Everywhere I look right now in my small house there are tomatoes… green ones. Thankfully, my friend Marilyn is going to take some off my hands because she likes fried green tomatoes. I made a baked variety with coconut milk and gluten free crumbs which were pretty yummy, so I thought the 300 green cherry tomatoes would work similarly. I roasted them too but they seem to have too much solanine in them because they don’t taste good at all. What a waste! Even too bitter to be enjoyable after I ground them up, put onions and curry and more coconut milk in… sigh.
I kept a few in varying degrees of redness out and put some bananas near them to keep them ripening. The others which were ripe or ripening I am stewing as I write.
As for the other quarter bushel of green tomatoes? I don’t like chutney, or relish… I have no good ideas.
Tiny House Ontario 
Hey Laura, I thought it was apples that make things ripen that much faster? Try that………also wrapping in newspaper and store somewhere dark and dry and cool……..may make then ripen fast too.
Good luck!