Any ideas on how to salvage, or use these green tomatoes? My family doesn't really like pickles or chutneys.

The local extension office doesn't think the green tomatoes are safe to ripen and can (because of lowered acidity after freezing), but that they can be ripened and frozen. So I was wondering if anyone had any experience with this, and any suggestions to offer.

Thanks in advance!

About the only thing I can think of doing is cook and puree them, then freeze the puree. You could try dicing them and freeze that - not sure how good the texture would be after thawing, though.

You could then make the green pasta sauce from frozen puree, or something like green tomato bread (Deanna's recipe on the Green Tomato thread from a few years back).

GREEN TOMATO BREAD FROM ANDREA++****

3 eggs
1 C. oil
2 C. sugar
2 C. Green Tomato Puree (small amount of water if needed, can be frozen for use later)
1 T Vanilla
3 C. Flour
1/2 tsp salt
1 1/2 tsp. baking powder
1 C. chopped walnuts (optional)
1 C. raisins (optional)
Mix eggs, oil, and sugar. Add green tomato puree and vanilla. Sift dry ingredients together and add to other ingredients. Add nuts and /or raisins if desired. Grease and Flour two 9x5 loaf pans. Divide batter evenly and pour into pans. Bake at 350 degrees for 45-60 minutes.

SOME MIX-IN IDEAS FROM JOY FOR GREEN TOMATO BREAD:
Mini choc. chips= a sweet dessert cake
Pecans= very nutty flavored
Raisins = chewy, great if you like raisins
Lime zest = wow, my favorite! I used 1/2 tsp. for a small loaf.

Note: I've made this a few times - I cut the oil down to 1/3 cup and use 2/3 cup unsweetened applesauce. I thought the full one cup of oil made it too greasy. I add some apple pie or pumpkin pie spice, or just cinnamon. Pretty much like zucchini bread, but a little different. Grandkids liked it with cinnamon chips and raisins, then toasted for breakfast.

I made a green southwest sauce that might work with your frosted green tomatoes. I ****froze**** it in wide-mouth pints instead of canning it so I wouldn't have to worry about ratios. I pulsed it until minced in the food processor. Honestly a blender would probably work too. I plan to use it on chicken and fish.

FREEZER Green Tomato SW Sauce
- 5-6 cups green tomatoes
- 2 large red onions
- 5-6 jalapenos (I didn't seed mine but that's preference)
- 1 tablespoon salt
- 6 garlic cloves (I like garlic)
- 1 tablespoon cumin
- 1 tablespoon dried pepper (cayenne, black or chipotle)
- 3 tablespoons lime juice (for flavor)
- "Tropical" tasting fruit (optional - I threw in a handful of ground cherries that I had. A little bit of pineapple or something would also add a nice sweetness)

Finely chop in food processor (just a little rougher than puree). Bring to boil and simmer 10 mins. Add to freezer-safe containers, allow to cool and freeze. Like I said, I froze mine in pint jars for a serving. I think the fine chop of this might work for your frozen green tomatoes.