When we’re lucky, the tomato season can extend well into September. Some late bloomers barely ripen at all though, staying evergreen and not too tasty on their own. A great solution to making use of green tomatoes is to fry them for a delicious southern style dish served with remoulade dressing, or (my favorite) is to use them mixed with colorful heirlooms for a sweet-savory chutney. Use this to accompany grilled steak, pork chops, roast pork, cold meats, and cheese.

HEIRLOOM-GREEN TOMATO CHUTNEY

MAKES ABOUT 2 CUPS

1/2 cup (packed) light brown sugar

1/3 cup chopped onion

1/3 cup cider vinegar

1/3 cup golden raisins

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1/4 teaspoon cayenne pepper

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

1/2 pound heirloom tomatoes

1/2 pound green tomatoes

1. In a large saucepan over medium heat, combine all the ingredients. Bring slowly to boil, and then reduce heat and simmer, stirring occasionally and removing skins as they separate from pulp, for 1 hour and 30 minutes, or until mixture thickens.