http://www.humeseeds.com/tmtoripn.htm

I am not sure how it is going to work but this weekend I am repotting the tomato plants and bringing them into the house. I have already stripped off the lower leaves so I can repot them deeper.

Heidi-

You might try hot housing them, Put clear plastic over them at night. so they'll sweat.  But you'll have to take it off when it warms up so they won't bake.   Tomatos like warm heads and cool feet.

Hawkswench,

I'd like to know how they do inside. 

Fry those bad boys up! That's what I would do!  Because they are TASTY! Nom.Nom.

Here is the recipe that I -adore-:

CRUNCHY FRIED GREEN TOMATOES WITH FRESH TOMATO SALSA
2 pounds green (unripe) tomatoes (about 4 medium)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon cayenne
1 large egg
1 tablespoon milk
5 cups cornflakes (about 6 ounces)
1/2 stick (1/4 cup) unsalted butter
1/4 cup vegetable oil

Accompaniment: Fresh tomato salsa (recipe follows)
Preheat oven to 375 degrees F.
Cut twelve 1/2-inch-thick slices from tomatoes. In a shallow bowl whisk together flour, salt, sugar, and cayenne. In another shallow bowl whisk together egg and milk. In a third shallow bowl coarsely crush cornflakes with hands.

Working with 1 tomato slice at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat slices with cornflakes, pressing them to adhere, and arrange slices in one layer on a baking sheet. In a 12-inch nonstick skillet heat 1 tablespoon butter and 1 tablespoon oil over moderate heat until foam subsides and fry 3 tomato slices until golden brown, about 3 minutes on each side. (Be careful not to let cornflakes burn.)

Transfer tomatoes to paper towels to drain. Fry remaining tomato slices in remaining butter and oil in same manner. On another baking sheet arrange drained tomato slices in one layer. Bake tomatoes in middle of oven until tender and hot, about 4 minutes. Serve tomatoes topped with salsa.

FRESH TOMATO SALSA
2 pounds vine-ripened red and/or orange tomatoes (about 5 medium)
2 fresh serrano or jalapeno chiles (I leave these out in mine. and use ground red pepper)
1/4 medium onion (preferably white)
1/2 cup fresh cilantro sprigs
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Salt and pepper to taste
Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper to taste. Salsa may be made 1 hour ahead and kept at cool temperature.

Thanks everyone for the suggestions.  I might try the fried green tomatoes with some of the homestead tomatoes.  I don't think the cherry tomatoes are big enough for that though. 

I'm not giving up on vine ripened cherry tomatoes yet!  I'm going to raid my husbands garage and see what I can make a hot house out of for them.  If all else fails, I do have a couple large pots I can try transplanting them into. 

Thanks again, I'm so glad Suzanne started this forum on her site.

WV_Hills said:

Years ago I was faced with a huge box of green tomatoes left on my doorstop by a desperate neighbor I would guess.

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If you lived closer I would leave you boxes of ripe tomatoes..lol. It's been cold and rainey here the last couple days and I am done canning tomatoes…I just hate to admit that I might have planted too many plants this year so I'm going to go door to door in the neighbor and beg my neighbors to take them. Sure wish I had a pair of them Mudboots that Suzanne seen in her store…

I found this recipe in the paper today:

                  Green Tomato Casserole

4 thick French bread slices, torn into small pieces (about 2 cups) - try Suzanne's French bread for this!

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

4 medium green tomatoes, cut into 1/4 inch slices (about 1 and 1/2 pounds total)

1 cup shredded sharp Cheddar

1 Tablespoon butter

1. Preheat oven to 400 degrees. Lightly grease a 1 and 1/2 qt. casserole, deep-dish pie pan, or 4 ramekins.

2. Place bread in a food processor and pulse to a coarse texture. Combine sugar, salt and pepper in small bowl; mix well.

3. Arrange one-third of the tomato slices in the bottom of pan. Sprinkle one-third of the sugar mixture, one-third of the breadcrumbs and 1/3 cup Cheddar over tomatoes. Repeat with a second layer. For third layer, add remaining tomatoes, sugar mixture and bread crumbs. Dot with butter. Cover with foil.

4. Bake 1 hour. Uncover and sprinkle remaining 1/3 cup of Cheddar on top. Bake 5 minutes longer, or until cheese melts. Remove from oven and let stand 15 minutes before serving to allow the flavors to blend. Serves 4.

Per serving: 280 calories, 13g fat, 12g protein, 29g carbs, 3g fiber, 750mg sodium. (I never look at all this).