Adapted from Food and Wine.com.
If you still have any green tomatoes left, sharer Susan Arayas suggests this salsa recipe.
1 medium Vidalia onion, sliced 1/2 inch thick
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 pound green, unripe tomatoes
2 tablespoons chopped cilantro
1 large red tomato, cored and coarsely chopped
1 tablespoon fresh lime juice
Light a grill. Brush the onion slices with olive oil and season with salt and pepper. Grill the onion slices and the green tomatoes over high heat, turning once, until nicely charred; about 6 minutes for the onion and 8 minutes for the tomato.
Chop the onion into 1-inch pieces and transfer to a bowl. Core, peel and coarsely chop the green tomatoes and add them to the bowl. Stir in the cilantro, red tomato, lime juice and the 2 tablespoons of olive oil. Season the salsa with salt and pepper and serve.
Make Ahead: The undressed salsa can stand for up to 4 hours.