You Say Tomayto, I Say Tomahto

How does my garden grow? With green tomatoes everywhere and nary a red one in sight. With much impatience I plucked some green ones off their vine. Fried Green tomatoes are a traditional Southern favorite that I have never tasted in my Italian-American NY kitchen. I was thinking along the lines of a Parmigiana. Of course I had to put an Italian spin to the dish. But we didn’t have any Mozzarella, so I settled for Swiss without the tomato sauce. Since I didn't know what they would taste like I thought this would be a good way to get a taste and then I could let the little wheels in my head start spinning with ideas. I was so surprised at how delectable they were. The soft, slightly bitter, juicy tomato and the crunch of the crust from the breading and the gooey cheese went together so good; melting in my mouth like butter. I was kind of wary over how bitter they would be but it is not overpowering, it is subtle and delicious. If you have never tasted them don’t be put off by the bitterness you will be pleasantly paid off for your effort. I know for sure I love them more than ripe, red tomatoes. My Dad especially liked them and he is kind of picky about vegetables. Lots of mmmm’s while sampling. I made them last night for dinner and would love them again tonight. They are that good. If you have a garden of green tomatoes this is the perfect dish to fry up tonight for dinner!



Fried Green Tomato And Swiss Cheese Stacks
by Reeni

4 large Green (un-ripe) tomatoes; sliced in ¼ inch slices
Fine ground Sea salt
Freshly ground black pepper
1 and ¾ cup flour
2 tablespoons Corn starch
3 large eggs
2 tablespoons milk
1 cup yellow cornmeal
1 tablespoon grated Parmesan cheese
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon basil
8 oz. Swiss cheese*, shredded
Basil leaves for garnish, if desired

1. Set up the dredging station for tomatoes using three shallow bowls.
2. In first bowl combine 1 cup of the flour with the cornstarch.
3. In second bowl whisk eggs and milk together.
4. In third bowl combine ¾ cup of flour, cornmeal, parmesan, parsley, oregano and basil.
5. In a large deep skillet heat 2 inches of canola or vegetable oil on medium heat (350 degrees)
6. Salt and pepper the green tomato slices while oil is heating.
7. Dredge each tomato slice in the flour/cornstarch mixture, and then dip in the egg, then in the flour/cornmeal mixture. Use your hands to press flour to tomato to make sure it is coated well.
8. Fry in batches on both sides until golden and crispy; drain on paper towels. You can stop right here and eat them as is or…
9. In a baking pan or casserole dish stack tomatoes beginning with larger slices on the bottom, sprinkle a little of the Swiss cheese* in between each slice. Bake on 375 for 10-15 minutes or until cheese is melted.
10. Garnish each stack of tomatoes with a basil leaf.

*Fried Green Tomato Parmigiana: Alternately layer all three ingredients beginning with tomato sauce, then eggplant, then Mozzarella, until the casserole dish is filled stopping at least a 1/2 inch from the top and ending with sauce. Bake at 375 degrees until cheese is bubbly about 20-25 minutes.


This is my entry for Andrea's Grow Your Own.It's a wonderful way for bloggers to come together and "celebrate the foods we grow or raise ourselves and the dishes we make using our homegrown products." The guest host is Jessica at Finny Knits. Check back later this month for a link to the roundup of recipes and if you would like to join get over to Andrea's recipes and find out the details!