It may be late September but tomato season is still flourishing in the San Francisco Bay area. Last weekend, I attended a tomato-tasting party so tomatoes have definitely been on my mind lately. California is so fortunate to have a long growing season for tomatoes. Back home in New Jersey, the growing season is gone in the blink of an eye. It’s almost heartbreaking. Although the season is short, the rewards are great; New Jersey produces lovely tomatoes. After all, it’s the state vegetable, even though it’s technically a fruit
You remember the 1991 film, Fried Green Tomatoes, with Jessica Tandy and Kathy Bates? I loved that movie. Ever since then, I’ve been intrigued by fried green tomatoes yet I’ve never tasted them. So in the spirit of celebrating tomatoes, I am squeezing in one more late summer tomato recipe.
When I bite into a green tomato, I am instantly reminded it’s in fact a fruit and not a vegetable. The taste is deliciously sweet and tangy, tangier than reds.
Before I dive in, a couple of notes about the recipe:
- The tomatoes I bought were a little under-ripe, which is exactly what you want for this recipe.
- To make 2 flax eggs, create a mixture of 2 tablespoons of ground flax seed and 6 tablespoons of water. Let sit for 15 minutes before cooking. See post for more info on ingredient replacements.
- After slicing the tomatoes, pat them dry with a paper towel and salt them and set aside while you get the other ingredients in order.
- I served the tomato slices simply with organic arugula leaves drizzled with balsamic vinegar. The oil from the tomato slices combines nicely with the vinegar.
- 4 green tomatoes, firm
- 1 cup gluten-free bread crumbs
- ½ cup gluten-free all-purpose flour
- 2 flax eggs
- ¼ cup olive oil, for frying
- Sea salt and ground pepper to taste
- If using flax seeds, mix 2 tablespoons ground flax seeds with 6 tablespoons of water. Set aside for 15 minutes and then mix well.
- Core the tomatoes and slice in to ½″ slices. Pat dry with a paper towel and season with salt and set aside. Mix together the dry seasoning mix and set aside. Place flour, flax seed mixture/eggs, and bread crumbs into separate bowls. Heat 2 Tbsp. of olive oil in a skillet on medium heat. Dip the tomato slices into first the flour, then flax seed mixture/eggs, and then bread crumbs.
- In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until golden. Drain on paper towels. Add more olive oil, as needed. Season with sea salt and ground pepper. Serve with salad simply drizzled with balsamic vinegar. Enjoy!