Using tomatoes both ripe and green

A couple of nights ago we heard that we would have frost, so that night, I picked every large tomato off of my four vines. About 100 tomatoes later, I felt quite overwhelmed with what to do with them.

A little background...I grow tomatoes for my family. I, for one, can't stand them. I'm okay when they're pureed, and more into paste, or for some reason I like them in salsa (as long as they are very, very tiny). I put out a HELP!!! onto facebook on what to do with all of them. After reading several recipes and dicing up what seemed a million tomatoes, I tried making my own salsa. It was a lot of fun, and I'm pretty happy with how it all turned out. I still have the ingredients to make about 8 cups more, but will refrain for a couple of days so we can actually eat what I've already made.

Most people told me that I can ripen the tomatoes using the box method (which I haven't tried yet) or I could make Fried Green Tomatoes. I haven't decided, but am starting to worry about fruit flies and gnats invading my house as they sit there, looking so pretty and ready to eat!