Here are 3 recipes from my files - they all sound delicious.
FRIED GREEN TOMATO "BLT"
2 cups loosely packed fresh basil leaves
1 1/4 cups mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
18 1/8-inch-thick slices pancetta*
18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
1 cup all purpose flour
1/2 cup yellow cornmeal
3 large eggs, beaten to blend
1 cup olive oil
6 1/4-inch-thick slices red tomatoes (about 2 tomatoes)
6 1/4-inch-thick slices yellow tomatoes (about 2 tomatoes)
1 1/2 cups thinly sliced arugula
Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.
Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.
Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve.
Market Tip: Look for green tomatoes at your local farmers' market or a specialty foods store, or order them from Melissa's (800-588-0151; www.melissas.com
*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty food stores and supermarkets.
Makes 6 servings.
PASTA WITH GREEN TOMATOES
2 medium onions, finely chopped
¼ cup vegetable oil
1 tsp minced garlic (I would use more)!
4 large green tomatoes, coarsely chopped
3 Tbsp. chopped fresh parsley, divided
3/4 cup chicken broth
3 Tbsp. coarsely chopped fresh basil
½ tsp. salt
¼ tsp. freshly ground pepper
1 16 oz. package rigatoni
¼ cup + 3 Tbsp. freshly grated Parmesan cheese
Cook onion in oil in a large skillet over medium high heat, stirring constantly, until tender. Add garlic and cook 1 minute.
Add tomatoes, 2 tbsp. parsley, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 30-35 minutes or until tomato is tender.
Cook pasta according to package directions; drain well. Add pasta to tomato mixture; toss gently. Sprinkle with remaining 1 Tbsp. parsley and cheese.
Yield 6 servings.
Source: Flavors of Fredericksburg, St. Barnabas Episcopal Church
Kaleidoscope Tomato Salad with Balsamic-Olive Vinaigrette
3 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 tablespoon olive paste (such as Alessi)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, crushed
6 cups gourmet salad greens
1/2 cup chopped red onion
1/4 cup chopped fresh basil
12 (1/4-inch-thick) slices green tomato, halved
12 (1/4-inch-thick) slices yellow tomato, halved
12 (1/4-inch-thick) slices red tomato, halved
To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir well with a whisk.
To prepare salad, place the greens on a platter. Sprinkle half of onion and half of basil evenly over greens. Arrange tomato slice halves over basil. Top with the remaining onion and basil. Drizzle evenly with the vinaigrette.
YIELD: 6 servings (serving size: 1 cup greens, 12 tomato slice halves, and about 1-1/2 tablespoons vinagrette)
Cooking Light- 07/01/01
calories: 62 carbohydrates: 7.1 g cholesterol: 0 mg fat: 3.5 g sodium: 119 mg protein: 1.9 g calcium: 32 mg iron: 1.2 mg fiber: 2.3 g