Using the mantra of green = unripe, I never touched home-grown tomatoes until they became red, that was of course until the early 1990’s when the film ‘Fried Green Tomatoes at the Whistle Stop Cafe’ came on our screens and I was introduced to the culinary use of these unripen fruits.
The original recipe uses bacon fat and cornmeal which I omit to make it a vegetarian dish, but using a nice simple combination of seasonings, I was amazed at how tasty they were when cooked and not at all bitter as you would expect with unripened fruits.
Fried Green Tomatoes
- 4 large green tomatoes (standard salad tomato size)
- 1 teaspoon garlic salt (or sea salt)
- Vegetable oil for frying