Fall is the season for fried green tomatoes! Here’s how to make your own delicious version of this Southern classic…
I have loved fried green tomatoes ever since I saw the movie as a teenager. Fortunately for me, now that I live in Ohio there are always plenty of green tomatoes left over in the garden this time of year!
However, I haven’t been able to find the perfect recipe…until now. I always feel that they need to be served with some kind of sauce, and although I have tried various dipping sauce ideas, nothing really seemed quite right – or they were very complicated to make and it didn’t seem worth it.
This one from Rodale’s Organic Life is super-simple, and I love the addition of the basil – after all, basil and tomatoes are such a classic combination! I also like that this recipe doesn’t use vegetable oil, which I no longer cook with at all.
If you have green tomatoes in your garden that you need to use up before frost arrives, tuck this one into your recipe box!
Hoosier Fried Green Tomatoes
Total Time: 30 Min
- 1 cup cornmeal
- 1 1/2 teaspoons pepper
- 1 teaspoon salt
- 6 large green tomatoes, cut into 1/2-inch slices
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 tablespoon minced fresh basil (optional)
- In a shallow bowl, combine the cornmeal, pepper, and salt. Dip the tomato slices into the cornmeal mixture.
- In a large heavy skillet, melt the butter over medium heat. When hot, add the tomato slices, in batches if necessary. Reduce the heat to medium-low and cook slowly until browned on one side. Turn carefully and cook until the inside is tender and the second side is browned. Transfer to a warm serving dish.
- Add the cream to the pan drippings and stir. Cook, stirring constantly, until slightly thickened. Pour over the tomatoes. Sprinkle with basil, if desired.