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You are so lucky! Make a relish with them.

The old standby - fried green tomatoes? How about a strata or quiche incorporating the tomatoes? Also, left on a sunny window sill, some will ripen - not as tasty as the ones you picked in August or September, but still enough flavour to make sauces etc.

I was listening to Splendid table and she mentioned making a green tomato and apple (I think it was 1:1 ratio?) pie. Haven't tried it but it sounded interesting...

Fry 'em

These are the BEST!! We dip them in ranch dressing.

Fried Green Tomatoes

If your family has a large appetite, you may want to double this recipe.

Makes 4 to 6 servings

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Wow! That volume of tomatoes obviously calls for canning and pickling as you've recognized. Salsas would be at the top of my list. Any recipe that calls for tomatillos (which are NOT green tomatoes) can probably be made with green tomatoes. I've made this Indian style dish that calls for green tomatoes. Never seen them as an ingredient at an Indian restaurant so can't vouch for authenticity, but it's an easy vegan weeknight meal. You could probably also get a way with slicing and adding them to recipes that call for cooked pepper maybe?

caramel- Buttermilk is the bomb for making fried green tomatoes. your recipe rocks.

Green Tomato Relish
8 large green tomatoes
1 red bell peppers, halved and seeded
1 green bell peppers, halved and seeded
2 jalapeno peppers, halved and seeded (optional)
4 large onions
1 tablespoon celery seed
1 tablespoon mustard seed
1 teaspoon salt
1-1/2 cups white sugar
2/3 cup cider vinegar

Coarsely grind tomatoes, peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or a large bowl. Pour tomato mixture into it to drain for 1 hour.

In a large, heavy, non-reactive pot, combine the tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil. Simmer over low heat 5 minutes, stirring frequently.

Sterilize jars and lids. (Approx. 4- wide mouth 1 pint jars). Pack relish into sterilized jars almost to lip of the jar. Make sure there are no air pockets. Wipe jar lip with a clean cloth. Screw on lids.

Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a boil, then cover and process for 30 minutes.

Carefully remove the jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, check the jar seals. Refrigerate any jars that do not seal properly.

Relish can be stored for up to a year.

I made this green tomato soup from the NYT a few weeks ago - absolutely delicious. I played around a bit using what I had on hand.

Green Tomato Soup With Bacon and Brioche Croutons
By MELISSA CLARK

4 tablespoons unsalted butter

1 medium onion, thinly sliced

1 teaspoon whole coriander seeds

2 garlic cloves, finely chopped

3 pounds green tomatoes, cored and roughly chopped (about 8 cups)

2 cups chicken or vegetable stock

1 1/4 teaspoons kosher salt, more to taste

Freshly ground black pepper

4 ounces sliced bacon

2 slices brioche, cut into 1/2-inch cubes (about 2 ounces)

1/3 cup crème fraîche (optional)

2 tablespoons chopped fresh dill

1 tablespoon honey, or to taste.

1. Melt butter in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.

2. Meanwhile, lightly crush the coriander, either with a mortar and pestle or side of a knife. Add it to pot along with garlic and sauté for 3 minutes longer.

3. Stir in tomatoes, stock, salt and pepper. Bring to a boil; immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.

4. Meanwhile, fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Return skillet to medium heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally, until croutons are golden, about 5 minutes. Set aside.

5. Using an immersion blender (or puréeing in batches in a regular blender), purée soup until smooth.

6. Return soup to medium heat and stir in crème fraîche if desired, dill and honey. Cook until heated through, 1 to 2 minutes. Taste and add more salt or honey or both if desired. Ladle soup into individual serving bowls; crumble bacon over top and garnish with croutons.

Yield: 6 servings.

@CJ McD - Thanks! Oh yeah, the buttermilk definitely makes it! It's not actually "my" recipe ... it's from Southern Living, but it's the best recipe for fried green tomatoes I've ever tried. Your green tomato relish sounds out of this world! It has been copied and pasted straight to my recipes. Can't wait to try it!

Dang it! Too late. . .Now I have to wait a whole year to try these recipes. I made salsa with mine. I still have a lot of tomatillos left, though. . .maybe I'll sub them in the green tomato soup.

green tomato jam. i was surprised with a jar and ate the whole thing in 4 days. fabulous on toast.