When life gives you green tomatoes, fry them!
Our tomato crop has been a little spotty this year; a combination of nocturnal nibblers and drought conditions has led to some arrested development and before losing another on-its-way-to-red tomato, I decided to pluck some of the firm green ones and try something new.
I’d never fried a green tomato before so wasn’t entirely sure what to expect, but have always been curious…
Of course, these are not traditional Southern fried green tomatoes coated in flour/cornmeal (sorry); I’m exercising a little artistic freedom in this version and these cuties are jumpin’ in the pan naked.
What I discovered
- green tomatoes (firm/unripened) hold up well to heat – they don’t disintegrate the way a softer red tomato would in a skillet
- their firmer texture means that they can acquire some nice color/browning from pan-searing
- any bitterness that the raw green tomato might have (mine were not particularly astringent) is mellowed through the heating process
- the combination of heat + seasonings elevate these humble green slices to the utmost tasty toppers ready for salads, appetizers, open-faced sandwiches – or – simply to gobble straight out of the pan!
You’ll want to start with a few slices of your favorite bread — I’m using a country style bread — thick, crusty, coarse textured with lots of seeds. The slices are then cut into smaller pieces, brushed with a basil & garlic olive oil and then roasted in the oven for about 10 minutes.
If you can resist eating the whole tray of garlic toasts when they come out of the oven (they’re gooood) – the next step is to add a generous dollop of smashed avocado, top with some greens, a fried green tomato or two and a sprinkling of onion. So tasty and different from the usual.
Tips:
- Choose firm green tomatoes (ie: unripened tomatoes plucked from the vine before they turn red and become soft) not to be confused with heirloom varieties of tomatoes, like green zebras, that remain green when ripe (you don’t want to use these soft/juicy tomatoes because they will disintegrate and turn to mush when fried)
- Choose a bread you love (gluten-free as required) — I’m using an artisan style bread with lots of texture and seeds, a really nice base for the warm seasoned tomato & avocado
- Experiment with a variety of greens to make it your own, examples: fresh garden herbs (cilantro, basil, parsley); peppery greens (rocket/arugula/tarragon); sprouts (broccoli, alfalfa, radish, beet); or mixed microgreens (baby shoots which typically incorporate some combination of all of these which is what I’m using here)
Enjoy them while they’re warm (promise, they won’t last).
- 4 (or so) slices bread of choice (I'm using a coarse textured/seedy country style bread) cut into smaller pieces for a total of about 12 smaller pieces
- 2 (ish) Tbsp olive oil
- 2 garlic cloves (or to taste), crushed
- 1 tsp dried basil
- ⅓ tsp salt
- 4 (or so) green tomatoes (unripened red tomatoes - should be firm)
- ⅓ - ½ tsp chile lime salt (or plain salt or herb salt as preferred - see Notes for seasoning options)
- 2 ripe avocados, pitted and mashed (I use a potato masher and add 1 Tbsp lime juice to delay oxidization)
- generous handful of greens (could be sprouts, microgreens, chopped fresh herbs, or any combination as desired, see post for details)
- small piece of red onion, finely diced
- Heat oven to 375F
- In a small bowl combine: olive oil, garlic, basil & salt, stirring to combine.
- Spread the slices of bread onto a baking sheet and brush with the olive oil mixture.
- Roast in oven for about 10 minutes or until nicely browned (you can turn oven to broil for the last minute for extra browning but watch carefully that they don't burn!)
- Meanwhile, wash and slice the green tomatoes and then further cut slices in half.
- Warm a skillet over medium heat, add a little olive oil (don't need a lot) and sautée the tomato slices for about 1 or 2 minutes on each side or until they acquire some nice color (they should hold up fairly well without disintegrating but watch for this) - as they cook, sprinkle each side with a touch of the chile-lime seasoning: I'm using a chile lime seasoning from TJ's but you can use plain salt or lime salt with a touch of chili if you like that idea (see Notes below for more details).
- Remove bread from the oven and spread a dollop of mashed avocado over each piece, followed by some greens, a slice or two of fried tomato and a sprinkling of red onion.
- Enjoy your tartines while they're still warm! YUMMMMMY.
The open faced option looks more inviting.
Added an egg and had it for breakfast, delicious! Our new favorite way to use green tomatoes 😋 Thank you!!
I’m so delighted to hear that! Thank you for trying the recipe + what a great addition :)
I am totally in love with this recipe! It has been a tradition of mine to make a huge batch of southern fried green tomatoes every fall. I only make them once, because they are laborious and not really good for me. But I still have to make them. :) However, I always have a lot more green tomatoes so having this recipe is a crop saver. We’ve had a bumper crop of tomatoes this year and there are still many on plants, many of which that are nice and green. I know I won’t be able to wait until the first frost to pick the green ones now that I’ve seen this. I just can’t wait!!! Thanks so much!
I’ve never had a traditional fried green tomato but would love to try them sometime! jealous of your bumper crop :))
This is such a cool idea and your presentation is GORGEOUS.. We have green tomatoes, can’t wait to try this heavenly combination!
thank you Sara, so glad it appeals!
Necessity is the mother of invention and I just love this one. I must admit that I’ve never tried fried green tomatoes but your post is intriguing. Who doesn’t love a good smear of ripe avocado on garlicky toast!
yep, garlicky avo toast with warm chili lime tomates…ça s’prend bien :)
*smile* Writing ft0m Australia I must admit green tomatoes seem to have arrived here via a Dr Seuss book or watching a certain now-retro American film !! We may at times buy them green but promptly put them aside until ‘edible’ ! I oft enjoy bread topped with lots of ‘stuff’ . . . this one appeals ! Love all the rest you have combined and know friends with tomatoes in the garden . . . shall relieve them of some of their early green ones in a few months . . .
haha, love it Eha — i hope you’re able to make these green slices a reality sometime soon :)) thanks so much for your comment and sense of humor