Slice the tomatoes thickly, about three or four from each fruit.
Serves two.ģ tablespoons fine ground polenta (cornmeal) Serve with the garlic mayonnaise or the quick basil sauce below.
Just squirt a little lemon juice on each one as you slice. This recipe is good with any under-ripe tomatoes. There is something quite perfect about the green-apple tang of an unripe tomato with the warm, mealy notes of crisp polenta. You can bake those unripe tomatoes too, with a little sugar, a handful of fresh breadcrumbs and a few dots of butter on top.įried green tomatoes with garlic mayonnaise In the Southern States they often use bacon fat to fry them rather than oil, which sounds wholly appropriate. Those whose larder doesn't stretch to polenta, might like to use flour, breadcrumbs or a thin, tempura like batter instead. I recommend it to anyone who has few green tomatoes to use up and doesn't feel like boiling up a vat of chutney. The insides softened and had a delicious stab of sharpness to them, and benefited from the bowl of garlicky mayonnaise at their side. Last week I picked a good handful of unripe tomatoes from the skeletons that line the vegetable patch, sliced them thickly, dipped them into beaten egg, fine polenta and fried them in groundnut oil till crisp. It is their glowing ochre and green tracklements, thick with onions and coriander seed, turmeric and green tomatoes that make a piece of hard cheese or soft ham worth eating. I buy it from farm shops and market stalls, from people who cook in faded, flowery aprons and know what they are doing with unripe vegetables, vinegar, brown sugar and spices.
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