Tomatoes. Is there a better flavor? When it comes to summer, tomatoes are THE thing that I think of. But you’ve gotta be patient and wait for the good ones. And oh, where these good. Heirloom tomatoes are like gold this time of year.
Fried Green Tomatoes have a special place in my heart, but you can’t always find good ones. To the farmers market, to find the perfect heirlooms. Big, small, it doesn’t matter – but I love finding juicy ones that are ready.to.fry.
We were inspired by a recipe in Sheryl Crow’s cookbook, for these fried green tomato BLT sandwiches. The idea is to use your fried green tomatoes as the bread. Sheryl (and her personal chef, Chuck White) made a slightly fancier version with arugula, pancetta, and a garlic aioli. But we decided to keep it simple with regular old bacon, butter lettuce, and mayo.
Fried Green Tomatoes (a big batch)
3 ripe, green tomatoes
1. Slice your tomatoes into 1/4 inch rounds.
2. Pour about 1/2 inch of oil into your cast iron or dutch oven, and heat to about 350 degrees.
3. Set out flour, beaten eggs, and a mixture of cornmeal and flour that is about 2:1 cornmeal to flour.
4. Dip the tomatoes in flour, then egg, and finally the cornmeal mixture.
5. Fry the cornmeal-coated tomatoes in oil for about 2 minutes per side, and set on a paper towel lined plate to drain.
To Assemble BLT’s:
Lay one fried tomato on a plate, spoon a small amount of mayo on top, followed by a layer of bacon. Add a layer of lettuce or greens, and another layer of bacon, mayo and top with the second tomato. Serve with a tomato emulsion sauce for an extra tomato kick!
Yum, Enjoy these all summer long with your tomato bounty!