I treat them like a tomatillo and make a salsa verde.
I make fried green tomatoes and serve with collard green style Swiss chard and grits. I also make a yogurt ranch to top the tomatoes with. If you want loose recipes I can send.
For the green tomatoes, I feel like you can never go wrong with frying them! I've tried this recipe from Rick Martinez which uses red tomatoes, but I wonder if it would work with green ones too? It's super flavorful - a little messy but delicious. https://food52.com/recipes/86318-best-fried-tomato-sandwich-recipe
Otherwise maybe a quick pickle? Or a green tomato jam? This one looks nice: https://www.shelovesbiscotti.com/tomato-jam/ + I wonder if it would be even better with a little heat if you have chilies.
I ditto what others have said regarding treating them as a tomatillo and, of course, frying them. Fried green tomatoes pair well with remoulade, homemade ranch and other creamy sauces that offset the tartness of the tomatoes.
I also like pickling them. That adds acid on top of acid for a delicious tart treat. You can use the pickles to garnish a martini or a Bloody Mary. I’m getting excited!
I treat them like a tomatillo and make a salsa verde.
I make fried green tomatoes and serve with collard green style Swiss chard and grits. I also make a yogurt ranch to top the tomatoes with. If you want loose recipes I can send.
For the green tomatoes, I feel like you can never go wrong with frying them! I've tried this recipe from Rick Martinez which uses red tomatoes, but I wonder if it would work with green ones too? It's super flavorful - a little messy but delicious. https://food52.com/recipes/86318-best-fried-tomato-sandwich-recipe
Otherwise maybe a quick pickle? Or a green tomato jam? This one looks nice: https://www.shelovesbiscotti.com/tomato-jam/ + I wonder if it would be even better with a little heat if you have chilies.
Along with everyone else, I treat green tomatoes like a 1:1 for tomatillos in salsa verde and put the cans up to use throughout the rest of the year.
That said though, Matty Matheson has a recipe for chow-chow in his first cookbook that is soooo good. Highly recommend!
Green tomatoes can be pickled. For sweet uses, they can be made into pie and in combination with pears, made into vegan mince meat.
I see labneh in one of this week’s recipes. I bet you could make a great labneh-based sauce to go with FGT if you are trying to avoid mayo.
I ditto what others have said regarding treating them as a tomatillo and, of course, frying them. Fried green tomatoes pair well with remoulade, homemade ranch and other creamy sauces that offset the tartness of the tomatoes.
I also like pickling them. That adds acid on top of acid for a delicious tart treat. You can use the pickles to garnish a martini or a Bloody Mary. I’m getting excited!
Ann Lovejoy always has great recipes for all things in the garden. Here are some of her red and green tomato recipes.
https://www.loghouseplants.com/blogs/greengardening/2021/09/the-great-tomato-race/
Do you ever use honeynut squash?