when frost threatened I put most of the unripe tomatoes in layers in a cardboard box covered by a paper bag containing many banana skins (had dehydrated the innards!). They have consistently ripened and I check them a couple of times a week and now down to the last layer.

    I also fermented some marble sized green tomatoes with dill, garlic, chilli and mustard seed and of course brine. They are all done now but I haven't yet tried them but they look really nice, like bottled gooseberries!

    If you search for green tomatoes on this forum there are other ideas, like southern fried toms but I haven't tried as my tomatoes were too small.
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