We actually ran a green tomato recipe contest a few years ago, and I still have my eye on one of the finalist recipes:
But the classic way to eat green tomatoes is fried, of course:
Not all green tomatoes are doomed to stay green. If they have just the barest hint of red beginning, then you can leave them in a paper bag to ripen. (Or on a sunny windowsill, or next to an apple — everyone has a different method, apparently...)
But most of the tomatoes I have are hard, green, and crisp. Here are a few more inspiring posts on the topic:
Do you have any green tomato plans this fall?
(Image: Faith Durand)