‘Tis the season to harvest all of the tomatoes left on the vine. If they are picked green, they have potential. If left to freeze, you miss out on the goodness.

Here are ideas for using those green tomatoes:

SALSA:

green tomatoes can be substituted in any salsa recipe for the red ones. Your salsa will look a little like a tomatillo salsa and have a bit more tang than a red one.

PICKLES:

slice tomatoes and sprinkle with 1 tsp salt. Let stand 30 minutes then add ½ cup vinegar, ½ cup water, and 1 tbsp sugar. Add dill or other spice if desired. Pack in a jar and compress so tomatoes are under liquid. Refrigerate. They can be used after one day and will last for a month.

CHUTNEY:

any mix of fruit, vegetable and onions combined with vinegar, a little sugar and spice for a delicious accompaniment to roasted vegetables, fish, chicken or pork.

Combine 2 medium green tomatoes, an apple peeled & diced, a small onion diced, ¼ cup rice vinegar, 2 small sliced red chile, ¼ cup brown sugar, 2 tbsp lemon juice, 1 tsp salt, and ¼ cup chopped cilantro. Bring all to a boil and lower to a simmer. Cook until all are soft – about 30 minutes. Leave chunky or purée using a food processor or stick blender. This will last in the fridge for at least one week and can be frozen.