Guest Post: Baked Green Tomato Recipe

Editor’s Note: This week’s guest post is from one of my fellow “Sunday Snippet” participants, Barb. We are still getting tomatoes from our garden so I can’t wait to try this recipe!

A movie some years back titled “Fried Green Tomatoes” piqued my interest in what can be done when frost approaches and you still have unripened tomatoes on the vine in your garden.  Apparently in the South, frying them is the way to go, but for the life of me, I can’t fry anything and have it turn out right.  What to do?

After some serious on-line searching I ferreted out a delicious baked green tomato recipe to make great use of those end-of-season fruits.  It tastes so good I think grocery stores are making a mistake in only offering hot-house tomatoes in the fall and winter.

This is my adapted version of the recipe that serves six:


  • 4 large firm green tomatoes (If you’re dealing with small to medium tomatoes, just guesstimate as I do for your numbers)
  • salt and pepper to taste
  • ½ cup of brown sugar
  • ¾ cup coarse buttery cracker crumbs (I used Keebler Townhouse Originals the first time)
  • 4 tablespoons of butter
  • a dash of cinnamon


Cut green tomatoes in ½ inch slices and arrange in a greased baking dish.  Season with salt and pepper and distribute brown sugar and cinnamon over them evenly.  Cover with crumbs and dot with butter.  Bake at 350° until green tomatoes are tender but still firm (about 25-35 min.).

If you want, you can put a couple of teaspoons of cinnamon in the brown sugar, stir it up, and it will be easier to get the cinnamon evenly distributed.  You can also throw a few pecans or walnuts into this and it tastes good.

Yum!  My husband loved it, but I have to be gluten-free so I experimented with the recipe for us disadvantaged folk.

Gluten-free version

Crackers are out for gluten-free diets.  So far I haven’t found any gluten-free crackers at the health food store that I like, so I make up a mix of cooked brown rice with wild rice, about half and half.  The wild rice adds a great nutty flavor to the combo.  You can take the cooled rice and sprinkle it over the tomatoes in place of the crackers.  The crunch of the crackers is lost but the taste combination is good.

If you are a great cook and want to experiment with this combination of flavors, I think this recipe could be adapted to make a green tomato pie.  The original tastes good enough to be a dessert in my opinion, although I served it as a side with pork.

About Barb

BarbI am retired and write a blog titled: Suffering With Joy.  The idea came because I have severe fibromyalgia and have had both hips replaced.  I wanted to promote both spiritual and physical wellness, share my journey toward improvement, and also write about Catholic teaching.  So many people are living in despair these days that I wanted my blog to be a place of peace, joy, and hope.  The blog is pretty eclectic with subjects like the universe all the way down to the occasional gluten-free recipe.  Mainly it’s spiritually oriented.

I do copy editing and proofreading for a major Catholic publisher, too, and have joined Catholic Writer’s Guild this year.  If you are a writer and need my services, just contact me at my blog.

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