The impetus for this solution must be credited to ELZ's mother. Upon admiring her tomato plants (one has emerged from between the patio bricks and thrived, the progeny of a previous year's planting), she commented that some wild critters had been stealing all the tomatoes as they started to ripen. Her solution to this theft was to pick them early and make fried green tomatoes. In his ignorance, PAB had inquired about this process and learned of a new way to eat unripened fruit.
Last week Boston endured a couple of wet and very windy days. Possibly of a hint of things to come with the imminent approach of hurricane season. Unfortunately, we suffered a few mishaps in the garden as a result of the wind. PAB was brushing his teeth and staring out the bathroom window, distractedly admiring the ability of the plants to endure such a wind storm. In dramatic fashion, a particularly strong gust lifts up our crappy, plastic table and plunges it, like a guillotine, against the base of two robust tomato plants. Dashing out to the deck, the worst of PAB's fears were confirmed with both plants nearly snapped off at the base. Twenty promising, vibrantly green tomatoes (heirloom yellows) remained attached to plants that were no longer viable. As the rain started to soak through his clothing, a simple idea emerged that seemed like a ray of sunshine poking through the storm and shedding new light on this unfortunate circumstance... Fried Green Tomatoes!! (In reality, it kept raining for at least another day...)
|Not nearly ripe?! Eat them anyways!|
|Mmmm, butter & olive oil....|
|Greek style salad that paired well with the fried tomatoes|
|Always willing to help|
|The basil/mayo spread!|
Fried Green Tomatoes!
About four servings
Total time: 45 minutes
- Cook bacon in a skillet, medium low heat for 10-15 minutes, until crisp
- Meanwhile, slice tomatoes into 1/3 inch thick rounds
- Place 1/4 cup flour in one bowl, beaten eggs in another and the remainder of flour & cornmeal in a third bowl
- Dip both sides of the tomatoes in the flour, then eggs and finally in the flour/cornmeal. Set finished tomatoes on a wire rack to avoid sticking & losing the coating
- Heat cast iron skillet to medium-high with olive oil & 1 tablespoon of butter. Fry each side of the tomatoes for about 2 minutes (until golden brown). Between batches, add the remaining tablespoon of butter. Transfer any finished tomatoes to the wire rack and place in the over ( 200 degrees to keep them warm).
- Mix together the pesto, mayo, lemon juice and mustard to form a spread, season with salt/pepper
- Toast the bread
- Assemble each sandwich with fried tomatoes, lettuce, basil/mayo spread & bacon. Enjoy!
|The finished product!|
ELZ + PAB's review: Definitely an interesting recipe to make use of unripe tomatoes. Certainly not our favorite way to enjoy this icon of summer, we prefer them red (or yellow). However, this did not stop PAB from consuming a second sandwich. Also, not the healthiest way to enjoy tomatoes! Paired well with the pictured Greek style salad.
Waste not, want not
elz + pab
Waste not, want not
elz + pab