I gathered my remaining Tomatoes from the vine at the end of October. We were expecting our first frost, and I just couldn’t see them going to waste. We got several dozen tomatoes from that single plant….my first vegetable in my TN garden.
I placed them on my windowsill in my sun room which has sun light on three sides throughout the day. The sun room doesn’t get as hot in the fall and at night we keep the room at a cool 60˚.
I read somewhere, that it can take 1-2 weeks to ripen tomatoes wrapped in brown paper bags or newspaper, but I liked being able to see my pretty tomatoes. They make me smile, almost as much as flowers do… (almost)!
Having not given the thought that they actually “would” ripen, I just assumed they would take at least the full two weeks. I had hoped to share them with my Mother who is coming for a visit this Thanksgiving.
Long story short, most of my Tomatoes are just about fully ripened, after only one week. Unless I make Salsa or another recipe, I will not be able to share my fresh tomatoes with my Mother.
In the meantime, I have heard so many people talk about a Southern staple of Fried Green Tomatoes. I wanted to see what all the fuss was about. I did an online search for them and found so many varying recipes. Some had ingredients I didn’t like (such as Cajun spice) and others used more or less ingredients etc. Here’s what I came up with.
Fried Green Tomatoes
-1 large beaten egg
-1/2 cup buttermilk
-1/2 cup general all purpose flour
-1/2 cup cornmeal
-1 tsp. Salt (optional)
-1/2 tsp black pepper
-3 medium-sized green tomatoes (cut into 1/3 inch slices)
-Enough vegetable oil for half inch depth in frying pan. (I used a non stick pan)
In small bowl combine egg and buttermilk, set aside
In separate bowl mix 1/4 cup of flour, 1/2 cup of cornmeal, pepper and (optional) salt~ I try not to use salt when cooking, but rather use the shaker at the table if desired).
Next, Dip cut slices of green tomatoes in bowl of 1/4 flour to coat, lightly shake off excess, then dip into egg mixture and then coat in cornmeal mixture.
In a frying pan, heat oil. Carefully place tomatoes in single layer in hot oil and Cook for 2 minutes on each side until you reach a nice golden color. Do not burn. Remove from oil and place on paper towel to soak up any extra grease and then cool. Season to taste with salt & additional pepper if desired.
My hubby liked them. After trying however, I personally couldn’t get past the whole “not ripe” tomato thing! I thought it was just strange. So…….I made myself a normal, everyday Tomato sandwich on a Toasted Whole Wheat bun with oodles of Hellman’s Mayo and black pepper! Yum….nothing tastes as good as simplicity!
It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato. ~Lewis Grizzard