Rooie suggested I might make a green tomato casserole with my abundant harvest. That struck me as easier than trying to fry up so many slices singly. And maybe it would be reheatable or good cold.
Following Rooie's directions, I layered tomatoes with seasoned bread crumbs, parmesan cheese, a sprinkling of salt and bits of butter. I did maybe five layers.
Baked it at 350 covered for 15 minutes and uncovered for another 20. I turned the broiler on for a minute at the end to make the top a little crispier.
Rooie didn't give temps and times, so I just guessed.
Well, this photo just doesn't capture it very well.
But, um, I ate three-quarters of the entire casserole in a very short span. I can attest that it is good at room temperature as well as hot.
I will make it again in a larger, shallow casserole so I can have more of the crispy top.
You should make it, too.