Don’t throw out those green tomatoes!
If you've picked all your green tomatoes for fear of frost, and aren't really into fried green tomatoes, don't throw them away! If you put them in a paper sack (or just put them in a bowl or box in a tucked away location), they will eventually ripen. While they won't taste the same as those that ripened on the vine, they'll taste better than what you can buy at the grocery store. Even better, if you have boatloads of them, you can do this:
These are cherry tomatoes that I roasted at 305 degrees for about two hours. I sprinkled them liberally with kosher salt and pepper, tossed them with olive oil, tons of garlic and chopped basil and then stuck them in the oven and ignored the teasing smell. When the juice all evaporates away (and there will be a lot of it) and the skins are starting to get brown, they're probably done. You can eat them all at once, (they are truly delicious), freeze them in small plastic containers, freeze them on cookie sheets overnight and then dump the individual frozen, roasted tomatoes into gallon-size zipper bags (that's what I did) or make vats of tomato paste.
I was making pizza the day I roasted these, and I processed a bunch of them in my food processor and used that (along with a little rosemary) for the pizza sauce. It was the best pizza sauce I've ever tasted.
If you don't want to bother roasting your green tomatoes, please pass them on to me. Just don't expect me to share the tasty roasted ones with you!