I am not sure that I will be able to answer your question directly.  I have included two different sources that talk about unripe tomatoes.  The toxic chemicals seem to be more likely to affect taste in unripe fruit.  Try to allow more ripening.  The toxic chemicals in a tomato have more effect on some than others.  If I can help more, feel free to contact me. 

https://foodgardening.mequoda.com/daily/vegetable-gardening/can-you-eat-green-tomatoes-raw-or-are-they-toxic/

Can You Eat Green Tomatoes Raw or Are They Toxic?

Is it true that green tomatoes are high in toxins, or can you eat green tomatoes however and whenever you like?

By Amanda MacArthur | March 13, 2025

Can you eat green tomatoes? Raw? Cooked? Diced into a salsa? Oh, this question is as old as time. What else would we bicker about at our gardening clubs, if not green tomatoes?

I don’t know if you’ve ever been a part of a social media group for gardening where a thread turns into something you know not to be true, and you tell yourself, “hold back self, don’t be a know-it-all,” but then at some point, you can’t? That was me recently when one of my favorite gardening groups was busily offering away free advice to a person who had a crop of what looked like hard, green tomatoes. Not Green Zebra tomatoes or the types meant to be a shade of green, but clearly very underripe tomatoes. My stomach rumbled to think of it.

“Chop them into salsa!” one person said. “Fry them up!” another remarked. Then I, in my infinite wisdom, decided to play buzzkill of the year with my “you may want to wait until they ripen, really underripe tomatoes can be high in toxins.”

Cue all the other know-it-alls (we seem to attract one another). “Fried Green Tomatoes are popular in the south, why would people make them if they were toxic?” and “I’ve been eating green tomatoes all my life and I’m still alive!” got shot right back at me. Rather than give into internet squabbles, I decided to move on and let them enjoy their digestive issues in peace. But let’s talk about the first two reactions which I do think need clarification:

1. Chefs don’t use wildly underripe tomatoes to make fried green tomatoes, because underripe tomatoes taste terrible. They used tomatoes that are beginning to turn yellow/red which have lower levels of solanine and taste much better.
2. It’s correct that you probably won’t die from eating underripe green tomatoes, but who is to say a child or pet wouldn’t? Maybe the green tomatoes you eat aren’t all that underripe? If they were, you’d probably know. If you need to spice and pickle the tomatoes to make them taste good, then they’re not ripe enough—solanine makes them taste bitter and horrible. That should be the big red flag.

I’m of course not here to tell you what to do with your green tomatoes, but there are so many ways to ripen green tomatoes, why settle for the bitter murder tomatoes?

https://www.farmzy.nl/en-gb/are-tomato-plants-poisonous

Are tomato plants poisonous?

Tomato plants belong to the deadly nightshade family, which include a number of (very) poisonous plants, but also a large number of edible plants such as: bell peppers (paprika) and pointed peppers (spicy and sweet paprika), eggplant and potatoes.
Most of the toxic plants in the nightshade family contain a substance called solanine. This protects the plant against harmful insects and other attackers. The tomato plant also has this substance in all of its green parts. So it is unwise to eat the leaves or any other green parts of the tomato plant. Just to be clear: although the leaves of Farmzy Little Red Tree might look like kale, you cannot eat these leaves either. Yes, we get asked this question quite often.

Are green tomatoes poisonous?

Green, thus unripe tomatoes contain a substance called tomatine in addition to solanine. Both tomatine and solanine are toxic so it is not wise to eat green tomatoes in large quantities. Solanine poisoning can cause unpleasant symptoms like fever, abdominal pain, diarrhea, vomiting, drowsiness and lethargy. Because tomato plants in nature depend on their fruit being eaten for the distribution of their seed, the 2 toxins disappear as soon as the tomatoes ripen and the fruit turns deliciously sweet.

Recipes for unripe tomatoes

Never the less, unripe green tomatoes are often included in the recipes of several cultures, mostly Southern European and South American. In the past, people from the former Yugoslavia and Turkey used to call on my father, who grew vine tomatoes, to buy green (unripe red) tomatoes. They made preserves out of them to eat in the winter. Probably these people serve pickled green tomatoes as a side dish so the amount of tomatine and solanine they ingest would be too small to affect them. Another explanation is that the toxins slowly degrade during the storage period.

Thank you, I’ll review the articles.

You are welcome.  I hope the ripening process helps.  If I can assist, let me know.