What should I do with approx. 6 Lbs of green tomatoes? I'm in Dallas and an impending freeze is threatening our fall tomato crop. I have no choice but to pick all my unripened fruit? Any suggestions?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I would put them in a cool, dark, dry place, like a pantry or closet. They will continue to rippen, but slower. If you want to use some, take them out a day or two before and put in a window sill to ripen faster.
My friend Anita recently posted a great sounding recipe for a green tomato chutney: http://marriedwithdinner.com/2010/11/19/green_tomato_apple_chutney/
What a treat . . green fried tomatoes. Try them for Thanksgiving.
Thanks for the replies! They are still too green for any chance of them ever ripening, so we'll need to do something with them sooner than later. Chutney sounds interesting, as well as the frying...would still love to hear more ideas!
Chow-chow is a great way to make use of green tomatoes and other end-of-the-garden odds & ends. Here's a good recipe from this site:
You can also substitute green tomatoes for cucumbers in just about any pickle recipe; I prefer them to cukes in bread & butter pickles.
Or slice them thinly and use them as you would zucchini in gratins. I made a gratin with green tomato and caramelized onion topped with breadcrumbs and parmesan that was quite tasty. You'd probably want something with a sweet or creamy note to offset the tartness of the tomatoes.
Make a tomato tart! Throw in a little feta and olives for a bit of Greek flavor or some bleu cheese and a few herbs for more of a French feel!
What about some pickled green tomatoes?