That’s a lovely harvest @Katie M !

The tomatoes that have even a little bit of blush to them now will eventually ripen after picking.  They won’t be as flavorful as vine-ripened tomatoes, but they’ll be edible.  I’ve never had fully green tomatoes ripen well once picked.

(I throw a light piece of plastic sheeting over the garden at night when the first frosts arrive.  Extends the harvest and ripening a little bit until the hard freezes hit.)

Many people make pickles out of green tomatoes or else they fry, or bread and fry, them. I just can’t digest them like that so I don’t do it.

We’ve been living off of home grown bruschetta all season!  I slice my cherry tomatoes in half.  Add salt, pepper, a little bit of olive oil.  Clip up a bit of fresh basil and toss it in; also some fresh thyme if you like it.  Add whatever else is ripe in the yard and sounds good, such as sweet banana peppers, scallions, red onions… Add a splash of balsamic vinegar.  If not acidic enough, add a tiny bit of white vinegar, too.  Throw in plenty of small cubes of mozzarella cheese.  Let it all sit a few minutes while you toast your bread.

Slice some French or Italian bread lengthwise and toast it, open face, in a 375 degree oven for about 1 1/4 minute. Flip, and do the other side for 1 1/4 minutes as well.  Smother the toasted bread with your bruschetta topping and drizzle an artistic swirl of Balsamic glaze on top.  It’s delicious!

You can also slice those cherry tomatoes, add salt, pepper, olive oil, basil and freeze them.  In the winter, they can be seasoned and thrown on top of pasta or ravioli, or else made into stewed tomatoes.