There are so many tomatoes still on the vine, but they are never going to ripen in November, even with the extremely warm days we are having.
The tomato season was late this year, which is why we ended up with so many unripe tomatoes.
Mr. A was just about to pull the vines out when I suggested we make fried green tomatoes!
First, we coated the slices in an egg batter....
...then rolled them in bread crumbs. Not just any bread crumbs though.
Panko bread crumbs!
After adding salt and pepper, we then fried them in olive oil.
The tomatoes were absolutely delicious. The Panko bread crumbs made them extra crispy, and the tomatoes themselves had a tangy flavor.
Although we ate them as hors d'oeuvres, they would have made great sandwiches on sourdough bread with aioli!
We still have lots of green tomatoes and I'm thinking of pickling them like they do in Italy.
Mario Batali had a better idea though. Spaghetti with Green Tomato Sauce!
Here's his recipe:
Spaghetti Con Pomodori Verdi
Ingredients
- 1/4 cup mint leaves
- 1/4 cup basil leaves
- 1/4 cup arugula
- 1/4 cup dill
- 5 green tomatoes, coarsely chopped
- 1 clove garlic, chopped
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil
- Salt and black pepper, to taste
Directions
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In the bowl of a food processor combine the herbs, tomatoes and garlic and puree. Add the cheese and pulse for 30 seconds.
Cook the pasta in the boiling water until tender yet al dente. 1 minute before the pasta is done, turn on the food processor and slowly drizzle the oil in to make a smooth sauce. Drain the pasta, discarding the water, and return to the hot pot. Stir in the tomato mixture, season with salt and pepper, to taste and serve immediately.
Do you have green tomatoes coming out your ears?
Do you have any special recipes?
I'm linking to Designs by Gollum for Foodie Friday!
