If they are far enough along let them ripen off the vine. Here's some info...

Sorry about the mishap.

/tricia

Here is a link that might be useful: Ripening Tomatoes

Prop up the plants.....they will ripen and put out more tomatoes. if they are still connected to the plant no need to use them now.
You can make chow chow out of green tomatoes. I don't have a favorite recipe but there are many on line.

In late fall, before a frost, I pick all tomatoes, even small hard green ones, and eventually, they will ripen. It may take a month, but most do turn. So, set them out on a platter (in a sunny window) where they don't touch each other, turn occasionally and see what happens.

Thanks, I will try that with some of the ones that didn't get damaged. I did find a recipe for green verde sauce on line. I've never made it or even eaten it. Does anyone have a T&T recipe that you use green verde in?

I don't know what Chow Chow is but I will look it up.

Thanks - Karen

When COOL weather starts to roll in, you can salvage green ones BEFORE a frost. Wrap loosely in newspaper, put in box (thing from case of soda/beer works well) and put in a cool dry place. Check from time to time. They will ripen, will be better than any supermarket tomato but BOT like off the vine for flavor.

Oh dear, I save green tomatoes for after I've had my fill of ripe ones!

I agree, they will probably ripen if large enough and undamaged. I've made a green salsa verde with them and Grandma used to make a no-meat version of mincemeat with green tomatoes, sugar, spices and raisins.

I also slice and freeze green tomatoes on baking sheets, then package the frozen slices in ziplock bags. They fry up nicely while still frozen, if you let them thaw they get too soft.

Good luck!

Annie

Here's a good green sauce recipe, or at least we like it. Use it for chicken enchilladas. Use your tomatoes instead of the tomatillos. The taste will be similar, but different. Good though.

Roasted Tomatillo Chile Salsa:

1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

For Enchilladas:

Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish

Spicy Black Beans:

2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
freshly ground black pepper

Yellow Rice:

2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes.

Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens.

Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish.

Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.

Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove).

Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix.

Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese.

Fold the tortilla over the filling and roll like a cigar to enclose it.

Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas.

Finally pour over some more of the salsa and top with the remaining shredded cheese.

Bake uncovered for about 30 minutes until bubbly and cracked on top.

Garnish with cilantro and tomato.
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Spicy Black Beans:

In a large pot, soak beans overnight covered in water by 2 inches.

Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes.

Add the beans and cover with water by about 1-inch.

Bring to a boil, reduce the heat, cover, and simmer for 1 to 1-1/2 hours, or until the beans are tender.

Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice:

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat.

Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes.

Remove from the heat and let sit, covered, for 5 minutes.

Discard the garlic and bay leaf, fluff with a fork, and serve.

/tricia

If you don't can, this probably won't help, but I make either green tomato pickles or picalilli (green tomato cabbage relish) with green tomatoes. I also wrap them in brown paper bags and put them in a cupboard in the basement, they will ripen (mostly).

Green tomato salsa is barely edible, IMHO. Not the same thing as tomatillo salsa! I've done both. You might like green tomato salsa, I don't know.

I've also done the fake mincemeat. Just OK, IMHO.

Just wanted to add Tricia that I have saved your recipe from my enchiladas verde thread, to try when I can score some tomatillos (or green tomatoes). It sounds so yummy! Thanks for taking time to type it all out!

Yes, Tricia, thanks for posting the recipe. It's on my menu tomorrow. Today, I will make the verde sauce.

I also, laid the tomatoes that weren't damaged on a newspaper in a room we have attached to our garage. I laid another piece of newspaper over the tomatoes. A few I wrapped in newspaper. This room is cool so hopefully they will ripen. They are beautiful tomatoes without a blemish. It broke my heart when they fell over and the tomatoes scattered all over the ground.

Fried green tomato pizza is very good.

dcarch

You could pickle them.

Green tomato hot dog relish is good as well as the verde sauce.

I use mine (verde) on pork enchiladas. Mmmm...

I do Baked Green tomatoes.
Egg dip, Seasoned Panko/Parmesean crumbs then placed on parchment covered cookie sheet.

Bake at 400 about 15 minutes or until lightly browned. I love them drizzled with malt vinegar or lemon juice.

Deanna

lpinkmountain, could you please post your recipe for picalilli? I haven't had that since I was a kid.

Thanks!

Kerri

dcarch, wow, fried green tomato pizza. It sounds interesting. Do you have a recipe for that?

Deanna, Baking them sounds a bit healthier than frying them. Thanks everyone for your help. Keep ideas coming.

Karen

Karen, I fried the green slices in EVOO and garlic until they are soft, then on the pre-baked pie which was topped with pesto sauce and some mushrooms, then M. cheese and some chopped up sauages.

I had black garlic on top also.

dcarch

Lakemayor, did you water during the heat of the day?
Sounds like you did. I only water VERY early in the
morning, or after the sun goes down. Or maybe the
plants weren't supported properly, (the added weight
of the water droplets on the plant caused it to topple).
I've been growing 'mayters' for over 40 years, and
have experienced your problem during my learning years.

lbpod, Yes, it was late morning and my husband said that he used some wooden stakes from last year which he thinks was part of the problem. They were probably weak where they went into the ground.

Dcarch, That pizza looks delicious! That could be my dinner tomorrow. I don't have black garlic though. But my husband grows garlic so we have plenty of fresh. I just made pesto the other day so I'm good with that. Thanks for the suggestion.

Karen