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).
- 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.