We found a recipe for pickled green tomatoes we're trying out. Let you know how it goes.
If you have 13 kilos you should probably freeze some of it. I would probably roast them first. That will make them a bit less sour and they will contain less water thus it takes less space in the freezer. Oh and discard the super tiny ones, they will just make the rest of them taste bed.
Oh and you can use them in any soup or sauce and you won't be able to tell they were frozen.
Marmalade!
My dad makes chutney with the end of the crop.
you can fry them with oil/butter, onion, garlic, and salt on a pan, they're good
Salsa is a good option. Pickling is too, or chutneys in the same vein.
Nobody here has recommended fried green tomatoes yet? That's a southern staple
Make a BLT with fried green tomatoes! I recommend using some kind of chipotle sauce. That shit is amazing.
Only if you have them at the Whistlestop Cafe
Probably because it's a given.
My grandma usually puts her late tomato harvest in a brown bag which she stores in a warm place so the tomatoes ripen with time (that usually takes around 2 weeks)
We're ripening ours right now. I'm switch from the bowl to a bag
throw a ripe banana in with it to turbo-charge the ripening with some ethylene gas.
Risky move. Last time I did that they all went over ripe fast
I've had middling success with that. My current batch went from not quite ripe to rotting.
Pickled green tomatoes are amazing. My family makes them every fall.
Salsa!
Chow. Try it with some curry paste added as well. Yum.
Chowchow! Its my go to for green tomatoes.
Eat! They are so tasty
This really covers all of it.
Green ketchup
Sell at a high markup to vegans.
Don't listen to this guy! Sell them to me at market value please 😭
HealthyCanning is an excellent resource for safe canning recipes. They have several green tomato recipes here: https://www.healthycanning.com/tag/green-tomatoes
Given these are cherry tomatoes, I'd especially recommend this recipe: https://www.healthycanning.com/pickled-green-tomatoes
I've also found that salsa freezes surprisingly well in wide mouth mason jars.
Finally, if you let them sit out, many (most? all?) of your green tomatoes will eventually turn red.
Green chili? Tomatillo salsa. Otherwise probably do your best to preserve the rest.
Aren't tomatillos a completely different plant than just unripe tomatoes?
I preserve them in oil. It takes a bit of time but so worth it! I just use the bigger ones for this and make salsa or enchilada sauce with the small ones.
Edit: you could just cut the small ones in half and do this. Hmmm, might try that next year.
Jam. Tastes great and looks fun.
I cook them with peppers, other veg, and ripe tomatoes (or sometimes tomato paste). Makes an excellent chunky veggie sauce.
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