Green Tomatoes
Source of Recipe
Grandpoohbah
Those green tomatoes still on your garden vine may not ripen
before summer fades away, but don't write them off! Green
tomatoes have a firm texture with a pleasantly acidic bite and
just a whisper of tomato flavor, and they can be used in all
sorts of dishes from relishes to pies, and of course, fried green
tomatoes!
Why on earth would you want to eat green tomatoes? Maybe because it's the
beginning of the season and the tomatoes are beginning to plump up enticingly, and
even though they're not quite ripe yet and you're getting anxious to sink your teeth
into them. Then again, maybe it's later in the season and the sun is no longer shining
enough to coax those lingering tomatoes to full ripeness before the first frost kills
them. Then again, maybe you just want to cook up some green tomatoes because
they're tasty! Green tomatoes have a firm texture with a pleasantly acidic bite and
just a whisper of tomato flavor, and they can be used in all sorts of dishes from
relishes to pies, and of course, fried green tomatoes! Give some of these ideas a try
and find out why green tomatoes have long been a favorite in so many regions of the
world.
The Perfect Shade of Green
Not all green tomatoes are alike. When those shiny emerald orbs first begin to
appear on the vines, they're not yet edible. The best-tasting green tomatoes are those
that have reached full maturity - that is, the jellylike substance around the seeds has
fully formed - and have just the faintest hint of a red blush about their flesh. Once
picked, these mature green tomatoes can keep for weeks, slowly edging towards
redness. If you do want to store them long-term, arrange them in a single layer in a
cool (but not cold!) place and check them frequently: one bad tomato CAN spoil the
whole barrel-full!
Not Just a Movie
Fried green tomatoes have earned a permanent place in the beloved culinary
traditions of the South. With the approach of tomato season everyone begins to
salivate for that first platter of rich and crispy golden-brown discs. There are more
methods for making fried green tomatoes than you can shake a skillet at, despite all
the seasoned cooks who will tell you that their way is the only way. The tomatoes
will hold up best if you slice them horizontally, no less than 1/4 inch thick. Before
proceeding, some people like to sprinkle a tiny pinch of sugar on each slice to chase
away any bitterness that may be lingering in the green tomatoes. For some, the
traditional way to fry their tomatoes is simply to dredge them in seasoned flour
before tossing into the hot oil. Others prefer to make a thicker breading by coating
the slices lightly in flour, then dipping in beaten egg, followed by a good dousing in
breadcrumbs, cornmeal or cracker crumbs. If you want to give them a real
down-home flavor, at least part of the hot oil you fry them in should be bacon
grease. Regardless of what kind of fat you use, though, it should be good and hot
(375 degrees F/190 degrees C) for golden-brown and crispy results. For a fun study
in contrasts, try serving fried green tomatoes with a salsa of ripe red tomatoes.
Round out the garden-fresh flavor of that salsa with some fresh sweet corn, red
onions, basil and maybe a hot chile pepper or two. Don't forget the iced tea!
Green Tomato Miscellany
At the beginning of tomato season in Italy, green and barely-pink tomatoes start
showing up in salads. Chop up a few greenies and toss them into your usual dinner
salad tonight! The firm texture of these tomatoes makes them great for grilling, too.
Perk up your grilled meats by sizzling up some tart green tomato slices right alongside
them. They also make a mighty tasty side dish when you bake them until they're soft,
seasoned with a little butter, chopped herbs and salt. Also try them in salsas, soups,
and vegetable sautés. Once you taste green tomatoes for the first time, you're sure to
dream up lots of fun new uses for them!
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