Photography by Laura Silverman for Gardenista.
Do you have tomatoes coming out of your ears? For my recipe for fried green tomatoes, read on.
Tomatoes, a seedy fruit, were known as love apples when they were introduced to Europe from the new world, most likely because of their alleged aphrodisiac qualities.
Our word derives from the Aztec xitomatl, meaning “plump thing with a navel.”
We grew about 18 tomato plants this year in our raised beds, most of them heirloom varieties.
Our cherry tomato plants seemed a bit hardier and have been vigorous producers.
Cherry tomatoes are perfect in salads, tossed raw with hot pasta, combined with cucumbers in a vinegary dressing, or simply eaten as a snack with a sprinkling of salt.
As summer winds down, I am always thinking about ways to preserve these treasured fruits of the season.
After they’re nice and dry–but still pliable, not crisp–pack them into jars and pour olive oil to cover.
Have you discovered Green Zebra tomatoes? And its chartreuse hue with stripes a shade darker is so very chic.
I make a delectable salad full of all things green: wedges of Green Zebra tomato, slices of buttery avocado, and tons of slivered basil and mint.
Add a few blobs of creamy blue cheese–gorgonzola piccante is perfect–and finish with a squeeze of fresh lime, plenty of good olive oil, and flaky sea salt.
Truly green tomatoes–those that are still not ripe–have their own charms.
And there’s always the classic Southern dish of fried green tomatoes, an inspired way to enjoy your unripe specimens.
Core tomatoes and cut into ½-inch-thick slices. Beat the eggs with the buttermilk in a medium bowl. Slip slices into the hot pan in batches, so as not to crowd them. Serve warm with mayonnaise, chutney or the condiment of your choice.
Fried Green Tomatoes