If you have any green tomatoes left, you may want to try using them in a cake.
If you try this, let us know how it tastes! 
Green Tomato Cake
Makes 2 loaf pans or 1 bundt cake pan.
1 Cup vegetable oil
1 3/4 Cups sugar
3 eggs
1 tsp vanilla
3 Cups all-purpose flour
1 tsp EACH baking powder and baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp powdered ginger
2 Cups chopped green tomatoes
1 Cup raisins
1 Cup chopped walnuts
Cream together oil, sugar, eggs, vanilla.
Sift dry ingredients and add to egg mixture, combining well.
Add tomatoes, raisins, walnuts.
Bake at 350F for 1 hour.
How about some marmalade?
Green Tomato Marmalade
3 Quarts seeded and sliced green tomatoes
6 Cups sugar
1 tsp salt
6 lemons
2 Cups water
Mix tomatoes, sugar, salt, in large saucepan. Set aside.
Peel lemons, remove any white part, slice peel into thin slivers. Boil peel in water for 5 minutes. Drain.
Add peel to tomatoes.
Slice lemons, remove seeds, add to tomatoes (be sure to remove any white membrane).
Heat tomato mixture to a boil, cook rapidly, stirring almost constantly, until thickened. It will take 45 minutes or more.
Turn marmalade into hot, sterilized jars.
Seal. Store in a cool, dark place.
Makes 5 pints.



Green Tomato Cake
Makes 2 loaf pans or 1 bundt cake pan.
1 Cup vegetable oil
1 3/4 Cups sugar
3 eggs
1 tsp vanilla
3 Cups all-purpose flour
1 tsp EACH baking powder and baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp powdered ginger
2 Cups chopped green tomatoes
1 Cup raisins
1 Cup chopped walnuts
Cream together oil, sugar, eggs, vanilla.
Sift dry ingredients and add to egg mixture, combining well.
Add tomatoes, raisins, walnuts.
Bake at 350F for 1 hour.
How about some marmalade?

Green Tomato Marmalade
3 Quarts seeded and sliced green tomatoes
6 Cups sugar
1 tsp salt
6 lemons
2 Cups water
Mix tomatoes, sugar, salt, in large saucepan. Set aside.
Peel lemons, remove any white part, slice peel into thin slivers. Boil peel in water for 5 minutes. Drain.
Add peel to tomatoes.
Slice lemons, remove seeds, add to tomatoes (be sure to remove any white membrane).
Heat tomato mixture to a boil, cook rapidly, stirring almost constantly, until thickened. It will take 45 minutes or more.
Turn marmalade into hot, sterilized jars.
Seal. Store in a cool, dark place.
Makes 5 pints.
