We have sooooooo many tomato plants this year, seven to be exact.
(Hey! That’s a lot of tomatoes!)
Despite a little scare with a hornworm on one of the plants, every single one of our tomato plants is healthy and producing. Our cherry tomato plant has at least 50-75 tomatoes on it, no joke!
I found another hornworm yesterday, but I didn’t get my panties in a bunch this time. I pulled him right off and squished him before he had time to do much damage. Wanna know how I knew he was there? I saw a moth fluttering away from the tomato plant as I approached – dead giveaway.
I am in LOVE with Fried Green Tomatoes,
(The Southern & Whiskey Kitchen hooked me with their Fried Green Tomato Sandwiches)
but never knew they were so easy to make.
I guess the trickiest part is finding the green tomato? Grocery stores & markets sell ripe, red tomatoes not greens.
Fried Green Tomatoes make for the perfect side-dish to any southern comfort-type meal OR you could use them in a sandwich. We made a meal out of these Fried Green Tomatoes, Black-Eyed Peas, Jalapeno Cornbread, and some Sweet Tea. Yum.
- 2 green tomatoes, cut in to ⅛-inch slices (we used an heirloom tomato)
- 1 cup cornmeal
- ¼ cup raw turbinado sugar
- 2 teaspoons garlic salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon seasoned salt
- 1 teaspoon fresh squeezed lemon juice
- 2 tablespoons regular unsweetened almond milk
- 1 cup all-purpose flour
- vegan butter (Earth Balance) for frying
- dijon mustard (optional)
- In a shallow, wide dish, whisk together the almond milk & lemon juice. Set aside.
- In another shallow, wide dish, combine cornmeal, sugar, black pepper, and seasoned salt.
- Dip the tomatoes in to flour, then the milk mixture, and finally the cornmeal mixture; turning to coat each side.
- Melt vegan butter in a frying pan over medium heat. In a single layer, put the breaded tomato slices in the pan and fry until golden brown; turning to cook each side.
Serve with dijon mustard or a chutney.