This growing season has produced a veritable bumper crop of tomatoes of every shape and size at the Laky Household. (I’m seriously talking buckets and buckets of tomatoes.) I’m not one for tomato sauce, so I’ve discovered some other fun ways to utilize these delicious fruit, full of vitamin C. In particular I’m a big fan of fried green tomatoes and Gazpacho (see recipes below) – very refreshing on warm summer days!
There’s one other thing the tomato crop has inspired besides eating: some tomato embroidery hoop kitchen wall art!
It’s available in my shop, and supports a worthy cause, with part of the sale being donated to LiquidWater.com for the drilling of clean water wells in developing countries. At the end of this month a team from Liquid Water is going to El Salvador to drill a well for the village of El Javillo. Stay tuned for updates and photos of the trip to see how your art purchases are changing the lives of people in poverty around the world!
yields five 1-cup servings
- 3 c. peeled, seeded and chopped tomatoes
- 1-1/2 c. no-salt-added tomato juice
- 3/4 c. peeled, seeded and chopped cucumber
- 1/3 c. chopped onion
- 1/3 c. chopped green bell pepper
- 2 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon. hot sauce
- 1 clove garlic, minced
- cucumber slices (optional)
- minced bell pepper (optional)
Combine first 5 ingredients in blender or food processor and process until almost smooth. Pour into large bowl and stir in vinegar through garlic. Cover and chill at least 2 hours. Garnish with cucumber slices and minced pepper if desired. Serve chilled.
Fried Green Tomatoes (recipe courtesy of Martha Stewart)
- 8 medium (about 3 1/2 pounds) green tomatoes
- 3 1/2 teaspoons coarse salt
- 1 3/4 teaspoons freshly ground black pepper
- 5 large eggs, beaten
- 1/2 cup milk
- 3 cups all-purpose flour
- 4 cups panko (Japanese breadcrumbs)
- 1/2 cup cornmeal
- 4 cups olive oil
- Aioli, for serving
- Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside.
- In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside.
- Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside.
- Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture.
- Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices.
- Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli.
Do you have a favorite tomato recipe? I’d love for you to share 🙂