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Hi Reader,

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It's that time of the year for gardeners: loads of green tomatoes on your vines with forecasts of frost in the near future...

What can you do with the solid green tomatoes that have no hope of ripening indoors?

Please don't be like me who used to just leave them on the vine to compost. 😳 I now know it was such a waste!

My change of heart all started when realized that salsa verde could be made with green tomatoes as well as traditional tomatillos.💡

Then I started a deep-dive into all things green tomatoes and found you could make things like:

• Ketchup - yep, green ketchup that tastes almost the same as red ketchup!
• Vegetable fritters - so good!
• Chili - comfort-food chili with the tang of green tomato.
• Muffins - really, think zucchini-type muffins, but with grated tomato!
• Cake - again with the zucchini comparison, but the spice cake with maple frosting, *chef kiss*
• Roasted with other vegetables - who knew?

Really - so good. 💜

I have two recipes on An Oregon Cottage that use green tomatoes, the salsa verde and a yummy green tomato chutney.

But if you're like me and would like to use ALL of your green tomatoes, then you need this:

You can find more information at this link (and all the recipes that are included), but here is a quick run down:

• 12 recipes - only the 2 mentioned are on the website, so the other 10 are completely new and unique recipes.
• Photo of every recipe.
• Nutrition facts for every recipe.
• Notes and tips on using green tomatoes in the recipes.
• As a bonus, I've included my easy steps for ripening tomatoes indoors with how to tell the difference between those and the solidly green ones you want to use in these recipes.

(20% automatic discount taken when you add to cart)

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P.S. I hope you love the cookbook and recipes as much as I do - if you get it and try them, it would be so helpful if you left a review in my shop.💜