It’s official…….. tomato season is over and I am ecstatic. Not because I hate tomatoes, but rather now we can enjoy all the green tomatoes we spent hours picking the other day. And picking green tomatoes is way easier than picking the ripe ones. Like I have said before, all good things must come to an end at the farm, however, there is always something amazing just around the corner. Enter, fried green tomatoes.
Last night Taylor and I went over to his parents house for dinner. I was in charge of appetizers and was excited to try frying green tomatoes for the first time. The end result was nothing short of amazing and these puppies will definitely be making appearances all month long. Anyone can make these and I am positive they will be a big crowd pleaser, especially with the dipping sauce I made and the fried prosciutto I added to the mix.
(the new camera takes great pictures at the Bemis’ house! They have really great lighting!)
Does this make you hungry? If so here is the recipe. I combined about 3 different recipes for fried green tomatoes to come up with this masterpiece. They were SO good.
Ingredients for the basil dipping sauce:
- 2 cups loosely packed fresh basil leaves
- 1 1/4 cups mayonnaise
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
Ingredients for the fried green tomatoes:
3 large green tomatoes, sliced 1/2 inch thick
1 cup flour
1 cup Italian breadcrumbs (or yellow cornmeal)
2 eggs beaten
2 tbs olive oil
Dip each tomato first in the egg mixture, then in the flour, then the breadcrumbs. Place on a baking dish. Heat olive oil in a large skillet. Add as many tomatoes that will fit and fry for about two minutes per side. To keep them warm place in the oven at 200 degrees.
I topped my tomatoes with fried prosciutto, arugula, and the basil dipping sauce. Amazing!
The main course really hit the spot as well. Baked chicken with broccoli, roasted carrots, and potatoes. Yum.
And some vino to complete a wonderful meal after a very cold, wet, and long day in the fields.
Enjoy your weekend!