"Janet Bostwick" > wrote in
:

>
> "Wayne Boatwright" > wrote in message
> . ..
>>
>> OR, forget about waiting for the green tomatoes to ripen and use them
>> for pickles, fried green tomatoes, or green tomato pie (dessert)
>> instead. You'll probably enjoy them more that way than the lackluster
>> ripened tomato they become.
>>
>> Wayne
>
> Uses for green tomatoes just were never part of life where I grew
> up--nor my husband's. I would probably give a fair try to the items
> mentioned, but my husband most definitely would not. Tucked away in
> his brain are many dark rooms labeled "Don't Eat That--Suspicious Food
> Alert!"
>
> Anyway, tomatoes home ripened in this manner taste nothing like the
> tomatoes that we get at the grocery store in the winter. I think it
> probably comes down to the varieties necessary for the rigorous life
> of a cross-country grocery counter tomato vs. backyard varieties.
>
> Janet
>
>
>

I understand aod, of course, it's definitely a personal preference. My
parents always grew wonderful heirloom tomatoes and they went straight
from vine to table. Oh, what I'd give for one of those now!

One year they followed a recommendation to wrap each tomato in a square
of newspaper, pack lightly in a cardboard box, and store in the cool
basement to allow to ripen. Ripen they did, but none of us cared to eat
them. There was little taste and the texture was quite mealy.

Uses and recipes for green tomatoes were prevalent where my family grew
up, and forever after we pickled, fried, and made pies (not completely
unlike a green apple pie). This was a much better choice for us. One of
our favorite things was a green tomato relish (one version also included
ripe tomatoes along with the green). A relish that even your husband
might like, since it's not all that uncommon.

As for the ripened ones, a very palative use is in scalloped tomatoes,
since there are enough other ingredients to contribute flavor.

Wayne