Scalloped Green Tomatoes ♥ Recipe

When do we eat green tomatoes? At the end of the season, just before the frost hits
Today's vegetable recipe: Thin slices of green tomatoes baked in a gratin dish with garlic and a small measure of cream and fresh Parmesan. Savory. Simple. Low carb.

When do we pick green tomatoes? Only when they're at risk of being lost to frost! This is the lesson learned early this summer, when I thought I was being oh-so-smart about getting 'out ahead' of green-tomato fans with Old-Fashioned Green Tomato Pie. Ha! My pal StephenCooks -- who, sadly, has lost his yen for blogging -- gently wrote, "In my world, the only time I make anything from green tomatoes is when the first frost threatens ... a farmstand operator told me that she never sold a green tomato before October until that movie made people want them 'out of season'."

Oops. From now on, green tomatoes at the end of the growing season, okay?

FAITHFUL READERS may recognize a pattern: few new recipes during the month of October. For the third year in a row, October is the time when I test Thanksgiving recipes for publication in November -- and honestly, it's hard to keep up with both. Stir in a couple of so-so recipes not worth sharing and, well, October has been a slow month for new vegetable recipes from A Veggie Venture. But never fear November will be fabulous -- may I say so, myself?! -- with a few treats and surprises. Stay tuned!


Hands-on time: 10 minutes
Time to table: 60 minutes
Serves as many as needed

A garlic clove
Butter or bacon grease for the gratin dish

Green tomatoes, if small, allow 1 - 2 per person
Fresh garlic
Salt & pepper
Cream or half 'n' half (half milk, half cream)
Freshly grated Parmesan

Preheat oven to 350F or 375F or even 400F. (Tonight I set temperature at 375F to cook along with Hoisin & Honey Pork Tenderloin.) Rub the gratin dish with the cut side of a garlic clove. Grease well.

Slice tomatoes thin and arrange a first layer in the gratin dish. Season with salt and pepper, top with a little Parmesan, drizzle with cream. Repeat until dish is filled. Bake for 45 - 60 minutes, until tomatoes are cooked. Serve immediately. Enjoy!

~ Roasted ~
~ Puréed & Mashed ~
~ Casserole-d & Hot Dish-ed ~

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Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
© Copyright 2008

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I'm lucky to have a neighbor up the road whose huge garden yields many pounds of green tomatoes at this time of year. This will be a great recipe to try -- I usually make something with curry, occasionally green tomato chutney, so scalloped tomatoes will make a nice change!

  2. It is getting to the end of our green tomato season . I hope to get a kilo to try this recipe out. It looks and sounds good! No parmesan here but our old Himalayan Asiago will do just fine.

  3. I have to tell ya - I've never developed a taste for green tomatoes. But I have heard that you should not pick and eat them before a cold snap. That apparently sweetens them.

  4. Oh my that looks really good! I'm gonna try and make a non-dairy version (cow milk allergy here).


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna