Sheldon wrote:

> I grow my own tomatoes but those I bring in at the end of the season to
> ripen on the counter never come close in flavor and texture to vine
> ripened.

Use them while they're still green! I have a green tomato I plan to cook
tomorrow. My plan is to cut it into wedges, lightly coat the cut edges with
rice flour, then cook until lightly browned. The wedges will be added to a
pan of pork tenderloin medallions cooked with onions and bell peppers, then
the whole thing will be served on top of polenta.

Bob