9 Ways to Use Green Tomatoes Before the First Frost

Got a pile of green tomatoes and no clue what to do with them? Here are nine creative, no-fry ways to use green tomatoes before frost takes them.

There’s something about that first chilly breeze in late summer that sends every gardener into a quiet panic. You know the one. That whisper from Mother Nature that says, “Better grab what’s left before I turn it all to mush.” And if you’re anything like me, that means staring down a whole lot of green tomatoes still clinging to the vines.

Now, I adore the movie Fried Green Tomatoes. So much so I once named a goat Tawanda. But here’s the kicker: I don’t actually like to eat fried green tomatoes. So every fall, I’ve had to get a little creative.

If you’ve got a pile of underripe tomatoes and no idea what to do with them, don’t worry. You’ve got more options than you think. Today, I’m sharing nine tried-and-true ways to use green tomatoes before the frost hits, from ripening to recipes and even a few unconventional ideas for the garden and homestead.

Why I Never Let Green Tomatoes Go to Waste

Tomatoes stop ripening once nighttime temps consistently dip below 50°F. And once that first frost hits, any fruit left on the vine is toast. In Maine, that usually happens for me sometime in late September, though I’ve learned (the hard way) not to trust the forecast when there’s a “light frost warning.”

But here’s the thing: green tomatoes aren’t just unripe red ones. They’ve got a firm texture, tangy flavor, and a ton of potential once you know what to do with them. With a few tricks, you can ripen them inside, save some for later, or turn them into something actually worth eating.

Let’s Put Those Green Tomatoes to Good Use

If you’re staring at a basket full of green tomatoes and wondering where to begin, you’re not alone. I’ve been there more times than I’d like to admit. The good news? You’ve got options. Way more than you’d think, honestly.

Ripen Green Tomatoes Indoors

If frost is on the way, pick any fully grown green tomatoes still hanging on. Wipe off the dirt and spread them in a single layer in a cardboard box, shallow basket, or even a paper grocery bag. Toss a ripe banana or apple in with them. It gives off ethylene gas. That’s what causes them to ripen faster. I usually tuck mine on top of the fridge or in a dark cabinet and forget about them for a few days.

Tomatoes with a faint blush (that first hint of color) ripen faster and more evenly than solid green ones. I’ve had the best luck when I keep them around 65–70°F and check every few days to pull out any that start to spoil.

If you’ve got buckets of them like I usually do by mid-September, you can also wrap each tomato loosely in newspaper to slow ripening and stretch your harvest for several weeks. If you want a more detailed breakdown (including how temperature and humidity affect ripening) check out my full guide on ripening green tomatoes indoors before frost hits.

Make Green Tomato Salsa

Green tomatoes make a bright, tangy salsa that pairs perfectly with chips, tacos, or scrambled eggs. They don’t turn to mush like overripe reds, which makes them great when you need a little crunch.

Roughly chop tomatoes with onion, jalapeño, garlic, and cilantro. Add lime juice and salt to taste, then pulse in a food processor for a smooth or chunky texture. I once skipped measuring my lime juice and ended up with a salsa so tart it made my eyes water.

If you’d rather preserve it, follow a tested canning recipe so the acidity’s right and it’ll keep safely on the shelf. Green tomatoes are a bit more acidic than ripe ones, but you still need to get the balance right. If you decide to can it, I use the same method I do for my favorite fresh-tomato salsa. Just swap in green ones and you’re good to go.

Pickle Them for a Crunchy Snack

Pickled green tomatoes are one of those old-school homestead treats that deserve a comeback. They’re crisp, tangy, and addictive. I’ve been known to eat them straight out of the jar.

Slice or quarter the tomatoes and pack them into clean jars with garlic, dill, mustard seed, and peppercorns. Pour hot vinegar brine over the top, seal, and refrigerate. Use wide-mouth jars. They’re much easier to fill (and fish out a quick snack later). Give them about a week in the fridge so the flavors can really settle in.

If you prefer long-term storage, you can also water-bath can pickled green tomatoes. Just be sure to use a tested recipe from a reliable source like the National Center for Home Food Preservation.

