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A delicious, hearty family recipe best served when the days grow shorter and cooler -- pan-fried tomato slices, served under a generous blanket of thick, well-seasoned tomato-cream gravy.
Recipe found from the South. Fried green tomatoes are covered in a tangy, savory, bacony, garlicy sauce. You will lick your plate clean!
A quick little appetizer to make that is a tasty and alternative version to the normally fried green tomatoes. Enjoy!
Crispy, crunchy fried green tomatoes with mozzarella melted in between. It doesn't get any better. Trust me.
Pick 'em early from your garden, raid your neighbor's garden or check out the farmer's market---any way you can get your hands on some green tomatoes for a terrific side dish!
Need a burger recipe for Labor Day Weekend? Try this indulgent, just-classic-enough FETA-STUFFED burger. The tang of beautiful green tomato slices is the perfect complement to the decadence of the cheese.
There are some southern foods, like biscuits and corn pudding, that have gained such a heightened perfection in our minds that we shy away from them in the kitchen. Fried green tomatoes are like that. We know how we’ve been taught to like them – edges crisp and gritty with cornmeal, and tangy succulent bellies – and if we don’t know how to achieve this, then why make them at all? <br /> <br />So I confess. As a Yankee, I threw caution to the wind and bastardized the hell out of my green tomatoes. Instead of a flour or cornmeal coating, I went for a jagged cloak of panko and Parmesan, which crisped beautifully and tasted deliciously of toasted, nutty cheese. Although I did follow one Southern trick, learned from Beans, Greens, Sweet Georgia Peaches – to not only salt the tomatoes in advance, but also sugar them, too. Half an hour before cooking, you add this seasoning combo, which draws out some of the moisture and also balances the tart sting of a green tomato with a nod of sweetness. One last cheat: I turned to my non-stick pan over my cast-iron. I didn’t want even a crumb of the crust to be left attached to the pan and not in my mouth.
This year I planted a garden for the first time and the tomatoes are growing like weeds! Some small green tomatoes fell off the vines and I wanted to use them and not let the go to waste, so I created this recipe.
After a long shift at the southern restaurant where I work, all I want to do it sit at the bar with a Tecate and some fried green tomatoes. Those FGTs (as I fondly call them) are slathered in remoulade and nestled in a bed of greens. These are a lightened up version, something I like to make at home on a summer evening when the craving hits.
During the summer, we always seem to have a grill fired up and ready to go, so it was a no brainer to toss a few slices on the grill to see what might happen. Grilling always adds a nice smoky, caramelized flavor to vegetables and we were hoping that green tomatoes would be no different. And, man-o-man were we right! The grill softens the under ripe flesh and concentrates the natural sugars.
Fried green tomatoes with a hint of ranch dressing mix are so tasty, they will even win over the skeptics.
Grab those green orbs sitting on your kitchen window sill, and fry up a batch. Thick tomato slices are dipped in cornmeal and cooked in oil until golden brown. Salt and pepper and eat.
Only four ingredients are needed to make crunchy fried green tomatoes. They make a tasty side dish to any meal.
I loved fried green tomatoes when I was a child. As an adult, I was able to combine two more of my favorite culinary delights to complement this classic dish and bring it to a new level. The combination of flavor is unbelievable.—Vickie Birkenmeyer West Palm Beach, Florida
Deliciously crispy and crunchy with a lemon zest, tarragon, and Old Bay panko coating.
I love to make this recipe when tomatoes are at their peak—the tomatoes almost melt in your mouth.—Joylyn Trickel