It's good to know a lot of recipes for using green tomatoes if you are a gardener in the Pacific Northwest. (Tip...green toms can be substituted for any recipe calling for tomatillos.)
This year I planted currant and cherry tomatoes. As you can probably guess, these are small tomatoes with a short growing season. In addition, the currant tomato was supposedly a good container plant. I say "supposedly" because I planted it in a container using the same mix that's in my raised bed and the currant tomato is a really unhappy looking plant. In contrast, the cherry tomato is about about as tall as I am (and I've been pruning this sucker back pretty aggressively too!), and is loaded with fruit which are finally starting to turn red.
This morning I was able to harvest some currant tomatoes. This photo represents about half of the fruit on the plant:
(Seamus doesn't know what's in my hand but he wants to know if he can have some anyway.)
Despite actually yielding fruit, the currant tomato was not a success. First all, I expected a hell of a lot more tomatoes than a handful. Second, they had a weird texture--very leathery skin, and since they are so small, they have a very high skin ratio. Third, and most importantly--they aren't very flavorful. They are as bland a supermarket tomato in winter. Maybe this is due to the health of the plant and if the plant were happier, perhaps the tomatoes would be tastier. But I am a laissez-faire gardener. I will provide a raised bed, water, and a good soil mix and then expect a plant to produce under those conditions. I know enough not to plant a sun-loving plant in shade and expect good results. But I'm not going to coddle the plant. If a plant does not thrive under the conditions I can provide, then I'll just plant something else.