Farm To Table | Healthy Recipes | Sauces / Dips / Dressings

Pomodori Verdi – Green Tomato Sauce

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This green tomato sauce is made with green, unripe tomatoes, not tomatillos. It’s a great recipe to use up all of the end-of-season tomatoes.

Jars of green tomatoes on white board.Pin
Pomodori Verdi

If you find yourself with an abundance of unripe green tomatoes, don’t despair! You can preserve them by canning them into a delicious and versatile pomodori verdi (green tomato) sauce.

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Canning pomodori verdi is a great way to extend the shelf life of your green tomatoes and create a flavorful pantry staple that you can use in various dishes.

First, we’ll guide you through canning pomodori verdi, including selecting the right ingredients, preparing your jars and equipment, and safely processing the jars for long-term storage.

Then, with our simple and easy-to-follow recipe, you can enjoy the bright, tangy flavor of green tomatoes all year round!

The Italian word Pomodori verdi literally translated means Green tomatoes. So technically, this is a sauce made with pomodori verdi. I’ve asked Italians, and they do not make this green tomato sauce. They use them fresh in salads and on an antipasto.

Why should you make it?

Canning green tomato sauce is a great way to preserve fresh green tomatoes’ flavor and nutritional value for future use. Here are some reasons to consider canning green tomato sauce:

  1. To avoid waste: If you have an abundance of green tomatoes in your garden at the end of summer or have purchased more than you can use before they spoil, canning them into sauce can help you avoid wasting them.
  2. To have a convenient pantry staple: Having jars of homemade green tomato sauce in your pantry means you always have a flavorful and nutritious sauce on hand for quick and easy meals.
  3. To save money: Canning green tomato sauce can be more cost-effective than buying store-bought sauce, especially if you can access free or inexpensive green tomatoes.
  4. To control the ingredients: When you make green tomato sauce, you can control the quality and type of ingredients you use, such as reducing the amount of salt or sugar.
  5. To enjoy the flavor: Green tomato sauce has a unique tangy yet sweet flavor that can be a tasty alternative to traditional tomato-based sauces.
  6. To extend the shelf life: Canning is a safe and effective way to extend the shelf life of your green tomato sauce for up to a year or more, allowing you to enjoy the taste of fresh green tomatoes throughout the year.

Overall, canning green tomato sauce is a practical and flavorful way to use extra green tomatoes while ensuring you always have a delicious and convenient sauce on hand.

What you need

  1. Green, unripe tomatoes: Use up all of your end-of season-tomatoes.
  2. Onion: Yellow or white onion or shallot.
  3. Garlic: Fresh garlic is best, but you could substitute garlic powder if you don’t have fresh on hand.
  4. Bay leaf
  5. Salt: Kosher, Sea salt, or Canning salt.
  6. Basil: Dried or fresh will both work.
  7. Oregano: Fresh or dried will both work.
  8. Parsley: Again, fresh or dried are both fine.
  9. Pepper: Freshly ground black pepper is best.
  10. Sugar: Add sugar to taste. Start with 2 tablespoons and add more if you’d like.
  11. Lemon juice: Bottled lemon juice must be added to the jars or use citric acid.
Basket of green cherry tomatoes.Pin
Basket of green cherry tomatoes.

How to make it

Step One

Cut tomatoes so that they fit in the juicer.

Green tomatoes cut to fit into juicer.Pin
Cut tomatoes to fit into the juicer.

Step Two

If you are using frozen tomatoes or if you are using a food mill to remove the skins and seeds, soften the tomatoes in boiling water for about five minutes first.

Whole tomatoes in a large pot with water.Pin
Soften tomatoes if you’re using a food mill.

Step Three

Set up your juicing station with a bowl to catch the juice.

This is the setup for the Kitchenaid vegetable strainer/ juicer attachment.

Kitchenaid juicer station set up.Pin
Kitchenaid set up for juicer station.

Step Four

Juice the tomatoes.

Run the skins and seeds through twice to extract as much juice as possible.

NOTE: Since these tomatoes are immature, their seeds are not fully developed. Therefore you will not be able to remove them all.

Green tomato juice in a large bowl.Pin
Juice the tomatoes.

Step Five

Soften onions in a bit of olive oil.

Chopped onion in cast iron pan, softening.Pin
Soften the onion in a bit of olive oil.

Step Six

Add garlic and soften for a couple of minutes.

Garlic added.Pin
Add garlic and cook for another couple of minutes.

Step Seven

Add tomato juice, onion, garlic, and dried spices to a large stainless steel stockpot.

Simmer it down until it is about half of the amount that you started with.

If you would like a smooth sauce, you can use an immersion blender or run it in batches in your blender. Be careful because the sauce is very hot and can burn you.

