Baked Green Tomatoes Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/3/22
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
Baked green tomatoes on a plate

The Spruce/Diana Chistruga

Prep: 5 mins
Cook: 35 mins
Total: 40 mins
Servings: 6 servings

You don't have to fry what you can bake. Enjoy these green tomatoes, as in fried green tomatoes, a tad healthier than they would usually be, yet just as good. If you're wondering what's up with green tomatoes, here's the lowdown: green tomatoes used for frying (or baking in this case) are almost always unripened red tomatoes that are picked early to hold their firmness.

“Green fried tomatoes get an upgrade in this baked version. I loved the molasses flavor of the brown sugar and the cracker crumbs are a unique coating. Plus, no need to clean up after a messy deep fry, but you get all the flavor and crunch.” —Tracy Wilk 

baked green tomatoes
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Ingredients

  • 4 large green tomatoes

  • 2 ounces (1/4 cup) unsalted butter, more for the pan

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup brown sugar, more as needed, divided

  • 3/4 cup coarse cracker crumbs

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make baked green tomatoes

    The Spruce/Diana Chistruga

  2. Position a rack in the center of the oven and heat to 350 F. Cut the tomatoes into 1/2-inch crosswise slices.

    Sliced green tomatoes on a cutting board

    The Spruce/Diana Chistruga

  3. Arrange the slices in a large, greased, rimmed baking sheet. Season with salt and pepper and then spread each slice with about 1/2 tablespoon of brown sugar.

    Raw sliced tomatoes topped with brown sugar

    The Spruce/Diana Chistruga

  4. Cover the tomatoes with the cracker crumbs and dot with butter.

    Raw sliced green tomatoes topped with crackers and butter

    The Spruce/Diana Chistruga

  5. Bake until the tomatoes are tender but still firm, about 25 to 35 minutes.

    Baked green tomato slices

    The Spruce/Diana Chistruga

What's the best way to store fresh tomatoes?

Keep unripened tomatoes in a paper bag or cardboard box, stem side down, in a single layer. If your tomatoes have ripened, they should be kept at room temperature on the counter away from sunlight. When you buy green tomatoes for this recipe, they should be firm, not soft to the touch. Be sure to avoid tomatoes with splits or cracks.


Heirlooms ripen faster than other more commercial varieties of tomatoes and should only be purchased with a few days of being eaten. Heirlooms have a great hearty texture, but after prolonged exposure to cold temperatures (41 F or below), the tomato will soften and become mushy. For this reason, you should never store tomatoes in your refrigerator.

Nutrition Facts (per serving)
187 Calories
10g Fat
25g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 187
% Daily Value*
Total Fat 10g 12%
Saturated Fat 5g 26%
Cholesterol 20mg 7%
Sodium 165mg 7%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 5%
Total Sugars 20g
Protein 2g
Vitamin C 28mg 142%
Calcium 39mg 3%
Iron 1mg 6%
Potassium 279mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)