However, this week I came across a recipe for Roasted Green Tomatoes, and thought, yes, that sounds tasty. I adjusted the recipe to roast the vegetables at a higher temperature to roast quickly, since I was hungry for lunch. Really, you roast these just like you would any other vegetable: clean, dice, drizzle with olive oil, sprinkle with salt. I topped the tomatoes with mozzerella, brewed some coffee and enjoyed a simple, autumnal lunch.
Now, I know what to do with all those green tomatoes left on the vine each year after the warm, summer months have passed.