The other night Andy and I went out to check out the garden. The tomato plants are hovering at five feet tall and loaded with tomatoes!
We are growing Roma, cherry and Better Boy this year. We managed to get a few ripe red cherry tomatoes for a salad but there weren't any for slicing. We talked about fixing some BLFGT Sandwiches (Bacon, lettuce, fried green tomatoes) and found a couple green tomatoes off one of the Better Boy vines that were the perfect size. After pulling my original fried green tomato recipe, and noticing it contained both flour and sugar, I wondered if I could cut those two ingredients and get the same results. We didn't miss the extra sugar and were very satisfied with the taste. These are a wonderful side dish and ended up being perfect for our sandwiches.
- 1/2 cup cornmeal
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 medium size green tomatoes, cut into 1/2 inch slices
- Coconut oil or bacon grease (see the recipe for BLFGT Sandwiches)
Combine cornmeal, salt and pepper into a zip lock bag and shake to coat the tomatoes. Let the bag sit on the counter and give it several more shakes while the oil is heating in a medium-high skillet. (When a pinch of corn meal dropped into the oil sizzles, the oil is ready)
Fry tomato slices, a few at a time, in a large skillet with oil about 1/8" deep.
Wait until the grease has bubbled up as seen above. Let them fry until browned, turning once. Don't get impatient and turn them too soon. Add a little oil as needed until all tomatoes are fried.
Drain on paper towels. Serve hot.