Fried Green Tomatoes
Ingredients
For the Remoulade Sauce
• 1 & 1/4 cups mayonnaise
• 2 & 1/2 tablespoons spicy brown mustard
• 1 tablespoon paprika (sweet or smoked)
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons prepared horseradish
2 teaspoons lemon juice
1 teaspoon Cajun seasoning (or Creole seasoning)
• 1 teaspoon pickle juice (dill or sweet)
1 teaspoon hot sauce
1 clove garlic, grated
grind of black pepper
For the Tomatoes
3 large firm (unripe) green tomatoes (about 1 & 1/2 pounds total)
coarse salt
3/4 cup all-purpose flour
1 & 1/2 teaspoons coarse salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 cup buttermilk
1 large egg white
1/2 teaspoon hot sauce (such as
Tabasco)
1/2 cup panko bread crumbs
1/3 cup fine white cornmeal
• 1 & 1/2 cups vegetable oil, for frying
Instructions
- Make the remoulade sauce: In a medium bowl, whisk together all the ingredients. Taste, and adjust seasonings if needed. Refrigerate until ready to use.
2. Using a serrated knife, cut 3 large firm (unripe) green tomatoes into 3/8″ thick Sprinkle both sides with coarse salt.
Let stand for 30 minutes to draw out the moisture (this helps the breading stick better.) Gently pat dry with paper towels.
- Set up the breading station with 3 separate shallow dishes
1st dish: whisk together 3/4 cup flour, 1 & 1/2 teaspoons coarse salt, 1/2 teaspoon smoked paprika, and a 1/4 teaspoon each garlic powder, onion powder, and black pepper.
2nd dish: whisk together 1/2 cup buttermilk, 1 large egg white, and 1/2 teaspoon hot sauce.
3rd dish: combine 1/2 cup panko breadcrumbs and 1/3 cup fine white cornmeal.
4. Fit a wire rack inside a rimmed baking sheet. Dip each tomato slice in the flour mixture (shake off excess), followed by the buttermilk mixture, and finally the cornmeal mixture (press gently to adhere.)
5. Place the breaded tomato slices on the rack in a single layer. Let sit while you heat
up the oil – this allows time for the coating to set.
6. In a large cast iron skillet, warm 1 & 1/2 cups vegetable oil over medium-high heat
until it reaches 350 degrees F and shimmering. (The oil should sizzle immediately
if you sprinkle water into it.)
7. Starting with the tomatoes that were breaded first, carefully add 3 to 4 to the hot
skillet, taking care not to over-crowd them. Fry until golden-brown, 3 to 5 minutes
per side, regulating the heat if the oil gets too hot.
8. Transfer the fried tomatoes to a paper towel-lined plate to drain. Fry the remaining
tomato slices, replacing the oil if necessary.
Drain and serve
The Best Easy and Cheesy Tomato Pie
Ingredients You’ll Need:
1 unbaked 9-inch pie crust
3 large ripe tomatoes, sliced
1 teaspoon salt, divided
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 small onion, finely chopped (optional)
Instructions:
1. Preheat and Prepare the Crust:
First, preheat your oven to 350°F (175°C). Grab your unbaked pie crust and place it in a 9-inch pie pan. Use a fork to prick the bottom of the crust all over. This helps it bake evenly and prevents bubbling.
2. Slice and Salt the Tomatoes:
Lay tomato slices in a single layer on some paper towels or a clean kitchen towel. Sprinkle them with ½ teaspoon of salt. Let them sit for about 15 minutes. This step draws out extra moisture so the pie doesn’t get soggy!
3. Dry the Tomatoes:
After 15 minutes, gently pat the tomatoes dry with another towel to remove any excess moisture.
4. Mix the Filling:
In a mixing bowl, stir together the mayonnaise, sour cream, chopped basil, sugar, the remaining 1/2 teaspoon of salt, and the black pepper until everything is well combined. This will be your creamy layer!
