Last year one of my Instagram friends shared this canned tomato salad recipe with me. It was too late into the season and my mom’s garden didn’t have any tomatoes to spare. As a child I, remember eating green tomatoes, preserved, they were one of my favorite things. I don’t care so much for canned red tomatoes, but the green ones are so delicious.
I like having canned salads on hand for busy days or when we are doing last minute hosting. Adding some mashed potatoes, protein and canned salad, will have the dinner covered. I can see this as a great addition to a Thanksgiving menu.
These recipes make about 5 quarts of salad. I am thinking to make another double batch before the tomato season ends.
Other Canned Tomato Recipes
Recipe
Ingredients
- 6 lb Green Tomatoes
- 2 lb Red Bell Peppers
- 2 lb Carrots
- 2 lb Yellow Onions
- 1 cup Light Olive Oil
- 1 cup Sugar
- 3/4 cup White Vinegar
- 3 tbsp Salt
- 1/2 tbsp Whole Black Peppers
Instructions
- Clean vegetables to prepare for all the dicing.
- Cut onions, tomatoes, bell peppers into one inch cubes. Shred carrots on a larger part of the grater.
- Prepare oil, vinegar, salt, sugar and whole black peppers.
- In a large pot, preheat oil and add onions to the oil. Let onions cook on medium heat for about 3 minutes or until they just soften.
- Add carrots to the cooking mixture and cook for another 3 minutes.
- Add bell peppers to the cooking mixture and cook for another 3 minutes.
- Add tomatoes to the cooking mixture. Into the mixture, add whole black peppers, salt, sugar and vinegar. Let them simmer for about 15 minutes.
- To sterilize jars, preheat oven to 215F. Wash jars and lids, place them in an oven for about 15 minutes or until completely dry. Fill jars with salad while it's still hot. Close all lids really tight and put all jars upside down. Cover with towel and let them sit there for 4-5 hours.
- Store canned salad in a cool place for several months. Let it sit for at least a couple of weeks, before opening; it gets better with time. But if you aren't patient like me, you can go ahead and eat some right away.
Nutrition Facts
Canned Green Tomato Salad Recipe
Amount Per Serving
Calories 106
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 880mg37%
Potassium 468mg13%
Carbohydrates 23g8%
Fiber 4g16%
Sugar 17g19%
Protein 2g4%
Vitamin A 7895IU158%
Vitamin C 76.6mg93%
Calcium 38mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Just wanted to let you know I made these and they were delicious! We ate a jar right away and I taste good even if you don't wait 🙂 Thanks!
Hey Nella, we did exact same thing. Ate a whole jar right away but now just hanging on for a little.
do the tomatoes have to be green? & do you have any more canned tomatoes recipes like salads or sauces? my mom has a whole garden full of tomatoes & now doesn't know what to do with it...lol.
This recipe is meant for green tomatoes. They have a different flavor than red once. You can use tomatoes in Adjika recipe, here is a link to one we love/ http://momsdish.com/r130 or Marinated tomatoes http://momsdish.com/r394. My mom has the same issue with tomatoes, it's a good one to have. 😉
yeahh my mom did make like 50 jars of adjika & marinated tomatoes they're everywhere in the house too...i was hoping you had other recipes besides the ones you have in your blog but thank you for the response.
Sounds likes she is a busy lady 🙂
this is so much like my favorite salad.. except e lil different.. we use sunflower oil , and after u cut it all up mix and let it sit for 6 hours then bring to boil, cook for 20 min and can
Why do you let it sit for 6 hours? I might try your version. I want to make it again.
So after you put the salad into the sterilized jars, you don't need to put the salad filled jars back into the oven for 20 min or so?
No, you don't need to put it back in the oven.