Fried Green Tomatoes
4 large green tomatoes
1/2 cup milk
1 cup all–purpose flour
1/2 cup cornmeal
1/2 cup Ritz cracker crumbs (or saltines or Italian seasoned breadcrumbs)
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
oil for frying
Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium–size bowl. Place flour in a pie plate. In another shallow dish, mix cornmeal, cracker crumbs and salt and pepper onto a third shallow plate or pie pan. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in cracker crumbs mixture to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, making sure you do not crowd them. When the tomatoes are browned, flip and fry them on the other side. Drain slices by standing them on edge in a colander set over paper towels. Servings: 4.
*Note: Select tomatoes that are just hinting at beginning to turn pink. If you select tomatoes that are far from ripening, you may get a tummy ache.
Homemade Tomato Sauce
3 tablespoons olive oil
4 cloves garlic, chopped finely
4 large tomatoes, peeled, seeded and chopped into chunks
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon black ground pepper
In a large skillet over medium heat, cook oil and garlic for 2 minutes, stirring constantly. Stir in tomatoes chunks and salt. Simmer until thick or about 20 minutes. Remove from heat, stir in basil, pepper and additional salt to taste. Yield: About 2 cups.
Note: This recipe doubles well–just increase the cooking time to 30 minutes. To freeze, pour into 2–cup container(s), freeze for up to 3 months. Thaw in microwave or overnight in the refrigerator.
5 large ripe tomatoes, finely diced
4 green onions, finely chopped
1 fresh jalapeno pepper, seeded and finely diced
1 rib celery, finely diced
4 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon fresh lime juice
1 teaspoon ground black pepper
1 teaspoon salt, or to taste
In a large bowl, combine the tomatoes, onions, jalapeno pepper, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving. Yield: About 4 cups.