Garlic, onion and spices added to tomato juice in large pot.Pin
Add tomato juice, onion, garlic, and spices to a large stockpot.

To can sauce

Step Eight

Prepare your canning pot, lids, and jars.

Keep jars in hot water until you are ready to fill them.

Add lemon juice to a warm jar.

Lemon juice added to jar.Pin
Add lemon juice to jar.

Step Nine

Fill the jars with the aid of your canning funnel, leaving a ½-headspace

Sauce added to jar with the aid of a canning funnel.Pin
Fill jars with sauce, leaving ½-inch headspace.

Step Ten

Remove any bubbles with a bubble tool or plastic or wooden chopstick.

Removing air bubbles with wooden chopstick.Pin
Remove air bubbles with a wooden chopstick.

Step Eleven

Wipe the rim of the jar clean with a damp paper towel to remove any food particles. This will ensure proper sealing.

Wiping the jar rim.Pin
Wipe the jar rim with a damp paper towel.

Step Twelve

Center lid on the jar.

Screw on the band, fingertip tight.

Jar lifter adding lid to jar.Pin
Add lids.

NOTE: You can use your pressure canner or water bath canner. Read on to see how.

To pressure can

Be sure the rack is in the bottom of the canner. Add the jars to the canning pot. Secure lid. Turn the heat on high and vent the canner for 10 minutes.

After 10 minutes, add the dial gauge or weighted gauge pressure regulator to the pot.

Let the canner come up to the correct pressure for your altitude. See notes in the recipe card below for the pressure required for your altitude.

When the gauge has come up to the desired pressure, start the timer.

Once time has elapsed, remove the canner from the burner. Allow pressure to release naturally.

Once all of the pressure has been released, carefully open the lid and move it partially off the top of the canning pot. Let it rest like that for 5 minutes.

Then, remove the lid and allow the jars to rest another 5 to 10 minutes in the canning pot.

After resting, remove the hot jars to a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed.

Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.

Then, remove the bands. Gently pick the jar up by the lid to further check the seal. Again, if it is not sealed, use it first.

Label jars with contents and the date. Store in a cool, dark space.

To water bath can

Get the canner water hot, and add the filled jars. Once the water is boiling, set the timer.

Once processing time is done, remove the pot from the heat, carefully open the lid, and move it partially off the top of the canning pot. Let it rest like that for 5 minutes.

Then, remove the lid and allow the jars to rest in the canning pot for another 5 to 10 minutes.

After resting, remove the jars onto a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed. You may hear the lids pinging sometime in the next hour. This is music to a canner’s ears. It is due to the reaction of the lids being sealed to the jar.

Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.

Then, remove the bands. Gently pick the jar up by the lid to further check the seal. Again, if it is not sealed, use it first.

Label jars with contents and the date. Store in a cool dark place.

Three jars of green tomato sauce on white board.Pin

How to use green tomato sauce

Use green tomato sauce in various ways, just like any other tomato-based sauce. Here are some ideas for using your homemade green tomato sauce:

  1. As a pasta sauce: Cook your favorite pasta according to the package instructions, and drain it lightly. Then toss it with the green tomato sauce and some of the pasta cooking water. Add a splash of heavy cream and freshly grated Parmigiano-reggiano cheese. Garnish with some chopped fresh herbs like basil or parsley for extra flavor.
  2. As a dip: Green tomato sauce makes a delicious dip for chips or crudites. Mix it with cream cheese or sour cream to make a creamy dip.
  3. As a pizza sauce: Spread the green tomato sauce on your pizza crust, and then add your favorite toppings. Mix the sauce with some shredded mozzarella cheese and top it with fresh basil for a classic Margherita pizza.
  4. As a marinade: Use the green tomato sauce as a marinade for chicken or fish. Coat the protein with the sauce and let it sit in the refrigerator for a few hours, up to 24 hours, before cooking.
  5. As a condiment: Use green tomato sauce for burgers, sandwiches, or hot dogs. Mix it with some mayonnaise or yogurt to make a tangy sandwich spread.
  6. As a soup base: Add the green tomato sauce to a pot with some broth or stock and other vegetables, like carrots and celery, to make a flavorful vegetable soup.

Just a few ideas to get you thinking. Get creative and experiment with different ways to use your homemade green tomato sauce!

Helpful tools

More delicious pantry staples

Canning pomodori verdi sauce (green tomato sauce) is a great way to use unripe green tomatoes, preserve their flavor and nutrition, and create a delicious and versatile pantry staple that you can use in many dishes. With simple ingredients and basic canning equipment, you can make a bright, tangy, and flavorful sauce for pasta dishes, pizza, dips, marinades, and more.

