I've given up on our tomatoes. The summer here in the Pacific Northwest has been pitiful. I mean, it's been perfect weather for me, because I love it mild. But it's been horrible for my tomatoes. We had a good supply of cherry and pear tomatoes at the beginning of summer, but the beefsteaks never really ripened. Then it started raining, and slugs got the whole lot. I haven't even gone out to check for ripe ones in a week. I've given up.
If you like fried green tomatoes, however, come on over! I have bushels of firm green ones, ready to coat with cornmeal and fry.
I decided to make BLTs for dinner last week, but instead of ripe, red tomatoes, I fried up some green ones. It was really good! If you love fried green tomatoes, you'll love this idea.
For the tomatoes,
- Slice them into 1/4" slabs
- Place on a cooling rack or clean dishtowel, sprinkle with coarse salt and set aside for 20-30 minutes (this helps to draw out excess juices)
- This is a great time to start your bacon (see below)
- Pat tomato slices dry
- Place cornmeal and flour (equal parts of each) and salt & pepper (to taste) on a plate or shallow bowl
- Heat up a nice, thick layer of oil (I used canola) in a large skillet (somewhere between medium and medium-high heat)
- Dredge the tomato slices in the cornmeal and place gently into the oil
- Fry for a few minutes each side, until the breading is golden brown
- Drain on paper towels and serve
For the bacon, I use Ina Garten's oven method. Prepare yours as desired.
Arrange bacon and fried tomatoes on toasted bread with lettuce, and mayo, if you like. Enjoy!