Hey to ya, YB.
I'm new here and my first post in the New Mexico forum is about Tomatoes
Here's a Good recipe from my far southern roots, for some thing yummy and seasonal for your green tomatoes-
Fried Green Tomatoes- 2-4 servings
2 firm Green medium to large tomatoes- sliced about 1/4" thick.
1 large or extra large egg beaten
1/2 teaspoon of salt {I use kosher}
pinch of black pepper
An oil for frying.
Skillet for frying- or use less oil in a no-stick skillet.
And a Coating: I much of the time use Corn Flakes crushed- fine; you can buy them pre-crushed in a box- "Kellogg's Corn Flakes Crumbs" about 21oz in a box. I keep them on hand
But you can also use Panko flakes. {a Japanese coating item}
Very tasty. Many grocers carry them in the Ethnic aisle these days.
Sometime I mix the Corn flakes crumbs and Panko together for coating foods.
Beat the egg, add the salt, and pepper. Do it in a dish deep and wide enough to accomodate the size of tomato slices.
Dip the Tomato slices into the beaten egg. Then dreg the egg coated tomato slice into the crumbs/flakes.
Slide them into some hot oil, and fry till golden.
(In a pinch but not as good- use crushed soda crackers. I use these mostly for Morels
)
(You could add a bit of red chile pepper flakes too for spicy.)
I used Green tomatoes too, when ever I make something that calls for Tomatillos but can't get them at the time.
I also use Green tomatoes in my Salsa when it calls for tomatillos sometimes.
To keep (Green) tomatoes to have red fresh ones on Thanksgiving- take all the Green ones off the vines before first Hard frost. (I cover tomatoes outside until a HARD frost is predicted, that's when you should pick the last of the Green ones, and bring them inside) BE SURE to: pull off ALL remnants of the stem OFF of them. If not they go and taste moldy!
Wrap each in a sheet of newspaper, place in a dark cool place until they ripen. I'd used my basement a counter top down there, or shelves of an old cabinet, or laundry room- you get the idea.
Check them couple times a week. They'll slowly turn Red.
Few might go bad- toss em.
Many will be Delicious yet on Turkey Day even.
You can make fresh tomato pasta sauces too, even when it getting cold out.
I didn't put in any tomatoes this year {I've plant up to 30 plants of various types, at a time
}.
But, it's crossed my mind next time to try: Fried Green Tomatoes instead of Eggplant in my Eggplant Parmessan!
Hope this helps, just another old southern idea.
We'd eat the Fried Green ones till we were almost sick LOL, Sooo Good.
Pipeweld's recipe sounds Great too
Some-thing to Use the sauces and relishes ON: Grits, Polenta, Fried corn-meal mush, cottage cheese. A Beef brisket as it cooks- coat it/baste it on
Sorry for the typos folks
Tia Dalma
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. I asked my wife and she said hotdogs. Seem like a bunch of hotdog relish even to can. I guess I have been in NM to long. 
Some call it...
.
yb, how about some...
