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Our Family's favorite is Green Tomato Tacos!!
1 lbs Green Tomatoes,2 mild to Hot Peppers (banana peppers),1 medium onion, clove garlic, 4 T vegetable oil,2 cups of corn, 2 lbs firm frozen tofu,2 T tamari (soy sauce), 1T Worcestershire sauce,1T each Cilantro, Cumin, Chili powder, Black pepper, Parsley,
Salt to taste

In a large skillet place quartered green tomatoes (add a few tomatillos too) and barely cover with water, bring to a boil then reduce to a simmer for 10 minutes. This will leave the tomatoes soft but still relatively in tact, remove to a bowl leaving them in the water. While tomatoes are cooking, thaw the tofu, and cut into about ½ inch cubes. After taking the tomatoes out of the skillet, heat the oil in the skillet. Add the tofu to the oil, and begin to brown it. Add Tamari, Worcestershire, onion and garlic. Keep stirring and as the tofu gets cooked, add Cilantro, Parsley, and peppers, if while cooking, the skillet starts to get too dry add water from the tomatoes. Add corn, and other seasonings and heat until corn is cooked. Chop the cooked green tomatoes and add to skillet and most of the water (when you get all done the filling needs to be moist, but not dripping), leave on low heat to bring the filling to the desired moisture level (covering skillet if necessary). Fry Corn Tortillas and fold to taco shape (or use pre-formed)
Serve shell with ample amount of Green Tomato filling, topped with Lettuce and Cheese and your favorite Sauce/Salsas and Sour cream

Salsa Verde made with green tomatoes instead of tomatillos.

Brown paper bag and a days worth of ripening.

I'd peel and pickle them in two batches - one sweet like bread & butter pickles, and one sour with tumeric and garlic..