Cook Up a Tangy Green Tomato Relish

If you’ve ever had a sweet pickle relish, this is its tart, sassy cousin. It’s made with chopped green tomatoes, onion, sweet peppers, a little vinegar, and sugar cooked down until it’s thick and smells amazing. I love spooning it over pork chops or mixing it into deviled eggs. It’s also fantastic stirred into potato salad for a little bite.

If you’d like to try a classic version that nails that old-fashioned tang and crunch, Brooklyn Farm Girl’s Green Tomato Relish recipe is a great one to start with. It’s straightforward, uses everyday ingredients, and tastes just like something your grandmother might have canned.

It’s one of the best ways I’ve ever used up green tomatoes.

Simmer a Spiced Green Tomato Chutney

If you lean toward savory-sweet flavors, try chutney. It’s a flavorful mix of green tomatoes, raisins, vinegar, brown sugar, and warm spices like ginger, cinnamon, and cloves. It’s one of those recipes that makes your whole kitchen smell like autumn. Spoon it over roasted chicken, serve it with sharp cheddar, or jar it up for holiday gifts.

If you’ve never made chutney before, I highly recommend starting with Lovely Greens’ Easy Green Tomato Chutney recipe. It’s a small-batch recipe that hits that perfect mix of spice and sweetness. Once you make a batch, you’ll get why it’s one of those recipes people swear by every fall.

Turn Green Tomatoes into Dehydrated Chips

This one surprises a lot of people, but dehydrated green tomato chips are tart, crispy, and strangely addictive.

If you’ve never tried making them before, Yogi Hollow Farm has a fantastic step-by-step video that walks you through the whole process, from slicing to seasoning to perfectly drying them. Give it a quick watch before you start, especially if you’ve never dehydrated anything and want to see what ‘done’ really looks like.

If you don’t have a dehydrator, use your oven’s lowest setting with the door cracked slightly. They’re great for snacking, crumbling over salads, or packing for hikes. It’s one of my favorite ways to use up the stragglers before the cold really sets in up here.

Bake a Loaf of Green Tomato Bread or Muffins

Think zucchini bread with a tangy twist. Grated green tomatoes add moisture and a hint of acidity that balances the sweetness perfectly.

If you’d like a tried-and-true recipe to start with, Num’s The Word’s Green Tomato Quick Bread has a simple, lightly spiced version that turns out perfectly soft. It freezes great. Just wrap the cooled loaf in foil and stash it for later. For something a little more savory, The Southern Lady Cook’s Green Tomato Muffins with Cheese are a fun twist that pairs nicely with a bowl of soup or chili on a chilly fall day.

My kids call this “mystery muffin season,” because I never tell them what’s in it until they’ve already asked for seconds.

Make a Simple Green Tomato Pasta Sauce

This one’s underrated. Green tomatoes make a bright, slightly tart pasta sauce that feels fancy but comes together fast.

If you’d like a full recipe to follow, Where Is My Spoon’s Green Tomato Sauce is a perfect example. It’s made with simple ingredients, has that rich, comforting flavor, and uses up a good pile of late-season tomatoes at once. It comes out rich and just the right kind of tangy, and it freezes great if you want to tuck a few jars away for winter.

If you’ve still got a few ripe tomatoes mixed in, you can use my easy freezer method for peeling tomatoes without blanching to blend them right into the sauce. Toss it with pasta, roasted veggies, or grilled chicken.

Share the Surplus with Your Animals

If you’ve truly run out of ways to use them, your animals might appreciate the extras. Chickens, ducks, and pigs can eat green tomatoes in small amounts, especially if cooked.

Important: Never feed the leaves or stems. Those contain solanine, which can be toxic in large quantities. Stick to the fruit only.

My goats? Completely uninterested. But the chickens act like I’ve tossed them candy.

Still Wondering What to Do With Green Tomatoes?

Here are a few common questions people ask each fall.

Don’t let those green tomatoes go to waste! Pin this post so you can come back to it when harvest season rolls around.

There’s a lot you can do with green tomatoes, even if fried isn’t your thing. Whether you ripen them indoors, pickle them for the pantry, or turn them into something new, those firm little fruits deserve better than just being dumped in the compost pile.

If you want to plan ahead for next season, check out my guide to the best time to pick tomatoes. It’ll help you stay a step ahead of the frost next year.

So grab what’s left on the vines and try a few of these ideas for yourself. You might just find a new favorite way to savor the tail end of tomato season.