This simple recipe puts the taste of green front and center.

I don’t know where to get green tomatoes aside from homegrown. I only have one plant (a gorgeous sun gold), so I had to harvest the biggest greenies for Green Tomatoes on Toast. I admit I played with this recipe a bit. With a bigger tomato, it would be easy to skin, but I left the skins on and planned to cook them longer. What that meant, though, was that they didn’t melt and turn into a dip, but stayed firm. The flavor was unexpected, more like tomatillos than tomatoes and somehow the black pepper took on more heat. It was like biting into a little burst of salsa verde. I had some fresh-made flatbread from the farmer’s market I heated in the pan while I cooked the tomatoes. The soft warm bread was a nice vehicle for the tomatoes. If I come across some larger green tomatoes (hint, hint, to the Storey tomato-growing gang) I will try this recipe again. Those flavors in a dip would be phenomenal on toast or with tortilla chips. — Zan Davies, Director of Marketing and Publicity

Green Tomatoes on Toast

Serves 4


  • 2 pounds green (unripened) tomatoes, peeled and thickly sliced
  • salt
  • ¼ cup cream or 3 tablespoons butter
  • freshly ground black pepper
  • 4 slices thick bread, toasted and hot


  1. Put the tomatoes in a medium saucepan and sprinkle with salt. Cover and cook over low heat until the juices have run a little, then raise the heat slightly and cook for 7 to 8 minutes long, until the tomatoes are soft.
  2. Stir in the cream. If using butter, cut it into small pieces and stir them into the hot tomatoes. Season generously with pepper and pour over the toast. Serve immediately.

Tomato A Fresh from the Vine Cookbook Cover

Recipe excerpted from Tomato: A Fresh-from-the-Vine Cookbook © 2010, 2004 by Lawrence Davis-Hollander. All rights reserved.

Storey Digital Editors

We are the staff at Storey Publishing — the crafters, cooks, brewers, builders, homesteaders, gardeners, and all-around DIY-ers who make Storey books.

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