This is the time of year when tomatoes are just becoming ripe and ready to eat.
If you’re a home gardener, you know that in two or three weeks, you’ll have more tomatoes than you can bear to eat. You can get a jump on the season by using the almost-ripe ones to make fried green tomatoes.
It’s very easy to make this pre-tomato season tomato dish. Thinly slice the tomatoes; give them a bath in beaten egg; coat with a mixture of flour and corn meal, and then pan fry in a little vegetable oil.
The delicate acidity of the fruit balances the richness of the fried coating, and the slightly hard crust contrasts with the softness of the fresh flesh.
Unlike other members of the nightshade family (eggplant, potatoes) the firm flesh of the tomato doesn’t absorb a lot of oil, so even though you’re frying the tomatoes, the fruit is not going to become heavy with oil.
I can make a whole meal of fried green tomatoes; they’re delicious and a great use for tomatoes either early or late in the season.