My yard will experience below freezing temperatures sometime late this week so I’ll have lots of green tomatoes this year. I’ve been told that if you uproot your tomato plants and hang them in a room or garage the tomatoes will continue to ripen. We’re going to try this method with our Brandywines, which have just now started ripening en masse. Even with this I’m pretty sure we’re going to have plenty of green tomatoes to use in other dishes. We made this recipe, Green Tomato Dip, earlier this year and we thought it was great; friends tell us the same. It’s good on sandwiches, mixed with egg salad, spread on crostini, and used in any number of other ways we haven’t even thought of yet.
Happy eating!
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