If you still have green tomatoes in your garden in the fall, harvest them. They can still be used in a variety of ways. If your tomatoes show any sign of ripening (even the slightest reddish or yellowish tinge), they should fully ripen when you bring them indoors. Place them in a box away from the sun (not on the windowsill, as is commonly thought) and store them at about 65-70 degrees. Check on them periodically. In about two weeks, the fruit will ripen.
You can still use the green tomatoes that will not ripen (the ones that show no sign of color when picked) in a variety of tasty recipes that play on their tart flavor including green tomato relish, fried green tomatoes or green tomato pie (like apple pie). Look up recipes online or in a comprehensive cookbook.
For more on ripening green tomatoes, see http://www.coopext.colostate.edu/4dmg/VegFruit/ripening.htm.
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