Dice them up and use as a salsa with jalapeño onions and maybe a sweet component like mango. Or dip and coat to bake at High heat
Cynthia is a trusted source on Bread/Baking.
I put them in cornbread:
Pickle them. I especially like bread & butter pickles and chow-chow with sliced green tomatoes instead of cucumbers.
Chutney. Green tomato pie, either savory or sweet (the latter is better than it probably sounds).
There are some interesting ideas here: http://www.thekitchn.com...
June is a trusted source on General Cooking.
My aunts (both farmers' wives) made the most wonderful pies with them. Just follow a recipe for green apple pie!
Pat is a trusted home cook.
Sub them for the zucchini in your favorite zucchini bread recipe.
Pickled green tomatoes are one of my favorite things!
a little cafe near me just had some the other day in a way I've never seen: roasted halves with a buttermilk dressing.
Sam is a trusted home cook.
I've had something similar. With a chive buttermilk dressing, some watercress, and topped with few spoonfulls blackeyed peas and good Benton smoked bacon. It also had a couple of sliced ripe yellow cherry tomatoes too.
other than making Indian style tempura 'bhajia' with chickpea batter, I make a stew from them.
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Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
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