I'm still not sure if growing fall tomatoes is worth it. My tomatoes froze before they had a chance to ripen, but I did like using the green tomatoes I picked right before our first freeze. I got several pounds of green tomatoes of all sizes.
Fried green tomatoes are easy to make. Slice the tomatoes into somewhat thick slices. Then dust them in flour, dip them in beaten egg, and then dust them in cornmeal. I pan-fry them in a cast iron skillet on medium or medium-high. You want the outside to be golden brown, and the inside to be cooked through. That way you end up with a nice crunchy coating on the outside, and a hot, tangy, soft cooked green tomato inside. Their good as a side dish with any kind of Southern Soul Food. Like I said, I had mine with shrimp this time, but they're also good with chicken or catfish. You can also make a BLT with friend green tomatoes instead of or in addition to fresh ripe tomatoes.
I know, I know, they're not exactly health food, but this is a once-a-year treat to look forward to when the first freeze kills the tomatoes.