I get such a kick out of myself on this blog. That’s the great thing about writing one – I can be my own editor, and say almost anything I please. I can be totally goofy and not worry that some editor is not going to get the joke and edit it out. And as much as I want my readers to find me humourous too, all that really matters is that I find myself so. I quite literally giggle as I am writing posts, and I call my husband over so I can read him what I’ve just written. I find endless amusement in it, so I suppose in that sense, my blog serves its purpose.
A few years ago, I likened waiting for green tomatoes to ripen in mid-October to waiting for Godot. I was immensely pleased with myself for that little gem, and not a soul commented on it. And here I am, two years later, still so pleased with that little gem that I’ve decided it needs to be brought up again. If no one should comment on it again, I will still be pleased with myself and likely I will trot it out again a few years hence.
And here I am, two years later, with about 15 lbs of green tomatoes on my kitchen counter. This was a remarkably productive tomato season for us, with 12 large plants of many varieties in 2 raised beds. When the weather began to cool off, I was like a Samual Beckett character again, hoping against hope that that the green tomatoes would ripen to a lush red. No such luck, of course, so when a frost threatened, I got my hiney out there and filled a ginormous box with the green ones. And I figured I am not the only home gardener out there with ridiculous amounts of green tomatoes and no idea what to do with them all. I have a few great recipes of my own, and I’ve seen quite a few others that I’d like to try. So I thought a round up was in order…10 Great Ways to Use Green Tomatoes.
Plus one more, my own low carb, gluten free fried green tomato recipe. Which I have to say, rocked my world. The dark, finely ground peanut flour was perfect for coating the tomatoes, and the Cajun seasoning gave them a delightful kick.
More great links:
Green Tomato Tartines from A Couple Cooks (I can see this on low carb quick bread…yum!)
Green Tomato Cake from Half-Baked Baker (Green tomatoes add moistness to cakes and loaves)
Green Tomato Marmelade from Christie’s Corner (I am not a huge fan of marmalade but I really love the idea!)
Green Tomato Pie from Honey and Jam (who knew you could make pie from green tomatoes! I didn’t)
Green Tomato Frittata from New York Times (oh yes, I will be making this!)
Sugar-Free Green Tomato Relish from Farmgirl Fare (Love that it’s sugar-free)
Slow Roasted Green Tomatoes from The Perfect Pantry (I can see how roasting would bring out great flavour).
Low Carb Fried Green Tomatoes
- 3 medium green tomatoes
- 1/2 tsp salt
- 1 large egg
- 1 tbsp heavy cream
- 1/2 cup peanut flour (roasted and defatted)
- 1 tbsp Cajun seasoning
- 1/4 cup olive oil
- Slice the tomatoes into 1/2 inch slices and sprinkle with salt. Let sit 5 to 10 minutes.
- In a small bowl, whisk together egg and heavy cream
- In another small bowl, whisk together peanut flour and Cajun seasoning.
- Heat oil in a large skillet over medium heat until shimmering. Dip each tomato slice into the egg wash, then dip into the peanut flour mixture, turning to coat evenly.
- Fry tomato slices until browned and crisp, about 3 to 4 minutes per side. Remove and drain on a paper-towel lined plate. You will probably have to work in batches, depending on the size of your skillet.