I stumbled across this interesting green tomato sauce while looking for ways to use some of the 80+lb we harvested prior to our imminent killing frost. Adapted from a recipe in the original Joy of Cooking, it makes a rich, tangy sauce that would go well with many things. I made it for a quick lunch, served over fresh-shelled beans (above), but it would likely go well with pasta or rice too. No quantities are given; just use what proportions seem right to you. This recipe is screaming to be adapted to individual tastes and supplies.
Saute some finely chopped onions in a tablespoon or two of butter. Add as many cups of diced green tomatoes as you want, and simmer for a long time until the tomatoes are very soft. Flavor with paprika, turmeric, parsley, black pepper, and salt. If too tangy, consider some honey or other sweetener. Serve over beans, rice, pasta, or anything else that seems fitting.