Green Tomato Casserole

Rating: 4.13 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

I love the tangy taste of fried green tomatoes, but they are, well...fried! And messy to make. I developed this recipe to help assuage my hunger for fried green tomatoes, and yes, it does the job quite well. Without all the grease and batter, the tangy taste of the tomato can really shine through!

By Kevin Andrews

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix green tomatoes, celery, green onions, and cilantro together in a 2-quart casserole dish. Whisk soy sauce, olive oil, brown sugar, vinegar, black pepper, salt, and red pepper flakes together in a bowl; pour over vegetable mixture. Toss to coat.

  • Bake in the preheated oven until vegetables are tender, about 45 minutes; stir about 20 minutes into cooking to redistribute sauce.

Cook's Note:

If you don't have a garden, finding green tomatoes can be tricky. Ask the produce person at your grocery store. Tomatoes often arrive at the store green and are allowed to ripen before being put out on display. They may have some in the back or if you ask, they can hold some for you. You can also substitute tomatillos, but they really aren't the same thing.

Nutrition Facts

Per Serving:
215 calories; protein 5.2g; carbohydrates 20.5g; fat 14.2g; sodium 1483.7mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Crystal Bealmear
Rating: 5 stars
08/22/2014
I used everything it called for but added 2 extra Tablespoons of brown sugar and topped with shredded cheddar cheese. I cooked it 20 minutes and stirred the mixture and topped with more cheese. Returned to the oven and baked another 25 minutes. It turned out wonderful!!! Read More
Helpful
(5)

Most helpful critical review

angela
Rating: 1 stars
10/05/2012
Way too salty. Might be better with no salt added less soy sauce and served with rice or noodles. Read More
Helpful
(3)
15 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Crystal Bealmear
Rating: 5 stars
08/22/2014
I used everything it called for but added 2 extra Tablespoons of brown sugar and topped with shredded cheddar cheese. I cooked it 20 minutes and stirred the mixture and topped with more cheese. Returned to the oven and baked another 25 minutes. It turned out wonderful!!! Read More
Helpful
(5)
bfr610
Rating: 5 stars
10/25/2017
Did make some changes didn't have large tomatoes so I used 8 cups of cherry tomatoes halved Added 1/4 teaspoon of Cajun seasoning 1/4 teaspoon of garlic powder 2 cups of shredded cheese large onion chopped instead of green onions 1 sleeve of Ritz crackers crushed 1/2 cup (1 stick) of butter sliced on top and layered tomatoes onions spice mixture and cheese twice with crackers on top. Baked 45 minutes covered then 15 minutes uncovered. Read More
Helpful
(3)
angela
Rating: 1 stars
10/05/2012
Way too salty. Might be better with no salt added less soy sauce and served with rice or noodles. Read More
Helpful
(3)
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viata
Rating: 5 stars
12/27/2012
I didn't use the brown sugar or salt but it tasted wonderful! Our tomatoes are not turning red this year but they look lovely so this was the perfect recipe for them. Thanks! Read More
Helpful
(3)
Stacia Bryant
Rating: 5 stars
07/22/2014
I thought this was a really interesting recipe. I've never had green tomatoes before. I added green peppers and substituted regular onion for the green onions in it. Didn't add the salt since the soy sauce is salty enough as it is. I think if I make this again I might add some mushrooms to it and maybe serve it over rice. Read More
Helpful
(2)
Macy
Rating: 4 stars
10/15/2017
As always I never rate a recipe unless I make it as written at least the first time. Made this exactly as written. This one has me stumped. The recipe doesn't call for cheese but there's cheese in the picture. Baked it in a 2 quart casserole as instructed. Celery wasn't done. That said even with crunchy celery it had a wonderful and very unique flavor. Instead of casserole it totally looked like soup. Green tomato soup! Even so flavor was awesome. In an effort to try to make it into a "casserole " I added some pasta and cooked it in a pan on top of the stove. Pasta absorbed most of the excess liquid and the celery softened up too. I'd for sure make this again. There's NO WAY to describe the blend of flavors. I'm just perplexed HOW to serve it. Is it a side dish a soup what! With addition of pasta it did make a side dish. It's VERY unique and very good! I'll make it again. Read More
Helpful
(1)
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katlady
Rating: 5 stars
10/17/2015
Followed Crystal B's version but added shredded mozzarella and pecorino romano and needed to cook longer. Used low sodium soy and omitted the salt. Great tasting!! Read More
Helpful
(1)
lmj
Rating: 5 stars
11/18/2014
I'm another person who joined to rate a good recipe. I made this with white onion since I had no green. I left out the cilantro which I don't care for and the salt since it calls for soy sauce. I am leary of using red pepper flakes lest it be too spicey but it was delicious. Read More
aw2day
Rating: 4 stars
11/19/2019
This recipe was another good way to use my green tomatoes. For the amount of green tomatoes I had I decided to use 1/2 the soy sauce mixture and it came out just right - not too juicy as many reviewers commented. Half way through the baking time I sprinkled with 1/2 c shredded cheddar cheese and 1/2 cup panko breading This gave a nice crunchy topping. I didn't have celery or green onions so substituted green pepper and yellow onion. I think any mix of mild flavored vegetables would work well for this recipe. Read More
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