But no need to despair just yet! There's still a great way to enjoy those tomatoes on the vine that never got to ripen. Don't throw out the green tomatoes--make the classic Southern dish, fried green tomatoes.
Perhaps you've had them before--or even tried to make them. When made right, they're so tasty--tangy and crispy. But when not made right, they can be mushy with the coating either soggy or falling off.
As usual, Cook's Country magazine has a recipe that allows you to make fried green tomatoes the way they should be made. They come out so crispy, they're hard to resist. In fact, I ate a bunch of them as I was frying up the rest of the batch. Really addictive.
FRIED GREEN TOMATOES (from Cook's Country)
1 1/2 lb green tomatoes (about 4-5), cored and sliced 1/4" thick
2/3 cup cornmeal
1/3 cup all-purpose flour
1 1/2 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
2/3 cup buttermilk
1 large egg
2 cups peanut or vegetable oil
- Place tomatoes on paper towel-lined rimmed baking sheet. Cover with more paper towels, let sit for 20 min and pat dry. Meanwhile, process 1/3 cup cornmeal in a blender or food processor until very finely ground, about 1 min. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper and cayenne in a shallow dish. Whisk buttermilk and egg together in a a second shallow dish.
- Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.
- Heat oil in 12" skillet over medium-high heat until 350 degrees. Fry 4-5 slices until golden brown, 2-3 min per side. Drain on wire rack set in baking sheet. Bring oil back to 350 degrees and repeat with remaining slices. Serve.