This dish is a perfect way to use up those extra green tomatoes at the end of the season. If you don't have green tomatoes, you can use tomatillos or red tomatoes. I call for pistachios in this recipe and you can swap them out if you like, but the flavor of other nuts don't produce as full a flavor in this dish. Grapeseed oil has a light, floral flavor that I prefer over the more assertive olive oil, though you can use that instead if you like.