"...have to figure out what to do with green tomatoes".
Pick the green tomatoes, put them in a paper bag along with some
of the branches and leaves that you have cut off of your
(now defunct) tomato plants. Fold over the top of the bag(s)
and place in a cool - but not cold - place. Wait a month or so -
but check them regularly for ripeness or the beginning of rot.
If they start to rot, toss 'em.
The drying/decaying plant material will emit some ethylene gas
which will take cause the green tomatoes to get somewhat ripe.
Vine-ripened tomatoes are obviously better - but these bag-ripened
ones are better than green tomatoes.
I personally do not care for green tomatoes.
The local deer DO, of course - but they have had ENOUGH
already for one year!
.
My "Wildlife Feeding Station" ie: 'Vegetable Garden' is now closed for the year. (Except the bird feeders.)
/sarc
Pickled Green Tomatoes
https://www.thespruceeats.com/sweet-and-tangy-green-tomato-pickles-3059160
From link:
“Pickled end-of-summer green tomatoes are a treat to have around, as they make wonderful additions to salads and are truly delightful as tangy condiments for burgers, hot dogs, and other meaty meals. If you have a bounty of unripened tomatoes, pickling them with our recipe makes them a great pantry ingredient that you can enjoy for months to come.
Made with green tomato slices, onions, and a spiced vinegar and sugar mixture, these tomatoes are tangy and tart, but have a lot of texture, thanks to the firmness of the green tomatoes. Thus, they’re ideal to add to potato and pasta salads, as they add crunch and flavor. Use them in wraps, sandwiches, or cheese and charcuterie spreads. Experiment with the spices and make your own brine; dill, pepper flakes, cumin, allspice, and fresh ginger are excellent additions.”