It’s the end of the season, and you’re left with a bounty of hard, green cherry tomatoes on the vine. Don’t let them go to waste. Knowing what to do with green cherry tomatoes can turn this potential problem into a pantry of possibilities. These little gems, picked before the first frost, are not just unripe red tomatoes. They have their own bright, tangy flavor that’s perfect for a range of creative kitchen projects.
What To Do With Green Cherry Tomatoes
This guide will walk you through the best methods to use your harvest. From quick pickles to savory jams, you’ll find a solution for every skill level. Let’s get started with some simple ideas.
Why Use Green Cherry Tomatoes?
Green tomatoes are firmer and more acidic than their ripe counterparts. This makes them excellent for cooking. They hold their shape well under heat. Their tartness balances rich, savory, and sweet flavors beautifully. Using them reduces food waste and extends your garden’s yield.
Safety First: Are Green Tomatoes Safe to Eat?
Yes, they are perfectly safe to eat. There’s an old myth about them being toxic due to solanine, but the levels in green tomatoes are very low. You would have to eat an implausibly large amount for it to be an issue. Cooking them further reduces any trace compounds. So, you can proceed with confidence.
Quick Pickled Green Cherry Tomatoes
This is the fastest way to enjoy your harvest. Pickling mellows the acidity and adds fantastic crunch. You can eat them in just a few hours.
- 1 pound green cherry tomatoes, washed
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 2 cloves garlic, smashed
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- A few sprigs of fresh dill
- Poke each tomato once with a toothpick so the brine can penetrate.
- Combine vinegar, water, salt, sugar, garlic, and spices in a saucepan. Bring to a boil, stirring until salt and sugar dissolve.
- Place tomatoes and dill into a clean jar.
- Carefully pour the hot brine over the tomatoes, leaving a little headspace.
- Let it cool to room temperature, then seal and refrigerate. They’re ready in a few hours, but taste even better after a day.
Green Cherry Tomato Chutney
Chutney is a sweet, sour, and spicy condiment. It pairs wonderfully with cheese, cold meats, or curry. This recipe makes about two cups.
- 1.5 lbs green cherry tomatoes
- 1 medium onion, finely chopped
- 1 cup apple cider vinegar
- 3/4 cup brown sugar
- 1/2 cup raisins or sultanas
- 1 tablespoon fresh ginger, grated
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes
- Salt to taste
- Combine all ingredients in a heavy-bottomed pot.
- Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Reduce heat to low. Let it cook gently for about 45-60 minutes, stirring occasionally, until thickened.
- It’s done when you can drag a spoon across the bottom and the path holds for a second.
- Pour into sterilized jars and seal while hot. Refrigerate after opening.
Frying and Roasting: Simple Heat Methods
Applying direct heat is a classic approach. It caramelizes the sugars that are present and softens the firm texture.
Fried Green Cherry Tomatoes
A southern classic, scaled down. You’ll get crispy, tangy bites that are irresistible. Serve them as a side or appetizer.
- Slice larger cherry tomatoes in half. Leave small ones whole.
- Set up a breading station: one bowl with flour seasoned with salt and pepper, one with a beaten egg, and one with fine cornmeal or breadcrumbs.
- Dredge each tomato in flour, then egg, then cornmeal.
- Heat about 1/4 inch of oil in a skillet over medium-high heat.
- Fry the tomatoes in batches until golden brown on all sides, about 2-3 minutes total.
- Drain on paper towels and sprinkle with a little salt immediately.
Roasted Green Cherry Tomatoes
Roasting concentrates their flavor. Toss them with olive oil, salt, and herbs like thyme or rosemary. Spread on a baking sheet. Roast at 400°F (200°C) for 15-20 minutes until slightly blistered and soft. Use them on pasta, pizza, or blended into a unique salsa verde.
Preserving for Later Use
If you have a large harvest, you’ll want methods that last. These techniques ensure you can enjoy your green tomatoes for months.
Freezing Green Cherry Tomatoes
Freezing is the easiest preservation method. You don’t even need to blanch them first. Just wash and dry the tomatoes thoroughly. Spread them in a single layer on a baking sheet. Place the sheet in the freezer until the tomatoes are solid. Then, transfer them to a freezer bag. They’ll keep for up to a year. Use frozen tomatoes directly in cooked dishes like soups, stews, or sauces—they will be mushy when thawed, but the flavor is great.
Green Tomato Jam
This might sound surprising, but it’s a winner. The jam has a lovely sweet-tart taste similar to a spiced apple butter. It’s fantastic on biscuits or with roasted pork.
- 2 lbs green cherry tomatoes, roughly chopped
- 4 cups sugar
- 1/2 cup lemon juice
- 1 packet (1.75 oz) powdered pectin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- Crush the tomatoes in a large pot. You can use a potato masher.
- Mix in the pectin and lemon juice. Bring to a full boil over high heat.
- Stir in the sugar and spices all at once. Return to a full, rolling boil and boil for exactly 1 minute, stirring constantly.
- Remove from heat. Skim off any foam.
- Ladle into sterilized jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes.
Everyday Cooking Ideas
Incorporate green cherry tomatoes into your daily meals. Their firmness makes them a versatile ingredient.
- Salsa Verde: Blend roasted green cherry tomatoes with tomatillos, onion, jalapeño, cilantro, and lime for a tangy green salsa.
- Pasta Sauce: Sauté chopped onions and garlic, add halved green cherry tomatoes and a splash of white wine. Cook until the tomatoes soften and create a sauce. Toss with pasta and Parmesan.
- Relish for Burgers & Dogs: Chop pickled or fresh green tomatoes finely and mix with a little onion and bell pepper for a bright relish.
- Garnish for Bloody Marys: A pickled green cherry tomato makes a excellent, crunchy garnish for a cocktail.
Tips for Working With Green Cherry Tomatoes
Keep these pointers in mind for the best results. First, always wash them well. A quick soak in water with a bit of vinegar removes any garden debris. Second, taste one raw before you cook. This gives you a sense of it’s acidity level, which can vary. You can then adjust sugar or salt in your recipe. Finally, don’t be afraid to experiment. Their unique flavor can stand up to strong spices and herbs.
FAQ: Your Questions Answered
Can I ripen green cherry tomatoes indoors?
Yes. Place them in a paper bag with a banana or apple. The ethylene gas the fruit emits encourages ripening. Check them daily, as they can go from ripe to overripe quickly once they start.
What’s the difference between green tomatoes and tomatillos?
They are completely different plants. Tomatillos grow inside a papery husk and have a more citrusy flavor. Green tomatoes are simply unripe regular tomatoes. You cannot always substitute one for the other in recipes.
Can I use these recipes for larger green tomatoes?
Absolutely. For larger tomatoes, you’ll just need to adjust prep. Slice or chop them to a size similar to halved cherry tomatoes for even cooking.
How long do pickled green tomatoes last?
If properly processed in a water bath, sealed jars can last a year in a cool, dark place. Once opened, refrigerate and use within a month. Quick pickles (not processed) should stay in the fridge and be eaten within 2-3 weeks.
Having a pile of green cherry tomatoes is a gift, not a burden. With these ideas, you can turn them into pickles, preserves, and delicious meals. Each method offers a different way to enjoy there unique tartness. So next time frost threatens, harvest with out fear and get creative in your kitchen.