A couple weeks ago we cut down the tomato vines and collected the green tomatoes. Some have ripened nicely, but I found something interesting to do with those that seemed to green to do that.

Cut the tomatoes in half and coat them with oil. Place them on a cookie sheet, flat side up and put them under the broiler till the top surfaces are nicely browned but not burnt black. Maybe 8 minutes.   (This was easy for me, since I can see watch the broiling through the glass door of my new range.) If you can't see them, stick around, listen and smell.

Freeze and use as needed to add a rich smoky flavor to foods. I chopped some of them small and added them to a bland bean soup I had made. They helped. I also plan to add them to chili and possibly other Mexican favorites I make.