Focaccia with green tomatoes?
I have numerous small green cherry tomatoes that I have been trying to ripen inside over the last few weeks. They are in various stages of ripening, but generally looking like they should be used up. I came up with the idea of making a focaccia with a mix of green and red cherry tomatoes embedded. When I made one with ripe cherry tomatoes earlier in the season it came out great. I was wondering if any of you had some tips about using the green tomatoes in this way. Obviously they will not be as sweet as the ripened tomatoes, but maybe a combination with the herbs would be good.
Any suggestions gratefully accepted!