The green tomatoes from my weekly CSA delivery almost redeemed themselves in what I thought would be a snazzy salsa recipe, but no. Can somebody please explain the South’s obsession with these things?
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Entirely Adequate 
No, I cannot. However, that looks nummy. Will you cook for me when I visit?
Sure. I must warn you, however, that by the time you get to town I expect that the only working appliances will be the food processor, the coffee grinder and the toaster. The appliance insurrection surges on.
What’s the deal, Popiel?
The best way to have green tomatoes is lightly breaded in cornmeal and fried….I know, I know….us Southerners like things fried (though using cornmeal is far better than batter). In fact, one of my favorite recipes from recent years is Fried Green Tomatoes with Anchovies & Lemon. It was in Bon Appetit (4 years ago maybe?) so I’m sure you could find it on Epicurious.
I agree with Blythe. Mainly, it’s because her name is “Blythe.” I’ll agree with anyone who has a sufficiently Southern name.
I also agree because any other use of a green tomato short of breading and frying is an abomination. If you’ve never had deep-fried green cherry tomatoes, then you haven’t lived.
Save the green ‘maters and use tomatillos in your salsa verde.