My mom would always wrap a bunch of them (individually) in newspaper, and put them in a cardboard box in a dark, but not too cold closet. They’d be something resembling ripe tomatoes by Thanksgiving.
Looks like the Deep South might qualify as other culture 
Random links, not my recipes
Nah, just sometimes some tomatoes refuse to ripen, and will rot before they do so.
I will typically make green tomato chutney. Nice with cheese.
Good question: we’re in the UK and we planted too late in the year, so we have a lot of green tomatoes.
I did try using them as a substitute for tomatillos in a sort of Mexican Chilli Verde recipe. It was… OK… but not something you’d want to eat all the time. As you said: bring 'em on!
I’ve never tried it but I first saw this on TV about ten years ago. IIRC the idea was that chocolate was a strong flavor and you wouldn’t taste the tomato…so it’s a way to use them up.
Yup, same, and with the ones that are unlikely to ripen at the end of the season, like Broomstick said. You can get quite a lot of really good chutney out of them.
Not sure which culture she’s appropriating, but my gf makes a chickpea soup/stew that uses green tomatoes.
A pickled green tomato wedge is an essential part of the legendary Superdawg, a variation of the Chicago style hot dog.
Good shot here from the Reader (though the inside of the box isn’t printed like in this publicity shoot):
Best hot dog - Chicago Reader
British (sweet/sour) green tomato chutney:
https://www.bbcgoodfood.com/recipes/green-tomato-chutney
Other/similar recipes available online.
Nova Scotia Chow Chow:
A nice relish or condiment to just about anything; or eat it on its own; it’s that tasty.
We still have a few left, and I’ve been thinking that the typical Southern cornmeal-crusted fried green tomatoes might take well to any number of different spice profiles in the breading instead of just salt, pepper, and cayenne. Garam masala, maybe?
I had about four thousand pounds of green tomatoes when the frosts first hit here so I made a green tomato salsa verde that’s really yummy–I didn’t want to go through all the nine yards of canning and worrying about correct acidity and the like so I just vacuum sealed 1.5 cup amounts and tossed them into the freezer. I’m gonna be eating this stuff for MONTHS!