Redneck, you can use up some of them by making fried green tomatoes. Lots of recipes for that, but here's how I do it:

Slice green tomatoes about 1/4 or 3/8 inch thick.

Make an egg was by beating eggs with lots of hot sauce. At least 1 tablesoon per egg (I don't measure).

In a second bowl put some cornmeal.

Dip the tomato slices in the egg to coat. Then dip in cornmeal. If necessary, repeat for an extry thick coating.

Heat a heavy film of oil in a skillet. It should come about halfway up the sides of the tomatoes. Fry them, in batches, until browned and crispy on both sides. Drain on paper towels.

I've also tried dozens of versions of green tomato relish. To my mouth (and those I've shared it with) this is the best. It comes from a friend of mine's grandmother:

Mama Hall's Green Tomato Relish

1 gallon quartered green tomatoes
4 large onions
6 tart apples
3 large bell peppers
6 serreno peppers
1/2 cup canning salt
3 cups white vinegar
2 cups sugar
1 cup water
1 tbls pickling spice

Chop the veggies like you would for a fine coleslaw. Core apples but do not peel. Chop fine.

Combine all with canning salt. Let stand overnight. Drain & rinse, pressing out as much moisture as possible.

Combine vinegar, sugar and water. Bring to boil and cook until sugar dissolves. Add pickling spice, in a cloth bag, and veggie mix. Bring to boil and simmer 30 minutes.

Discard spice bag.

Fill cannings jars to 1/4 inch of top. Process in boiling water bath 10 minutes.

Makes about seven pints.

7 1/2 lb green tomatoes
3/4 cup pickling salt
1 tbls whole allspice
1 tbls whole cloves
1 tbls pepercorns
2 green pepers
5 onions
1 tbls celery seed
1 tbls mustard seed
1 tbls dry mustard
1/2 lemon
3 cups vinegar
2 1/2 cups brown sugar

Wasn tomatoes, cutting off blossom ends, blemishes, and stems. Slice thinly crossways. Peel and slice onions into thin rings. Sprinklw salt over alternate layers of sliced tomatoes and onions in an earthenwre or plastic container. Let stand in cool place overnight.

Drain off brine. Rinse vegetables thoroughly in cold water and drain well.

Slice lemon thinly and remove seeds. Wash peppers well. Remove stems and seeds. Slice thin, crossways.

Tie all spices loosely in muslim or double layer of cheesecloth. Add the spice bag and sugar to the vinegar in a large enamel kettle. Bring to a boil. Add tomatoes, onions, lemon, and pepers. Cood for 30 minutes after mixture returns to a boil, stirring gently to prevent scorching.

Remove the spice bag. Pack the pickles in hot jars and cover with boiling hot liquid, leaving 1/2 inch head space. Adjust lids. Process in boiling water bath for 10 minutes.

Makes about 9 pints.

BAKED GREEN TOMATOES



8 medium-size green tomatoes
1 C. small bread crumbs, toasted
1 tsp. salt
1/8 tsp. pepper
3 T. butter or margarine
1/3 C. grated Parmesan cheese

Cut tomatoes into 1/2-inch slices. Arrange half of the tomato slices
in a single layer in a greased baking dish. Sprinkle half the crumbs,
half the salt and pepper and half the butter or margarine. Repeat
for second layer and sprinkle cheese on top.

Bake at 350°F for 40-45 minutes until tender.



Dilled Green Tomatoes


* 5 pounds green tomatoes -- small, firm
* 3 1/2 cups vinegar
* 3 1/2 cups water
* 1/4 cup canning salt
* 6 cloves garlic -- or as needed
* 6 sprigs fresh dill -- or as needed
* 6 bay leaf -- or as needed

Wash & core tometoes, cut into halves or quarters. Combine vinegar, water & salt in a large sauce pot; bring to a boil. Pack tomatoes into hot jars, leaving 1/4 inch headspace. Add 1 garlic clove, 1 dill sprig, and 1 bay leaf to each jar. Pour hot liquid over tomatoes, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in boiling water bath.

Yield: about 6 pints

Just a month ago, I canned 150 pounds of tomatoes to make sure I have plenty to cook with this winter. I love a tomato sandwich as long as we have fresh tomatoes. But I guess my favorite would be fried green tomatoes. I really don’t have a recipe but, I slice my tomatoes about a ¼” thick, pat dry with a paper towel. Dredge in buttermilk, then into a mixture of ½ cup corn meal, ½ cup all-purpose flour with salt and pepper to taste, Old Bay seasoning, and whatever you taste dictates. Brown in 350° oil. I also have recipe for crawfish remoulade that’s great on top of fried green tomatoes.
CRAWFISH REMOULADE
1 pound crawfish tails
1 cup mayonnaise
1 (3-ounce) jar capers
1 teaspoon creole seasoning
1 teaspoon Worcestershire sauce
2 tablespoons sweet pickle relish
Juice of 1 lemon

Drain crawfish completely, press into a drainer to insure as much liquid as possible is removed. Chop into small bite size pieces, in a large mixing bowl, mix crawfish, mayo, capers, spices, lemon juice, and relish and Worcestershire sauce. Cover and chill until ready to serve.Very good over green fried tomatoes.

RE: "CRAWFISH REMOULADE"

YUM, figgnbama!