Not only is canning pomodori verdi a practical way to avoid wasting excess green tomatoes, but it’s also an opportunity to experiment with new flavors and to enjoy the taste of fresh green tomatoes year-round. So give it a try, and enjoy the delicious results of your canning efforts!

Stacked jars of pomodori verdi.Pin
Pomodori Verdi

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Binky's signature
Green tomato sauce in jars.Pin

Pomodori Verdi – Green Tomato Sauce

This green tomato sauce is made with green unripe tomatoes, not tomatillos. It's a great recipe to use up all of the end of season tomatoes.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 7 votes
Print Pin Rate
Course: sauce
Cuisine: American
Prep Time: 40 minutes
Cook Time: 5 hours
processing time: 35 minutes
Total Time: 6 hours 15 minutes
Servings: 4 pints
Calories: 70kcal
Author: Beth Neels
Cost: $2

Ingredients

Instructions

  • Skin and deseed tomatoes using a food mill, vegetable strainer or by hand.
  • Dice onion and mince garlic.
  • Soften onion in a bit of olive oil. Add garlic and soften that for 3-4 minutes.
  • Add the onion, garlic and tomato sauce, plus all of the the other ingredients, except for the lemon juice.
  • Bring the sauce to a boil and then reduce heat to a high simmer. Cook the sauce down by half. Once it has thickened up so it resembles a sauce, it's time to can it.

To pressure can

  • Add 1 tablespoon of lemon juice per pint or 2 tablespoons of lemon juice per quart.
  • Fill the jars with the aid of your canning funnel, leaving 1/2-inch headspace. (The space between the top of the sauce and the rim of the jar.
  • Remove bubbles with a bubble tool or wooden chopstick.
  • Wipe the rim of the jar clean with a damp paper towel.
  • Center lid on the jar. Screw on the band, fingertip tight.
  • Add the jars to the canning pot. Secure lid. Turn the heat on high and vent the canner for 10 minutes.
  • After 10 minutes, add the dial gauge or weighted gauge pressure regulator to the pot.
  • Let the canner come up to the correct pressure for your altitude. See notes in the recipe card below for the pressure required for your altitude.
  • When the gauge has come up to the desired pressure, start the timer.
  • Once time has elapsed, remove the canner from the burner. Allow pressure to release naturally.
  • Once all of the pressure has been released, carefully open the lid and move it partially off the top of the canning pot. Let it rest like that for 5 minutes.
  • Then remove the lid and allow the jars to rest another 5 to 10 minutes in the canning pot.
  • After resting, remove the jars to a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed.
  • Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.
  • Then remove the bands. Gently pick the jar up by the lid to further check the seal. Again, if it is not sealed, use it first.
  • Label jars with contents and the date. Store in a cool, dark space.

To water bath can

  • Get the canner water hot, and add the filled jars. Once the water is boiling, set the timer.
  • Once processing time is done, remove the pot from the heat and carefully open the lid and move it partially off the top of the canning pot. Let it rest like that for 5 minutes.
  • Then remove the lid and allow the jars to rest another 5 to 10 minutes in the canning pot.
  • After resting, remove the jars onto a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed.
  • Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.
  • Then remove the bands. Gently pick the jar up by the lid to further check the seal. Again, if it is not sealed, use it first.
  • Label jars with contents and the date. Store in a cool, dark space.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

Notes

Pressure canner dial gauge 20 minutes pints, 25 minutes quarts
0-2000 feet above sea level               11 pounds
2000-4000 feet above sea level       12 pounds
4000-6000 feet above sea level       13 pounds
8000+ feet above sea level                14 pounds
Pressure canner weighted gauge 20 minutes pints, 25 minutes quarts
0-1000 feet above sea level               10 pounds
1000+ feet above sea level                 15 pounds
Water bath canner pints
0-1000 feet above sea level               35 minutes
1000-3000 feet above sea level       40 minutes
3000-6000 feet above sea level       45 minutes
6000-8000 feet above sea level       50 minutes
8000+ feet above sea level                55 minutes
Water bath canner quarts
0-1000 feet above sea level               40 minutes
1000-3000 feet above sea level        45 minutes
3000-6000 feet above sea level       50 minutes
6000-8000 feet above sea level       55 minutes
8000+ feet above sea level                60 minutes
Sealed jars will last about one year stored in a cool dark space.
For serving suggestions, see article above.
 

Nutrition

Calories: 70kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 1166mg | Potassium: 110mg | Fiber: 2g | Sugar: 13g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 2mg
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10 Comments

  1. 5 stars
    I made this the other day and even the kids loved it! So flavorful. I’ll definitely be making it again!

  2. 5 stars
    This is my new favorite sauce! It tastes great on so many things and is surprisingly simple to make!

  3. 5 stars
    We loved this green tomato sauce at our bbq. I made it with all my green tomatoes growing in the garden. Absolutely brilliant.

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