"Bob Terwilliger" > wrote in message
...
> 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.
>
>

I usually fry the fully green ones but I use seasoned cornmeal, or pickle
them (I like fermented sour tomatoes). But these are the ones that are no
longer green but not ripe either. The fully green ones won't ripen anyway.
In order to ripen they need to have that whitish area around the stem end
and some blush of pink... some will ripen, some will rot... even the ones
that turn red won't taste good. I sort through the ones at the end and fry
up one batch of the fully green ones but typically toss all the last dregs
into the compost bin... by the end of the season I'm tired of tomatoes... by
mid September I'm saladed out, I'm ready for junk food, bring on the pound
cake and chocolate pudding.