Just in case your tomatoes don't ripen, all is not lost. Here's a delicious recipe for your green tomatoes that made my mouth start to water just by writing it down. Green Tomato Salsa Recipe This would be just as good with sixteen tomatillos in place of the eight green tomatoes. This salsa has a rich, roasted flavor. Prep:30m Cook:60m Servings:6 Ingredients 1 Large Onion 3 Cloves Garlic 8 Green Tomatoes Olive Oil 2 Jalapenos Handful of Fresh Cilantro Sprigs Juice of 1 Lime Salt and pepper to taste Directions Preheat oven to 350 degrees. Put a little olive oil in two baking dishes. Leave the skin of the onion on. Slice it in half and put the onion in one baking dish, cut side down. Leave the peels on the garlic, but slice off the top quarter-inch of each clove. Put the garlic in aluminum foil, pour a little Olive oil over the cloves, and close the foil. Put it in the baking dish with the onions. Bake for an hour, until the cut edges of the onions are brown and carmelized, and the garlic is softened. Place the jalapenos and green tomatoes in the second dish, and bake for twenty minutes, until slightly softened. Remove from the oven and cool for about 20-30 minutes. When vegetables are cool enough to handle, remove the skins from the onions and garlic. Mince onions very fine. Dice the tomatoes into quarter-inch pieces. Remove stems from jalapenos, slice lengthwise, and remove the gills and most of the seeds. (More will make the salsa hotter). Coarsly chop about half the cilantro, reserving some for garnish. Combine all vegetable ingredients, squeezing the garlic from their skins. Gently fold salsa ingredients and lime juice together. Turn salsa into a pretty serving dish and add salt, pepper and lime juice to taste. Garnish with fresh cilantro.

Processing time seems awfully short on that one, especially considering the fat. Hi Robin. I'm not generally a fan of green tomato anything; to me most green tomato recipes reflect a kind of end-of-harvest-desperation. But here's a green tomato mincemeat that does pass muster. It's been called "sinful." Green Tomato, Apple & Pear Mincemeat Use completely green tomatoes; they should not show white, yellow or pinkish cheeks. A pint will fill an 8-inch pie. With the addition of diced fresh apple, some nuts, a few snipped dried apricots, a dollop of rum or brandy, it will fill a 9-inch pie. 3 quarts coarsely chopped completely green tomatoes, scrubbed and trimmed of stem scars 1 Tablespoon canning and pickling salt 1 1/2 quarts diced, peeled and cored firm, tart apples, the firmer the better 1 quart diced, peeled and cored firm, slightly underripe pears 2 1/2 cups dark seedless raisins Grated zest (no white pith) and chopped pulp of 1 large or 2 medium oranges Grated zest of 1 1/2 large lemons 1/2 cup cider vinegar 1/2 cup undiluted frozen apple juice concentrate, thawed 3 1/2 cups (packed) light brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 cup dark rum, preferably Jamaican 1. Stir chopped green tomatoes and salt together, then scrape into a colander and let drain for 2 hours. 2. Combine drained tomatoes with all other ingredients except the rum. Bring to a boil over medium-high heat. Lower heat and cook mincemeat, uncovered, stirring often, until thick enough to mound in a spoon. Stir often to prevent sticking at the end of cooking. 3. Stir in the rum and ladle boiling-hot inot hot, clean pint canning jars, leaving 1/2" headspace; remove air bubbles. Seal with two-piece canning lids and process BWB 30 minutes. This comes from Helen Witty's Fancy Pantry, one of the best (if not the best) preserving books ever. I increased the BWB time by 5 minutes to reflect currant standards. Carol

Cabrita, yep, have a green house. I have nearly 150 plants for my sun-dried tomato business. In an average year, I get about 500-600 lbs that ripen on the vine. This year was anything but average with 27 degrees on June 11th and a hard frost on Labor Day. And 8000 green is not a typo (I am like anal so I counted them as I brought them in...) I have been drying them in my dehydrator since I brought them all in. My husband made 36 jars each of Marinara sauce, salsa and salsa verde (using tomatillos and green tomatoes.) For his green salsa, he slices and cooks the green tomatoes and tomatillos for about a half hour and then runs them through the food mill to remove the seeds and most of the juice (skins don't slip on green tomatoes.) Because he does this, his salsa verde is really thick and nice. Yes...northern gardening can be a real challenge. I have nearly 200 orchids indoors that give me something to do all winter. We bought a house on the Yucatan peninsula in Mexico and in 5 more years, we are retiring there. I CAN'T WAIT to be able to grow things year round.

Yeah there are many ways to ripen green tomatoes but even more recipes for using them as green. So are you looking for things that can be canned or frozen for long term storage or just ways to use them in cooking? With cooking recipes you can use them in in the same amounts in any recipe where you would normally use ripe tomatoes. Just gives a different taste to the dish. Also great in salads, on the grill, pizza, diced as an ingredient in meatloaf, ever had green marinara sauce on pasts? Green tomato enchilada sauce, green tomato salsa, mixed with hot peppers for hot sauce, even green tomato ketchup is quite popular. Pickled green tomatoes with onions, fermented green tomatoes, added to mixed vegetable pickles, Bread & Butter Green Tomato pickles, dill tomato pickles, green tomato chutney, green tomato mincemeat, etc. What to do with green-tomatoes discussions Only limited by your imagination. Dave