Make it. Eat it. Love it.
I have been wanting to post this recipe for some time now. However, when I started to write, I got completely sidetracked with thoughts of Idgie Thredgoode, Ruth, Big George, Whistle Stop, Alabama and of course TOWANDA. Then I was downloading the movie and watching it before continuing on with my post. If you are completely lost by these names then you haven’t had the pleasure of seeing one of the greatest movies of the 90’s; Fried Green Tomatoes. And, you are missing out. Seriously, go watch it. Now.
I think everyone who has seen Fried Green Tomatoes has been tempted to try their hand at this American Southern classic food. I know I always have. Usually served as a side dish, fried green tomatoes take center stage in this dish. Even though fried green tomatoes evoke thoughts and feelings of summer, paired with a velvety tomato soup it’s a wonderful winter comfort food. The crunchy texture of the cornmeal covered tomato against the smooth and silky tomato soup is a perfect match and may have you put aside the usual grilled cheese that normally accompanies your tomato soup.
Green tomatoes may seem like just another fruit that failed to rippen but to most chefs and home cooks, green tomatoes open up an whole world of opportunity. With their piquant taste and epicurean diversity, they may be one of the most over looked foods out there.
Make sure to serve a plate of these alongside the soup so you can constantly dip them in!
For Fried Green Tomatoes
4 green tomatoes, sliced in 1/2 inch rounds
1 egg, beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
3/4 cup cornmeal
2 teaspoon salt
1 teaspoon pepper
2 teaspoons paprika
Vegetable oil for frying
3 pound of tomatoes (I like to use a mixture of heirloom, cherry and plum tomatoes)
1 onion, diced
2 cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon ground coriander
1/4 teaspoon sugar
2 chiles, chopped (remove seeds if you do not like it too spicy)
2 cups chicken stock
Salt and pepper to taste
For Fried Green Tomatoes
Heat about 1/4 inch of oil in a heavy skillet to 375F.
In a small mixing bowl combine beaten egg and buttermilk and set aside.
In a shallow mixing bowl or plate combine 1/4 flour, cornmeal, salt and pepper.
Dredge tomato slices in remaining 1/4 flour then dip in egg mixture and then dredge in cornmeal mixture.
Fry tomatoes in batches in hot oil, and cook turning once until each side is golden, about 2 1/2 minutes per side.
Drain tomatoes on a paper towel.
Preheat oven to 450 degrees.
Place tomatoes on a rimmed baking sheet and drizzle with some olive oil and salt and pepper.
Roast tomatoes about 30- 35 minutes.
Remove tomatoes from oven and set aside.
In a large saucepan, heat olive oil and add diced onion, garlic, ground coriander, sugar and chilies and cook, stirring occasionally, until onions are tender and translucent.
Add tomatoes and their juices to saucepan and toss to coat.
Add chicken stock, and bring to a boil.
Reduce heat, and simmer, about 15-20 minutes.
Ina blender, puree the soup until smooth, in batches.
Season with salt and pepper.
Serve soup topped with one fried green tomato.