I pulled off some of my green tomatoes recently in advance of some cold weather. Out of those, I just made a green tomato sauce for pasta last night. It's something different than the usual fried green tomatoes. I pureed several of them for a base and I simply hand chopped a couple for a little more texture. There is AMPLE room for throwing in your favorite herbs here. I used lots of basil, oregano, and thyme. Onions, garlic, and instead of red wine use white wine or dry vermouth. It came out very nice. Think of adding some cream or sour cream if the end result is too tart for your taste. Bring on the garlic bread and the parmigiano!
Green Tomato Curry adapted from mangoes and curry leaves by alford and duguid
Saute 1/2 cup onion in some veg oil until it starts to brown. Add a few chopped green thai chilies (i like it spicy; you can use a milder chili) and some curry leaves. Season with 1/4 tsp fenugreek and a pinch of turmeric. Pinch of salt. Add a pound or so, roughly chopped green tomatoes. I like big chunks. Cook for 10 - 15 minutes or until the tomatoes are very soft. Add 3/4 cup coconut milk and boil until the curry thickens slightly. serve with basmati rice.