For me, green tomatoes are a one-trick pony. They must (yes, must) be dredged in cornmeal, fried to a golden, brown crisp and served with a zippy remoulade. That’s it. No mas. I know that’s a pretty narrow-minded point of view, especially for a chef, but they’re just so darn good I refuse to sacrifice even one to try any other way.
Green tomatoes are unripened tomatoes plucked from the vine before they’ve had a chance to fully ripen and turn red. They’re not the same as the tomato variety that’s naturally green in color, even when ripe. Green tomatoes should be firm, with just the slightest bit of give when squeezed. Small, rock-hard green tomatoes will be tasteless or bitter.
You’ll find Vitamin C, fiber, and calcium in green tomatoes. I hear you can pickle them, grill them or make green tomato mincemeat. You’ll have to let me know how that goes. For me, I’m sticking with these Lemon Thyme Fried Green Tomatoes with Lemon Remoulade.
Choose tomatoes that are firm, with a little give when squeezed.
Cut tomatoes 1/4-inch thick. Thicker and they won’t cook properly. Thinner and they won’t hold up in the oil.
Small Bowls or Plates
Baking Sheet (line with paper towels)
My green tomatoes were grown at Miller Farms in Clinton, Maryland.