Northwest Fishing Reports

So I know I'm not the only one with extra tomatoes. We ended up with about 50 green tomatoes after a whole summer of ripes. Fried tomatoes are getting old already so I'm looking for other recipes to get rid of what I have left. I'm partial to salsas and relishes. Anything?

INGREDIENTS
10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tablespoons tomato paste

..DIRECTIONS
1.Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
2.In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

I like steaming green tomatoes. Open the top by removing the center stem area season then steam.I then eat it like a veggie with dinner. The other way is pickled green tomatoes.I use a basic brine for pickles.Leave them hole stuff in sterilized jars and give a 15 min water bath.They will stay crisp for a year.

I'm thinking they might work great in my hot pepper relish recipe. Great on hotdogs. Canning them might be the way to go for now since I'm out of bell peppers.