The other day at the farm we ripped out all the tomato vines to get the greenhouses ready for winter. I came home with a bunch of green tomatoes, and decided to roast them and make salsa. I figured green tomatoes are fairly similar to tomatillos, and so should make a decent salsa verde.
I roasted them in a 400 degree oven, peeled them as best I could, and simmered them with sauteed garlic, onions, hot chilis and cilantro. I ended up adding a bit of sugar because they were so darn acidic. The final result was tasty, if tart, and will make a good sauce for rich cheese enchiladas.