Here in Texas we still have tomatoes growing in the garden. Where I live on the coast we may not get a hard freeze for a month or it might freeze tomorrow... you never can tell. Some of my friends in the Hill Country however are getting their first freeze tonight. That means lots of green tomatoes coming into the kitchen.
Homesick Texan (one of my favorite food bloggers) has some suggestions:
and there's always fried green tomatoes with Buttermilk Dressing
Susan Wittig Albert, author of the China Bayles herb mysteries (among others), and thoughtful Hill Country blogger has a recipe for Green Tomato Pie.
My floury and stained copy of The New Vegetarian Epicure has three recipes for green tomatoes: Roasted Kabocha Squash and Green Tomatoes, Roasted Yams with Green Tomatoes, and Stewed Green Tomatoes with Red Jalapenos.
from The New Vegetarian Epicure by Anna Thomas
1 medium Kabocha (Delicata, Buttercup, or Acorn)
2# green tomatoes
1 1/2# red onions
1 1/4# small red skinned potatoes
6-8 garlic cloves
2 Tbl. olive oil
1-1 1/2 tsp. salt
Peel the squash, seed it, and cut it in 3/4 inch cubes.
Cut the green tomatoes in 1 inch chunks. Peel the red onions and cut them in thin wedges. Scrub the potatoes and cut them in pieces no larger than the squash pieces. Peel the garlic cloves and slice the larger ones in half lengthwise.
Toss all the vegetables together with the olive oil and salt until they are evenly coated, spread them on two baking sheets, and roast them at 400 degrees for about 1 1/4 - 1 1/2 hours. Stir and turn the vegetables a couple times in the course of the cooking time. They should be perfectly tender, with crisped, browned edges here and there.
Serve with couscous.
Well Preserved by Anne Dragan has a recipe for Green Tomato and Apple Chutney.
And these recipes sound good to me:
What is your favorite way to cook green tomatoes?