A few green tomatoes fell off the vine when DD1 was tending the backyard garden. Most of the tomatoes are staying on the vine until they ripen.

What can she do with about a cup of green tomatoes (5 or 6 medium and  very small ones)? Will they ripen if left at room temperature for a few days? Can they be fermented? Cooked to be tasty without deep frying them in a thick batter like the recipes she's found online so far?

I fry the green tomatoes like I was stir frying rather than deep frying.

At the end of the season I harvest all my green ones and wrap them in newspapers and place them in a dary place, and they gradually ripen over the next several weeks (some rot instead of ripening).

You do not have to do this since you do not want to slow down ripening, so you can probably just set them on a Window ledge and they will ripen there.

If you are in a hurry for ripening, put them in a paper bag with a piece of fruit that gives off ethylene gas (banana, apple ...).

Chow-chow! A southern vegetable relish I was researching online the other day. It looks delish! Look it up on the web, there're lots of recipes.

Fried is the best way.  Just use a nonstick skillet, some olive oil, and dust the green tomato slices with something that will get crispy when fried that is on your carbs or seeds list.  Brown rice flour and ground flax would be my first choice.  Dry on paper towels after frying, then some salt sprinkled on.  Maybe a little horseradish and lemon juice.  Sounds great, but tomatoes are pure toxin for me.  But, some ideas for you. Enjoy.

Ditto what Adam, but skip the horseradish. Gross.   Slice it, dust it with rice or millet flour, and fry it in compliant oil.  Yummy!  

you can also make an "alternate" version of salsa verde substituting green tomatoes instead of tomatillos.

add hot to the green tomato salsa, delicious and fried green tomatoes mmmm, Remember the hilarious movie about fried green tomatoes from years ago?

Make a song out of them ....