Green (and red) tomato chutney
It seems a very good thing to do with your leftover green tomatoes that never quite ripened.
Very simple: leave the tomatoes and onions in a bowl overnight, with salt, to draw out the water. Boil vinegar (I used a mix of what was left in the cupboard) along with light muscovado sugar, simmer, chuck in a load of cooking apples (the ones we claimed last weekend), sultanas and then after ten minutes, the drained tomatoes and onions as well. Let it do its thing for an hour and spice up accordingly.
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