5. Layer the Ingredients:
Sprinkle half of your cheese blend evenly over the bottom of the pie crust. Next, layer the dried tomato slices over the cheese. If you decided to use the chopped onion, sprinkle that over the tomatoes now. Spread the mayonnaise mixture evenly over the tomatoes, ensuring it covers everything nicely. Now, sprinkle the remaining cheese blend on top.
6. Bake the Pie:
Pop the pie in the preheated oven and bake for 35-40 minutes, or until the cheese is melted, bubbly, and golden brown, and the crust is fully cooked.
Parmesan Baked Tomatoes
Ingredients
6 small tomatoes halved
1 tablespoon olive oil
1 pinch salt
ground black pepper to taste
1/2 cup grated Parmesan cheese
Instructions
1. Preheat the oven to 400°F (207°C). Rinse the tomatoes and slice them in half. Toss them gently with olive oil, then season with salt
and pepper. Arrange the tomatoes in a baking dish and top with Parmesan cheese. Roast for about 15-20 minutes, or until the Parmesan cheese is melted and slightly browned.
2. Remove from the oven and serve immediately.
Easy Tomato Gravy
4 tablespoons butter
4 tablespoons all-purpose flour
1 can 14.5 ounces diced tomatoes, Undrained
1 cup whole milk
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon granulated sugar
1/2 teaspoon onion powder
INSTRUCTIONS
1. Melt butter in a large cast iron skillet or heavy-bottomed pan over medium heat.
2. Once butter is melted, sprinkle in flour and whisk continuously. Cook for 3-4 minutes until the roux is light
golden brown and smells nutty.
3. Add the entire can of diced tomatoes with their juices and cook 2-3 minutes stirring constantly.
4. Gradually pour in 1 cup whole milk, 1/2 cup water whisking to prevent lumps.
5. Add salt, pepper, sugar, and onion powder 1 teaspoon salt 1/2 teaspoon black pepper
6. Simmer on low for 10-15 minutes, stirring occasionally until thickened as desired.
Parmesan Baked Tomatoes
Ingredients
6 small tomatoes halved
1 tablespoon olive oil
1 pinch salt
ground black pepper to taste
1/2 cup grated Parmesan cheese
Instructions
1. Preheat the oven to 400°F (207°C). Rinse the tomatoes and slice them in half. Toss them gently with olive oil, then season with salt
and pepper. Arrange the tomatoes in a baking dish and top with Parmesan cheese. Roast for about 15-20 minutes, or until the
Parmesan cheese is melted and slightly browned.
2. Remove from the oven and serve immediately.
Easy Bruschetta
INGREDIENTS
2 pounds Roma Tomatoes
6 Basil leaves
2 t Balsamic Vinegar
1/2 cup finely shredded parmesan cheese
2 garlic cloves finely minced
salt & pepper to taste
Wheat French Bread
Butter/garlic spread or butter and garlic mixed together
INSTRUCTIONS
1. Combine all bruschetta recipe ingredients.
2. Slice French Bread in 3/4 inch slices. Preheat oven to 350 degrees.
3. Spread garlic mixture on bread.
4. Bake for 10 minutes, flip bread and bake for 5 more minutes until warm and crispy.
5. Top bread with bruschetta.
Summer Corn Salad
Ingredients
• 6 ears corn, kernels removed, about 4 cups
• 1 large red or green bell pepper (or half of each), about 1 1/2 cups
• 1/2 medium red onion, chopped very small, about 2/3 cup
• 1 cup halved grape tomatoes
• 1/4 cup fresh cilantro or Italian parsley, chopped
Dressing Ingredients
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lime juice, about 2 large limes worth
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
Instructions
1. Combine the corn, bell pepper, onion, tomatoes, and cilantro in a mixing bowl. In a small bowl or mea
lime juice, garlic, salt, and pepper. Whisk or stir to combine.
2. Pour the dressing over the vegetables. Stir well to coat everything. Serve immediately or refrigerate until ready to serve. Enjoy!