If you're like me and your visits to the garden to check on your tomatoes are getting more infrequent, before you just give up and plow them under, grab a bowl or basket and pick those tired old bushes clean. I just went out to our back forty and picked enough ripe green Aunt Ruby tomatoes to roast and make two quarts that'll get bagged and frozen to use for something delicious later this winter.
You could also just toss the chopped up unripe tomatoes into a pot, cook them down and run them through a food mill for sauce. Freeze them as is, or put them in the oven at 200° for a few hours to make a paste to flavor all kinds of dishes.
And if I don't get too lazy and remember to do it, I'll make one more trip out before the rains come this weekend. Maybe I can even get Dave to make a green tomato sorbet with some…
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