No! It can't be! ... more tomatoes?

With the rest of our green tomatoes, we made Italian Farmhouse Green Tomato Pickle (recipe via The Splendid Table, an absolutely fabulous radio show with Lynne Rossetto Kasper. I highly recommend the pod cast.)

It's incredibly easy to make. One night you cut the tomatoes and sprinkle with salt, then let it sweat it out in the fridge all night. The next night, dice up garlic, sun-dried tomatoes (which I made myself! OMG!), a few herbs and a pepper (from our own garden!), cover the whole mess with vinegar and then.... wait. The Splendid Table recipe is for canning, but we just put ours in a jar in the fridge. I know it'll be fine because it's covered in vinegar and we'll eat it soon. I have to wait four days for it to marinate, but... it looks pretty darn good. The whole thing took about a half hour's work!