green cherry tomatos?

[cjs]

Its that time of year again, putting the garden to bed.

I have masses of unripe cherry tomatos and hate like hell to just dig them under.

Any ideas? Can I pickle them?

[petite tête de chou]

Its that time of year again, putting the garden to bed.

I have masses of unripe cherry tomatos and hate like hell to just dig them under.

Any ideas? Can I pickle them?

←

There's a few ideas here click

Edited October 9, 2005 by petite tête de chou (log)

[jackal10]

http://recipes.egullet.org/recipes/r1417.html

here you go. The vanilla flavoured sweet pickle is stunning

[cjs]

thanks!

[Paul B]

We're facing the same problem, though not all of our green tomatoes are cherry. Apparently if you pick them, wrap them in newspaper and put them in a dark, cool place they will ripen on their own. We're going to try it.

Edited October 11, 2005 by Paul B (log)

[purplewiz]

I took in all of my green tomatoes just before it snowed (!), and I keep them in a paper bag in one of the cabinets and in the pantry. I find they ripen up just fine given time - last year we were eating our own tomatoes through the top of December, and this year, given the lateness of the freeze and the generosity of the plants, I expect to be eating them through Christmas.

Even ripened in a paper bag, they beat the heck out of grocery store tomatoes.

Marcia.

[chow guy]

I've wrapped them in foil with butter, salt and pepper and then cooked them on top of hot charcoal briquettes. They're delicious, but be careful not to punture them while they're still very hot, you'll get squirted and scalded.

[chappie]

Cut them in half or in slices, then treat them like apples for a pie (use a half-cup more sugar to compensate for the lack of sweetness). I made 10 of these and froze them a few years back and they're perfect with ice cream. The tomatoes turn jammy when they bake, and I leave off a top crust (or just do a few strips of dough over the top) so that the dinner guests get a green surprise on their plates.

[sadistick]

Do what we do with all our green tomatoes - Fry 'em!

Cut them in half, fair bit of evoo - good number of garlic cloves, some onion, and do it at a medium - medium low heat so the natural sugars caramalize the tomatoes...

Oh, and save that EVOO!!!