Pomodori Verdi- Green Tomatoes

I loved the movie Fried Green Tomatoes at the Whistlestop Cafe.

I know in America the fried green tomatoes are a Southern specialty. I have always found a great similarity between Southern cooking and Tuscan cooking. Lots of pork fat, overcooked greens, polenta instead of grits and fried green tomatoes.

Last year I made some for my husband, but yesterday in the heat, did not feel like frying.
Our tomato plants were breaking under the weight of the tomatoes, so we went and harvested some.

Normally I make a green tomato pasta sauce, but tried to do a “baked” version of the fried green tomatoes so I could do a whole tray at once.

Italians use the green or still not red tomatoes in salad too, loving the nice acidity they have.

Oven Roasted Green Tomatoes

I covered the oven tray with baking paper and placed the sliced green tomatoes on top.

I sprinkled with sea salt and topped with some seasoned breadcrumbs. 
I added a mint, oregano and thyme to the breadcrumbs.

I drizzled with olive oil and baked at 350 until they were tender. 

(The first time I also topped with some grated parmesan cheese on top) and placed some fresh red onions on the tray.

My husband is addicted now and no frying.

We may never eat any of the tomatoes red— again.

I am dreaming of the crispy crust from the pan-fried tomatoes, so will probably do a few of those this week too while we have all the green tomatoes. With the heat wave we are having now, they will all turn red quickly.

Today am heading into the olive groves near us, where there is a HUGE abandoned fig tree, hoping they are ripe!

 

Comments

  1. says

    What glorious tomatoes. They look like cuore di bue, one of my top favorites. I love your idea of roasting the tomatoes. It is tomato time, after all. I await the fig report!

  2. says

    I love this-I have more tomatoes than I know what to do with and I was just thinking about frying some up and will try this instead-thanks Judy!

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