I picked all my tomatoes last Friday night before the freeze hit. I’ve heard that one could pull up the whole plant, with green tomatoes still attached, and hang it upside down in a shed sheltered from the harsh weather. Then the tomatoes will ripen as though the plant was still in the soil. Well, maybe I’ll try that next year.

I did leave a few tomatoes connected to the vine. I’m going to place them in a paper sack with an apple or banana. I’ve heard that’s another way to get them to ripen.

Of course fried green tomatoes are a popular southern tradition for using the unripe fruits. I prefer to let others fry them and keep my kitchen clean. I ran across a recipe for a casserole that promises to bring out the tangy flavor of fried green tomatoes without the mess.

Green Tomato Casserole
6 large green tomatoes, cubed
3 stalks celery, cubed
1 large onion, chopped
1 bunch cilantro, chopped
5 Tbsp. soy sauce
1/4 c. olive oil
1 Tbsp. brown sugar
1 Tbsp. apple cider vinegar
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red pepper flakes
1/2 c. Panko bread crumbs
olive oil for finishing the top of the casserole

Mix green tomatoes, celery, onions and cilantro together in casserole dish. Whisk soy sauce, olive oil, brown sugar, vinegar, pepper, salt and red pepper flakes together. Pour over vegetables. Bake in 350-degree onion for 20 minutes. Stir, add bread crumbs, drizzle olive oil over the top and cook for 20 minutes more. Serve warm.

Turn those green tomatoes into a tangy zesty relish and they’ll keep for a year in the pantry. They also make great Christmas gifts for friends and family.

Green Tomato Relish
24 large green tomatoes
3 red peppers, seeded
3 green peppers, seeded
12 large onions
3 Tbsp. celery seeds
3 Tbsp. mustard seeds
1 Tbsp. salt
5 c. sugar
2 c. cider vinegar

Use a food processor to coarsely grind tomatoes, peppers and onions. Strain the vegetables for a few hours. In a stock pot, combine vegetables with the rest of the ingredients. Bring to a boil and simmer over low heat. Pour into sterile jars and place the two-piece lids. Process in a boiling-water bath for 30 minutes.

Green Tomato Chow-chow Relish
1 head cabbage, shredded
1 head cauliflower, separated
4 large green tomatoes, chopped
2 medium onions, chopped
2 green peppers, chopped
1 red pepper, chopped
3 Tbsp. salt
1-1/2 c. sugar
2 tsp. celery seed
1 tsp. mustard seed
2 tsp. dry mustard
1 tsp. turmeric
1 tsp. fresh ginger, grated
2-1/2 c. cider vinegar

Sprinkle vegetables with salt and let stand overnight. Drain well, rinse and drain again. Combine sugar, spices and vinegar and simmer in a large pot for 10 minutes. Add vegetables and cook for 10 minutes. Then bring to a boil. Pack relish into hot sterile jars and place the two-piece lids. Process in a boiling-water bath for 10 minutes.