Sheffield— Many years ago, I was visiting my friend Louise in Truro and she introduced me to a wonderful summer treat, fried green tomatoes. At first, I could not imagine anything but a red tomato, let alone a green one. After tasting this amazing treat, I copied down the recipe, and I’ve made them every summer since. Then came a wonderful movie about fried green tomatoes, and the love for them grew.
I bought a one-foot tall tomato plant at Big Y this spring and planted it in a vacant spot amongst my beloved roses. It is now a huge, sprawling plant vining in and around my roses, bearing many big fat green tomatoes, and of course, I made this special summer treat.
Louise’s Fried Green Tomatoes
2 or 3 green tomatoes, cut into 1/2 inch thick slices
1/2 pound bacon
3/4 cup flour
1/2 cup fresh basil, chopped
1/2 teaspoon ground black pepper
1 tablespoon sugar
Fry the bacon. Remove it from the frying pan, reserving the fat.
Mix the flour, basil, and pepper in a dish. Dredge the tomatoes in the flour mixture.
Fry the dredged tomatoes in the bacon fat until browned.
Remove the tomatoes from the pan, allowing the excess oil to drip into the pan.
Transfer the tomatoes to a plate and sprinkle them with the sugar.
Crumble bacon over the top and serve.
Tip:
These can be served at any meal, breakfast, lunch, or dinner!
