SuzzyQ

Green tomatoes will ripen ... Wash, trim and freeze without skinning ... When you have enough you can thaw enough under hot water to slip the skins off then use in hill sauce, salsa etc. faster than blanching and peeling !,,,

Jan in VA

[QUOTE=DogHouseMom;6940767.....also make a salsa verde from green tomatoes.[/QUOTE]

Salsa verde is actually traditionally made from tomatillos which are not just little green tomatoes.
But, the flavor is meant to be a bit tangy, citrusy, so there's probably no reason green tomatoes wouldn't work well, too. And like you, that was one of the first ways to use them that I thought of as well.

ladydukes

Being from the South....need I say more! Fried Green Tomatoes are delicious! I slice the tomatoes and place them in a mixture of egg and buttermilk. I take a box of corn flakes and crush them up fairly fine, then mix the corn flakes with flour, salt and pepper. I then dredge the tomatoes that have been soaking in the egg-buttermilk mixture in the flour-corn flake mixture and fry them until crisp in oil. Corn flake crumbs make them crunchy. I use this same type batter mixture to fry zucchini squash and eggplant.

squires1042

Thanks everyone who posted their recipes for fried green tomatoes, I have grown to like them but didn't have a good recipe.

Geri B

Do a search for fried green tomatoes....lots of variations..I do seasoned flour, then egg, then 1/2 cornmeal 1/2breadcrumb mixture...fry in oil...then sprinkle a bit of sugar on them. Delish.......

maviskw

Some good recipes here for Fried Green Tomatoes. But when I do mine, I don't use completely green tomatoes. I use them when they are just starting to turn pink. When they have a little color, they taste better.

RedGarnet222

There is always chow chow. It is a relish that southern women make with whatever is left from the garden at the end of the season. If you google it there are many recipes to be had. I make mine from an old better homes and gardens canning book. I will see if I posted a recipe here on the board in years past. I think I did.


Here it is .... Enjoy!

http://www.quiltingboard.com/recipes...ow-t65206.html

Sunny580

Always gathered my best green tomatoes at the very end of summer. Wrapped each in newspaper and placed (in single layer) in cardboard box . Put box in cool, dark place. Check every week to 10 days. You will have ripe tomatoes that taste like fresh picked for another 1 to 2 months. Was told this by a lovely country lady and couldn't believe it. After trying it and only having 2 out of about 40 rot, I became a believer. They don't all ripen at once, hence the long period on time.