Green tomatoes - ripened?
I know you're not supposed to can tomatoes from dead or frost killed vines. But on the other hand, when using fresh tomatoes, waiting a couple of days after picking can help ripen the tomatoes that ended up picked but just "weren't quite ready".
What do I do with all my "green" tomatoes that decided to ripen in this little heat wave that hit? A good third to half of my green tomatoes are showing decent color.
Can I use them for juice? Would they do for an acidified recipe, like salsa or a relish?
Should I just chuck them out in the field because there are way more than we could ever eat and I am getting heartily sick of seeing "red"?