Thanks, Lindac. Is this recipe for a relish? Can I water bath can it?

I always hope all my cherry tomatoes don't ripen so I can make pickles out of them. Whole green cherry tomatoes in a pickling liquid flavored with dill and garlic are the perfect accompaniment to a Bloody Mary!! You could try that with the "mongrel" tomatoes :-)

I would just serve it as refrigerator pickles....it should ferment a bit.....I think if you water bath it you would ruin it.
Oh yeah and don't forget to add some garlic....and I assumed those red peppers are a bit hot?

If you like Tex-Mex food....

I roast green & slightly ripe tomatoes, peppers (hot & sweet) with onion, garlic, cilantro until the veggies were limp and falling apart. Then freeze in 1-2 cup portions.

I use a portion of it to add to burrito and enchilada filling and then use the rest of a package stirred into a simple white sauce for topping before popping into the oven. Particularly good for chicken enchiladas.

Thanks for helping me out. I may try all of the suggestions if I can harvest them before the frost. Today is out as I am committed to go out of town. (Ever find yourself wishing you could sometimes play things hour by hour? I often do, but it seems that often after making a commitment there is something teasing me to cancel.)

gardengal48 -- I bet I could do that dill pickle operation on the firm green mongrels. I usually try to make filled green beans (dilly beans) every summer, but haven't gotten to it this year. I hot water bath the pickled beans. Is that how you to your green cherry tomatoes? Is the recipe pretty much like the dilly bean recipe -- green beans, garlic clove, dried red pepper, dill weed, white vinegar, I think picking salt? I may want a Bloody Mary after all my garden and kitchen work.

ci-lantro -- I absolutely love Tex-Mex food. Double that if it's got cilantro in it. I make a lot of Southeast Asian food as well. There is a Thai sea food salad that is very similar to civiche. I often make quickie burritos and, yes, I can see how your roasted tomato-peppers-onion sauce would work nicely. Do you slow smoke-roast the veggies outdoors or roast them in a pan in the oven? I may try roasting in my wood-fire grill (Char-Griller -- lid closes so it can act like a smoker).

I'll have to experiment with the bizillions of tiny unripened ground cherries. Last year I envisioned a sort of ground cherry - cranberry - chili salsa (with lime juice if refrigerator fresh)

Thanks again. I'll try to follow up with photos.

ETA -- see the small green and (ripened) yellow tomatoes? These were volunteers that ended up in a front perennial garden, and I just let them be. There is a bird table there and on it I place seeds from old seed packs and various seeds culled from kitchen prep -- squash, tomato, melon, older nuts and sunflower seeds. I suspect that over the years, some of the volunteers got together. Perhaps a yellow pair cross pollinated a sun gold or a plum tomato. Some of the older seeds (outdated seed packs) were viable, including some micro greens and mustards. The ground cherries are everywhere, but need more sun than they get in the bird tray area.

petalique - that is pretty much the recipe in a nutshell!! And yes, I do the hot water bath. If I have enough, I often give away as Christmas gifts (although first making sure I don't run short!!). I do green beans, carrot and asparagus the same way.

Gardengal, thanks. I never thought of doing carrots and asparagus. Like you, I love giving them away and keeping a good supply for us. I like it when a simple, low calorie, delicious item like this (maybe decorated with a bit of paper or fabric and a raffia tie) gets placed (temporarily) on a west-facing kitchen window from where it gets backlit. Here's another that looks gorgeous against a window: sweet pickled 1.5 inch crab apples. The rose hue of the skin, the cinnamon stick, clove and syrup are just a visual knockout. Kids seem to love the sweet sour treat. I haven't made those in years. Perhaps that crabapple tree is still in the neighborhood a few miles away. Years ago the family allowed me to pick. I gave them a jar or two of the results.

Petalique--I roasted them in an 18 qt. Nesco (in a roaster pan set inside the Nesco) but wish that I had thought to do them out on the grill. Awesome idea.

Thanks, Ci-lantro. I love the character of hardwood or corncob smoke. We heat with a wood stove, and I've experimented with roasting/smoking whole eggplant and peppers in the wood stove (on coals with a bit of wood). Outside, that Char- Griller small unit has a pull down steel lid and holes to adjust air intake. There's always hardwood scraps around -- maple, oak, birch, ash -- so it's easy to give a lot of flavor to vegetables, chicken or other dishes.

Oops! I goofed and forgot to add the pickling salt to the dilled small green tomatoes! So the first batch of 4 pint jars got no salt. I hate to open then up to add salt and re-water bath again. They will likely get too soft.

suggestions, anyone?