We had this beautiful green tomato from the vegetable garden sitting on the window sill waiting to ripen. But it was far too green to ever turn red and it had a greater destiny ahead! Fried Green Tomatoes was where it was heading. In the excitment of making this dish I didn’t realise that we were out of polenta so it took on a twist which only made it better….corn bread.
Large green tomatoes
Corn bread broken up into crumbs
1 clove galic
Handful basil leaves
1 Tb pine nuts
1/3 cup olive oil
Slice tomatoes into 1 cm rings. Dust with the flour, coat in the beaten egg and press into the corn bread crumbs to coat as heavily as possible. Generously coat the bottom of a cast iron skillet with oil and cook on gentle heat until golden brown. Turn and cook the other side.
To make the basil oil, pound all the dry ingredients in a mortar and pestle until well crushed. Add the olive oil and salt to taste and drizzle over the tomatoes to serve.