At this time of year we usually have about a dozen unripe tomatoes in their cages in the backyard. Their days outdoors are numbered: this week saw the season’s first frost warning. I could pick the green orbs and let them sit on the kitchen counter. They do ripen, eventually, but this isn’t a very dignified existence for a tomato. Instead, they can be sliced, breaded, and fried.
Green tomatoes are firm, slightly mealy, and tart. Actually the flesh of the green tomato tastes like cardboard; it’s the jelly that holds the seeds that has all the sour, vegetal flavour. Frying tenderizes them, and breading tempers their acidity. Once they’re cooked the tomato looses its ghost-green colour and takes the … Continue reading.