Normally it's not November when I'm using up the last of our green tomatoes...but it was definitely not a normal year...
Several weeks ago I took the last of my tomatoes down and tossed the green ones from my harvest into a bowl...and let them battle it amongst themselves. About half of them ripened to red and were used right away, but I also started in on several incarnations of my favorite green tomato recipe I've used for a number of years: a semi-veganized version of this Savory Corn & Green Tomato Cakes recipe (by 'semi-veganized', I lessened the dairy by subbing almond milk/lemon juice for buttermilk, subbing nutritional yeast for half of the cheese).
These easily beat out any other recipe for green tomatoes I've made as they are a main course! However if you look online and want to go beyond fried green tomatoes, there are some great recipes for pickled green tomatoes, green tomato bread, and more to take care of those other courses.
"A tomato may be a fruit, but it is a singular fruit. A savory fruit. A fruit that has ambitions far beyond the ambitions of other fruits." ~ E. Lockhart
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