Supposedly (I have not tried it) you can make a pie out of them that tastes very similar to apple pie. My favorite is to pickle green grape or cherry tomatoes - a killer addition to a bloody Mary!!

Have you tried doing a Google recipe search? I am amazed at what that typically turns up.

Come over here and throw them at my neighbors next time they start to reach over the fence and cut my shrubs.

Have you tried ripening them inside? Last year I wrapped several green tomatoes in newspaper and left them on the kitchen counter for about 2 weeks and they managed to turn red and sweeten (they were a red variety ; -) ). Obviously they weren't as good as if they had been able to ripen outside, on the vine, but it worked well enough.

Since unripened tomatoes are a feature of falls here (unless destroyed by late blight) many gardeners end up with green tomatoes spread over indoor counters to ripen each year.

Growing these heat-loving tropical plants under plastic all summer can really improve results. It also protects them from late blight.

I preserve them in the same way as dill cucumbers.
Take a huge pumkin, remove seeds and as much as you can from inside and fill with green tomatoes and brune.
Killing things expecially with vodka.

"Killing things expecially with vodka"

Sounds like a typical day at my house.

Seriously though, the Oregonian Newspaper just did a feature on what to do with green tomatoes a week or two ago in the cooking section. You can access their archives at Oregon.live.com

How about Baked Green Tomatoes
4 large firm green tomatoes
salt and pepper
1/2 cup brown sugar
3/4 cup coarse buttery cracker crumbs
4 Tbles butter
Cut green tomatoes in 1/2" slices arrranging on a greased baking dish. Season sliced gr. tomatoes with salt and pepper and sprinkle each with about 1/2 Tble spoon brown sugar.
Cover sliced gr. tomatoes with crumbs and dot with butter.
Bake 350 until tomatoes are tender but still firm. About 25-35 minutes.
Serves 6.

One other recipe:
Classic Fried Green Tomatoes
4-6 green tomatoes sliced to 1/4-1/2" slices
Salt and pepper to taste
Dip in cornmeal and fry in hot bacon grease or oil for about 3 minutes until golden brown on both sides.
Serve as a side dish-delicious with breakfast.