Due to the miserable summer in the UK, the tomatoes mostly haven’t ripened.
What can I do with green (i.e. unripe red) tomatoes?
I know I can make fried green tomatoes - how about green tomato chutney?
Find a politician that you don’t like?
Green tomato jam?
Slice them about 1/4 inch thick. Layer them in a crock or plastic container. Sprinkle each layer with chopped garlic, fennel seed, and if you like a little fire some chopped hungarian wax pepper. Then heavily salt each layer as you go with kosher salt or pickling salt.
Pour a half cup of oil over the top layer. Put a ceramic or glass plate on top of everything and weight it down with a clean rock or a jar full of water.
Set the container in a cool place for about 4 weeks. Skim off any mold that may form. The tomatoes will form their own brine and shrink some during the pickling process.
When you want to eat the tomatoes, scoop out the desired amount into a strainer and rinse under cold water to remove enough salt for your tastes. Drain. Drizzle the tomatoes with olive oil and serve.
These are the best pickles in the world, IMO. I have a couple gallons of them “working” right now.
I don’t know how you make it, but I tried green tomato pie once–it was really very good!
My mom used to make green tomato relish. There seem to be lots of variations out there. She wouldn’t have made one with green peppers, but that sounds tasty to me.
They’ll ripen indoors. I’ve done it a couple of ways. One is to pull up the whole plant and hang it upside down. That’s kinda messy though. Another way is to pick the tomatoes and lay them on newspaper – not touching. They’ll ripen nicely.
That old stand-by, fried green tomatoes.
Slice about 1/4 inch thick. Coat with corn meal, with seasonings if you prefer (I use fresh ground pepper and garlic powder mostly, but sometimes will throw in other things), fry in vegetable oil until crisp and golden-brown. Drain on paper towels, and serve while still hot.
Scumpup, thank you for the recipe! My grandmother used to make green tomato pickles and I have the recipe but I don’t know how to can, so I was in despair of being able to make/have them.
(edited to add: crap, I missed the part where you said you already knew about the fried green tomatoes. Sorry.)
You’re welcome, Kolga. The pickles I described above can just be left in the crock until they are used up over the course of the winter. As long as they are kept in a cool spot with a layer of oil and a weight on them, they won’t spoil.
They won’t be anything like vine ripened, though.
I vote for frying them. I use tempura batter sometimes.
Do you guys eat okra over there? 
I know I’ve seen on a TV cooking show that they can be pureed and used in chocolate cake. A quick search and…
http://www.cooks.com/rec/search/0,1-0,green_tomato_cake,FF.html
Here’s Paula Deen’s Green Tomato Cake. My sister’s been making them all summer by stealing my green tomatoes, at least she shares the cake though. It tastes a lot like a spice cake or carrot cake, and the icing is a definite artery killer.
GREEN TOMATO CHUTNEY
2.2kg - 5lbs green tomatoes
6 large onions
1.3kg - 3lbs apples
1 lt - 2 pints vinegar
100g - 3 1/2oz salt
1 tsp white pepper
2tsp cloves and 2 chillies in muslin bag
1kg - 2lbs brown sugar
500g - 1lb seedless raisins
225g - 8 oz lemon peel
Cut up tomatoes and apples, add remainder of ingredients and boil together for at least 3 hours. Bottle and seal.
My mum makes this with the last of her tomatoes every year. It’s very good.
My mother made the best dill green tomatoes; I wish I had asked her for the recipe before she passed away. They were similar to yours, except with dill and garlic and pickling spices. I’ll have to do some experimentation next summer.