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.