Just enjoyed some fresh fried green tomatoes for lunch. A thunderstorm last night knocked several tomatoes off the vines, so I had no excuse not to cook. Had the "old school" recipe with cornmeal, flour, and buttermilk, fried in bacon grease. Unbelievably good!

I've never eaten a fried green tomato.
Need to find a recipe. Frying is something foreign to me as well.

Fried Green Tomatoes Recipe


Ingredients

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Method

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Thank you. I'll try it soon.

Hi Paul,
May I put your recipe in the Yum Recipe database?
Thanks,
Arlene

Toasted Insalata Caprese


I had a great breakfast this morning of fresh tomatoes, sliced fresh mozzarella, and basil. I stacked the tomatoes with basil, a little salt & pepper, and a 1/4-inch slice of fresh (soft) mozzarella cheese. I toasted under the broiler and served each on a slice of toasted Italian bread. It was delicious!

David

PS--I neglected to say that the tomatoes were Cherokee Purple. Even more flavor!

UM-UM

Yum! What a visual!

This is from Fannie Farmer's Cookbook

Tomato Preserve
1 lb. yellow pear tomatoes
2 ozs. preserved Canton ginger
1 lb. sugar
2 lemons

Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed. Add sugar, cover, and let stand overnight. In the morning pour off syrup and boil until quite thick; skim, then add tomatoes, ginger, and lemons which have been sliced and the seeds removed. Cook until tomatoes have a clarified appearance.

This is from A Taste Of Home
http://www.tasteofhome.com/Rec...


Pear Tomato Preserves
* 4 cups sugar
* 1 tablespoon ground cinnamon
* 2 teaspoons ground cloves
* 1 teaspoon ground ginger
* 2 medium lemons, chopped
* 1 cup water
* 2 pounds yellow pear tomatoes, chopped

Directions

* In a Dutch oven, combine sugar, cinnamon, cloves, ginger, lemons and water. Cook over medium heat for 15 minutes, stirring occasionally. Add the tomatoes. Reduce heat to low; continue cooking for 45-60 minutes or until tomatoes become transparent, stirring frequently.
* Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 5 half-pints.

One thing I found with these recipes is that the lemon peels, left in, add a candied sort of flavor to the preserves. I opted to take the peels out after cooking (had sliced the lemons rather than chopping them). They were delicious, but I thought they overwhelmed the more delicate flavor of the pear tomatoes. I'm interested in what the rest of you think.

I will have to try them before I can comment. I don't have enough tomatoes yet to try that. Maybe in a couple of months.

This one sounds good.

Yellow Pear Tomato Preserves Recipe


Makes 5 half pint jars

* 8 cups yellow pear tomatoes
* 1 lemon
* 3 cups sugar
* 1 teaspoon salt
* 4 tablespoons gingerroot or thinly sliced candied ginger

1. Wash& dry tomatoes.
2. Cut a thin slice from blossom end and press out seeds and discard.
3. Combine tomatoes, sugar& salt, simmer until sugar is dissolved.
4. Boil for about 40 minutes.
5. Add thinly sliced lemon and minced or sliced ginger.
6. Boil about 10 minutes longer.
7. Pour into hot jars and seal at once.

Oh Melissa! Thank you so much! These recipes sound delicious!

Herbie43's Cherry Tomato Recipes

i did not grow toamtoes this year but i have already decided what i will grow next year. including

goliath
delicious
german giant
coustralee
large pink bulgarian
omar's labanese
nmeves azorean red
tidwell german

i do have some nice recipes for tomatoes if you are interested.

here they are (even if you are not interested. LOL

4 tomatoes (1 pound) quartered
1 pint grape or cherry tomatoes (10 ounces)
1 each small mixed heirloom tomatoes, halved if large
1/2 cup extra virgin olive oil
kosher salt and ground pepper

light a grill. arrange four 12 by 24 inch sheets of foil on a work surface
mound the tomatoes in the center of each sheet, drizzle with the olive oil and season with salt and pepper. fold up the foil to create tight packets.

set the packets on the grill and cover. grill over moderately high heat for about 18 minutes until the tomatoes begin to soften and burst. using scissors, carefully cut open the foil packets and serve/

makes 4 side dishes

with the above recipe you can make the following

grilled tomato crostini
four 3/4 inch thick slices of cibatta bread
1 garlic clove, halved
juicy grilled gtomatoes (above)
olive oil for drizzling
salt
20 small basil leaves

light a grill or grill pan. grill he cibatta until toasted and charred in spots, about 1 minute per side. transfer to plates and rub with the garlic halves. spoon the tomatoew and their juices over the grilled bread and drizzle with olive oil. sprinkle with salt and basil and serve



tomato clam chowder

juicy grilled tomatoes above
8 pounds cherrystone clams
twp 8 oz. bottles clam juice
2 tbs extra virgin olive oil
1 onion cut into 1/4 inch dice
1 cup chicken broth
2 thyme sprigw
1 bay leaf
salt and freshly ground pepper
2 tbs coarsely chipped flat leaf parsley

scrape the tomatoes and their juices from the packs into a food processor and pulse until coarsely chipped

in a large pot, combine the clams and clam juice and bring to a boil. cover and simmer over moderatley low het until the clams open, about 8 minutes (discard any clams that do not open). remove from the heat. using a slotted spoon transfer the clams to a large bowl. remove the clams fro their shells, coarsely chop the meat and reserve. strain and reserve the clam broth. rinse aout the pot

in the same pot, heat the olive oil. add the onion and cook over moderate heat until tender, about 5 minutes. add the garlc and cook until fragrantm about 1 minute. add the reserved clam broth, potatoes, chicken broth, thyme sprigs and bay leaf. bring to a simmer, cover and cook over moderatel low heat until the potatoes are tender, about 12 minutes. add the chopped tomatoes to the pot, cover and simmer for 3 minutes. discard the thyme sprigs and bay leaf. stir in the chopped clams and season the chowder with salt and pepper. ladle into bowls, sprinkle with the parsley.



8 servings

enjoy

Sungold Tomato Salsa Over Orzo


Here is another use for Cherry Tomatoes:

http://cubits.org/YumYum/db/yu...

Wow! This sounds delish!

Let us know how you like it. We have our first Sungold turning yellow here . . one . . not enough to make the recipe.

I don't have sungolds, but will be trying it with yellow pears and sweet 100s.

That should work and be very pretty!