Green tomatoes will continue to ripen off the vine but never achieve the sweetness of a vine ripened tomato. Partially ripened green tomatoes are great for a chutney, while unripe ones are best for frying. Store green tomatoes at room temperature in a cool, dry place.
Store tomatoes away from direct sunlight with the stem scar facing up to reduce softening and darkening of the fruit. For short term storage it is best to keep tomatoes in a paper bag at the coolest possible room temperature. Keep out of direct sunlight.
Add a pinch of sugar to tomatoes when cooking them. It enhances the flavor.
To keep baked or stuffed tomatoes from collapsing, bake in greased muffin tins. The tins will give them some support as they cook.
Tomatillos are a distinctive and indigenous ingredient in Mexican cuisine. The fruit goes by many names, including tomato verde and husk tomato since it remains green while ripe and it grows inside a papery calyx or husk. Mexican green tomatoes grow in the wild but most cultivated varieties you find in the store are green, yellow, or purple and remain in their husk. The fruit itself is thin skinned with a mild acid and lots of seeds. If you plan to use them quickly, tomatillos can be stored at room temperature in a cool place. For longer storage, keep inside a paper bag or perforated plastic bag in the refrigerator. The fruit can be used raw but it takes well to cooking too. Roasting or simmering tomatillos can help mellow their slightly tart bite. They make a great addition to many Mexican dishes and can be used as burrito or enchilada filling or to supply the base ingredient for sauces and pork verde. However you prepare them, the husk needs to be removed and the tomatillo rinsed of the slightly tacky substance around the base. If adding to a stew (i.e. chile or pork verde), tomatillos can be chopped and added raw. If making verde or other salsa, tomatillos need to be cooked first; roasting or boiling are two typical methods.