Baked Green Tomatoes

When we visited Johnson’s Backyard Garden last week, we came home with a whole lotta green tomatoes. I’m thinking, around ten pounds of them? So what’d we do? Well, der, obviously we made fried green tomatoes. Several times. For a few meals actually. They’re, like, super-duper good.

Ugh. But they’re also frrriii-eddd which means I can’t eat them every day for every meal like I want to or else I’ll DIE. So I hadda come up with some other good things to do with them. I thought: I know! I’ll bake them! And whaddaya know, they turned out pretty good. Here’s what I did. I ate them plain, but next time I think I’ll sprinkle some grated parmesan and breadcrumbs inside the tomato caves before baking them.

This is about the size of a tennis ball

I scooped some guts out

And poked garlic into where the guts was

Salt'n'Peppa made an appearance with Olive Oyl

I know it don't look like much, but it tastes fine


Baked Green Tomatoes

Another way to prepare unripe tomatoes

  • Yield: 2 1x


  • 2 green tomatoes, about the size of a tennis ball
  • 1 large clove garlic
  • 1 teaspoon olive oil, divided
  • Salt and pepper


  1. Cut the tops off the tomatoes, about 1/4 inch. Use a melon baller or spoon to carve out a hole in the top about the size of a large marble.
  2. Peel the garlic clove and cut into 8 long spears.
  3. Use a paring knife or chopstick to poke 4 holes around the edges of each tomato cavity and put 4 spears of garlic in each.
  4. Sprinkle with salt and pepper and pour 1/2 teaspoon of olive oil in each.
  5. Place tomatoes in a ramekin and cover with foil.
  6. Bake at 350 F for 1 hour (or microwave, uncovered, for 10 minutes)

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I think these might also be great with some vinaigrette or pesto drizzled on after baking.

1 Comment

  1. Ada Ellis on July 16, 2019 at 6:02 pm

    I’ve done a beef foil bake added whole green tomatoes and it was fantastic.
    I also added:
    Sweet onion
    Sweet potato
    Red tomatoes
    Red potatoes
    My family loves the bake….

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