I grill them with olive oil and salt. I usually grill vidalia also and serve them together.

Good cooked in curry, stir fry, or pasta

You can pickle them, just like cucumbers, if they're firm enough.

You can make green tomato chutney -- chop them and then cook them down with onions, brown sugar and raisins.

If they have any read at all, put them in a paper bag to ripen up.

We made gazpacho last night using green tomatoes - very tasty. Followed a recipe from Bon Appetit.

They go well in pork stew instead of tomatillos like in this

http://twofoodiesonejourney.blogspot.com/2012/04/pork-and-tomatillo-stew-cooking-with.html

Friend green tomatoes! The traditional recipes call for cornmeal and old bay seasonings. I prefer panko breadcrumbs and olive oil.

Slices tomatoes, dredge in flour, egg, and then bread crumbs. Saute/fry in olive oil until browned/crispy. Serve with sour cream, mayo with a little lemon mixed in, plain greek yogurt, yogurt/cucumber dip ..basically something cold and creamy to balance the acid/tang of the tomatoes.

there's a magazine cover on the stands right now (maybe real simple?) that shows a tomato & toast bruschetta type thing with green, yellow & red tomato slices. very pretty.

You can chop them and mix with other colored tomatos in salsa

Got two in my CSA basket, but don't know what to do with them other than frying...and we're trying to go easy on the frying this summer. Any ideas?