Preserved Green Tomatoes


Put your friers aside, preserved green tomatoes are where it's at



This recipe is incredibly near and dear to my heart. It’s a recipe that I grew up eating and can’t help but associate with my mom, Catherine – mainly because it’s my mother’s signature recipe for Preserved Green Tomatoes. When I decided to launch a new series on how people from around the world eat tomatoes, I just knew that I had to feature my mom’s recipe for preserved green tomatoes, also known as her Green Tomato Bruschetta.

Growing up, there always seemed to be a jar of my mom’s specially preserved green tomatoes lurking in the fridge. She would crack open a jar for snacks, appetizers, and parties until suddenly she was known for this dish. To this day, people still beg her for a jar or the recipe. Luckily, she was willing to unveil the secrets to her recipe with me, so I could share it with all of you.

One of the best parts of this dish is that it uses green tomatoes instead of the traditional red. Green tomatoes are simply unripened tomatoes that remain green in color, hard in texture, and slightly tart in flavor. They’re a special find at the end of the summer, but it seems like green tomatoes usually get the short end of the stick. At least in the United States, green tomatoes are merely fried and served as is. However, dishes like my mom’s preserved green tomatoes are proof that green tomatoes have a lot more to offer.

To make my mom’s Preserved Green Tomatoes, you’ll only need some green tomatoes, spices, and a bit of patience. The first trick is to slice the green tomatoes as thin as possible, preferably with a mandolin. With the tomatoes ready to go, you’ll then gather plenty of spices, herbs, and hot chili peppers. The secret is to layer all of these ingredients into individual jars, so that the flavors and textures are balanced throughout. Then finally, top the jar with some olive oil, pop into the fridge, and try to be as patient as possible. After 5 days of steeping, you’ll finally be free to enjoy your preserved green tomatoes. And trust me – you won’t want to wait a second longer to dig into my mom’s Green Tomato Bruschetta.

Watch the Video

Preserved Green Tomatoes


  • canning jars


  • 3 lbs green tomatoes
  • coarse sea salt
  • white wine vinegar
  • 3 cloves garlic finely chopped
  • 2 Tbsp fennel seeds
  • 2 Tbsp dried oregano
  • 2 Tbsp balsamic vinegar
  • 6 small hot chili peppers
  • olive oil


  • Wash tomatoes, but don't dry them. Slice thinly, collecting all the juice in a bowl as slice.
  • Arrange the sliced tomatoes in the same bowl in layers, sprinkling each layer with sea salt.
  • Place another bowl or plate directly on top on the tomatoes and weight it down. Leave to marinate for 5 hours.
  • Drain thoroughly.
  • Add white wine vinegar to cover tomatoes and leave again for another 4 hours, then drain again.
  • Layer tomatoes in jars sprinkling each layer with some garlic, fennel seeds, oregano, and a few drops of the balsamic. Distribute the chili peppers here and there throughout the jars.
  • Pour olive oil over the tomatoes, shaking the jar to remove any air pockets.
  • Cover tightly and store in a cool place. These tomatoes can be eaten after 5 days, but it will last for 5 months.
Course: Lunch, Snack
Region: North America
Diet: Vegetarian
Keyword: Party Food


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