Green Tomato Mincemeat

Got a surplus of green tomatoes at the end of the growing season? Don’t let them go to waste! This Green Tomato Mincemeat transforms those unripened gems into a sweet, spiced concoction that’s absolutely perfect for holiday pies, tarts, and cookies. It’s the secret ingredient your festive baking has been missing!

The magic of this recipe lies in how those tart green tomatoes meld with sweet apples, chewy raisins, and warm spices. Unlike traditional mincemeat, this version uses coconut oil instead of suet, making it vegetarian-friendly while still delivering that rich, luxurious texture. The long, slow simmer creates a complex flavor profile that will have everyone asking for your secret ingredient!

Ingredients

For the Base:

• 6-8 green, unripe tomatoes, finely chopped and undrained (should yield 8 cups)
• Apple juice (quantity will depend on tomato drainage)
• 6-8 apples, unpeeled, cored, and finely chopped (should yield 8 cups)
• 2 lbs raisins (approximately 8 cups)
• 1 lb dates, chopped

For the Flavor:

• 2 cups brown sugar, firmly packed
• 1 1/3 cups apple cider vinegar
• 1 tablespoon cinnamon
• 3/4 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1 teaspoon sea salt
• 2/3 cups coconut oil

Steps

1. Finely chop (or coarsely grind) the tomatoes and apples, placing each in a separate bowl. For best texture, aim for pieces about 1/4 inch in size. A food processor with pulse function works well, but be careful not to over-process into a puree.
2. Measure out 8 cups of the ground tomatoes and place in a colander set over a bowl to drain, 15-20 minutes. Important: measure how much liquid drains off (usually 1-2 cups). Return tomato pieces to their bowl and add an equal amount of apple juice as was drained. This replacement maintains the perfect moisture balance.
3. Transfer all ingredients except for the coconut oil to a large stockpot or Dutch oven (at least 8-quart capacity). The pot should be no more than 3/4 full to prevent boil-overs during cooking.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. You’ll notice the mixture will foam slightly when it first comes to a boil – this is normal.
5. Once boiling, reduce heat to low (just enough to maintain a gentle simmer) and cook uncovered, stirring every 15-20 minutes to prevent scorching on the bottom. Simmer until the mixture is thick and flavors are well-blended, about 1-3 hours. The longer cooking time develops deeper flavor.
6. You’ll know the mincemeat is done when it has reduced by about one-third, the liquid has thickened to a syrupy consistency, and the tomatoes have become translucent rather than bright green. A wooden spoon dragged through should leave a momentary trail before filling back in.
7. Add the 2/3 cups coconut oil and stir well until completely melted and incorporated, about 2-3 minutes. The oil adds richness and helps preserve the mincemeat.
8. For storage, either:

• Spoon into freezer-safe containers, leaving 1/2 inch headspace for expansion, and freeze for up to 12 months.
• OR pack the hot mixture into sterilized pint-sized mason jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and rings, and process in a boiling water bath for 25 minutes (adjusting for altitude if necessary). Properly sealed jars will keep for 12-18 months in a cool, dark place.

Smart Swaps

• Use coconut sugar instead of brown sugar (1:1 ratio) for a lower glycemic impact
• Substitute dried cranberries for half the raisins to add a tart contrast
• Try avocado oil instead of coconut oil if you prefer a more neutral flavor
• Use apple cider instead of apple juice for a more complex flavor profile

Make It Diabetes-Friendly

• Replace brown sugar with 1 cup of a monk fruit/erythritol blend (reduces carbs by approximately 75%)
• Reduce raisins to 1 lb (4 cups) and add 2 cups chopped fresh cranberries for fewer carbs and more fiber
• Consider serving in smaller portions (about 2 tablespoons per serving) when using in desserts
• Pair with high-protein ingredients like nuts or cheese to slow glucose absorption

Pro Tips

• For a smoother texture, pulse half the mixture in a food processor before adding the coconut oil
• Add 1/4 cup brandy or rum during the last 5 minutes of cooking for an adult version with deeper flavor
• Use green tomatoes that are completely unripe (no yellow or pink showing) for the best texture and flavor
• This mincemeat improves with age – try to make it at least 2 weeks before using for best flavor development