Fried Green Tomatoes

Yup, so it seems that I'm pretty antsy to get at my field of green tomatoes that can't seem to redden up fast enough. Last year I dived in to the wonderful world of growing tomatoes, full of ambition, determination, green-thumbed resolve ... only to realize that I'd planted my little guys far too late and that we had a crummy summer. Tomatoes lllllove sun. The summer of 2010 has brought about a new resolve and I think that come mid-September I will have a gorgeous crop of red beauties. Til' then, I am trying to come up with new and exciting ways of eating my green tomatoes. The first thing that comes to mind is, of course, fried green tomatoes. These serve up as a delicious side dish or a nice lunch that are quick and easy (if not a little messy) to make up. If you've never tried them, then you're in for a treat! 


There are a couple of different ways of making fried tomatoes - often recipes will call for a mixture of flour/spices or you can dip your tomatoes in straight up cornmeal. It's up to you! The recipe we made up used only flour and Adobo seasoning. Adobo is a south-american seasoning that you can buy at any Latin American food store or probably at Loblaws too. We put it in everything to give our dishes a bit of a kick. Adobo is very flavourful but not hot. It's a mix of onion powder, garlic powder, Tellicherry black pepper, cumin, salt and powdered mexican oregano. You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Bon Appétit! 


Ingredients:
- Green tomatoes, sliced about 1/4-1/2" thick
- Salt & Pepper to taste (or Adobo Seasoning if you have some on hand)
- 1/2 cup of flour 
- garden basil 

Directions:
Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in your mixture of flour and seasonings and fry in hot oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Enjoy!