Frost is fast approaching and we still have lots of unripe tomatoes in the garden.
I hate food waste. So I need some creative things to do with green tomatoes besides the standard corn-meal battered fried green tomatoes.
Ideas? Thanks!
How about pickled green tomato. Here’s one option.
I’ve heard these are good on pork chops.
The same question was asked back in 2011, right around this same time of year, oddly enough. 
Chile Verde!
Green chili with pork, tomatillos (or your green tomatoes), onions, green peppers, maybe cactus, garlic, chicken stock, cumin, hot peppers and white beans, if you swing that way.
Lots of good ideas in that 2011 thread, thanks!
I’m liking the chile verde idea too. It’s a rainy day and I’m not working, for a change…might be fun to go get some pork and other ingredients and make a batch.
Have to up-vote the kosher style dill pickled tomatoes suggestions people made in the linked thread from 2011.
My grandmother and my parents used to pickle this way but I’m too damn lazy.
These days I just go to Whole Foods and buy Bubbies. Really, any of Bubbies pickled products are head and shoulders above say, Boar’s Head, or other imitations.
Here is arecipe for Bubbies pickled green tomatoes.
I can ask my mom for her green tomato relish recipe, if you’d like. It’s delicious (though not quite as good as fresh tomatoes, of course).
Chronos, I’d love your mom’s relish recipe! I’ve been looking at recipes for those, and also pickled ones per QuickSilver. Not counting the tons of cherry tomatoes, I figure I’ve got at least 10 lbs of full-size green ones on the vine right now. Frost doesn’t appear to be imminent, but neither do many more hot sunny days. 
I’m having fun not working on this rainy and gloomy day and just staying home (this doesn’t happen often enough!) I have andouille sausages and everything else on hand to make this casserole with green tomatoes. I’ve also picked a bunch of ripe cherry tomatoes - I’m cooking them down into sauce and freezing for winter.
My 3 y.o. got a little overzealous helping me pick tomatoes last month, so I made (mostly) green tomato sauce, riffing off this recipe. I believe I added a pinch of sugar, and a dollop of cream at the end, and served it with bucatini (long macaroni). It was fine! I will be making it again this weekend, as I have plenty more green tomatoes to use up before frost hits probably next week.
Looks great! I actually roasted a bunch of tomatoes last night. Indeed, roasting just about any vegetable makes them better. And adding cream (or cream cheese)even moreso.
The roasting thing gave me the idea of sun dried tomatoes, which can be made in the oven at low temp. Then store them in olive oil (doesn’t need to be EVOO) with some herbs like thyme or rosemary or bay leaves. Not garlic though. That can spoil and cause the growth of botulism.
Slice, dip in cornmeal+salt+pepper (maybe a little flour) fry in a lightly oiled pan?