Author: Amy Riley

Fried Green Tomatoes are a Southern American delicacy, and their crispy, tangy flavour is sure to delight your taste buds. Whether served as an appetizer, a side dish, or a unique addition to a sandwich or burger, these fried tomatoes are a delightful treat that everyone will enjoy!

Ingredients:

• 4 green tomatoes, firm and unripe
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for added heat)
• Salt and pepper to taste
• 2 large eggs
• 1/4 cup buttermilk (or regular milk)
• 1 cup cornmeal or breadcrumbs
• Vegetable oil, for frying

Method:

1. Slice the Green Tomatoes: Cut the green tomatoes into 1/4-inch thick slices. Remove any stems or tough cores.
2. Prepare the Dredging Station: In three separate shallow dishes, set up the dredging station. In the first dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. In the second dish, beat the eggs with the buttermilk. Place the cornmeal or breadcrumbs in the third dish.
3. Dredge the Tomato Slices: Working one slice at a time, coat each tomato slice in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the tomato slice in the cornmeal or breadcrumbs, pressing gently to adhere the coating.
4. Heat the Oil: In a large skillet or frying pan, heat about 1/4 inch of vegetable oil over medium-high heat until it reaches around 175°C. To test if the oil is ready, drop a small piece of bread into the oil; if it sizzles and turns golden brown, the oil is hot enough.
5. Fry the Tomato Slices: Carefully place the coated tomato slices into the hot oil, making sure not to overcrowd the pan. Fry the tomatoes for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove the fried tomatoes from the oil and place them on a plate lined with paper towels to drain any excess oil.
6. Serve and Enjoy: Serve the Fried Green Tomatoes while they’re still warm and crispy. They are delicious on their own or with a side of remoulade sauce, ranch dressing, or a sprinkle of grated Parmesan cheese for added flavour.

This vibrant salad combines the juicy sweetness of tomatoes, the crisp and refreshing texture of jicama, the creamy richness of avocado, and the zesty kick of lime. The combination of flavours and textures creates a perfect balance for a delightful summer salad.

Ingredients:

• 4 medium-sized tomatoes, preferably heirloom, sliced
• 1 small jicama, peeled and cut into matchsticks
• 1 ripe avocado, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• Juice of 1 lime
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large serving bowl, arrange the sliced tomatoes, jicama matchsticks, avocado slices, and red onion slices.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
3. Drizzle the dressing over the tomato salad and gently toss to coat all the ingredients evenly.
4. Sprinkle the chopped cilantro leaves over the salad for added freshness and flavour.
5. Let the salad sit for a few minutes to allow the flavours to meld together.
6. Serve the Summer Tomato Salad with Jicama and Avocado as a refreshing side dish or a light lunch option.

This Tomato Lemonade is a fantastic way to use fresh tomatoes and create a refreshing drink that’s perfect for the hot summer days. The tanginess of tomatoes and the zesty brightness of lemons create a delightful and unexpected flavour combination. Sip and savour the invigorating taste of this homemade tomato lemonade!

Ingredients:

• 4 large tomatoes
• 2 lemons
• 4 cups water
• 1/4 cup sugar (adjust according to taste)
• Ice cubes
• Fresh basil or mint leaves for garnish (optional)

Instructions:

1. Wash the tomatoes and lemons thoroughly. Cut the tomatoes into quarters and squeeze the juice from the lemons.
2. In a blender, combine the tomato quarters and lemon juice. Blend until smooth.
3. Place a fine-mesh strainer or cheesecloth over a pitcher or bowl. Pour the blended mixture through the strainer, pressing down with a spoon to extract as much liquid as possible. Discard any pulp or seeds left behind.
4. Add water to the strained tomato and lemon juice mixture. Stir well.
5. Gradually add sugar to the mixture, tasting as you go to achieve your desired sweetness. Adjust the amount of sugar according to your preference.
6. Fill a glass with ice cubes and pour the tomato lemonade over the ice.
7. Stir the drink to ensure the sugar is fully dissolved and well-incorporated.
8. Garnish with fresh basil or mint leaves, if desired, for added aroma and visual appeal.
9. Serve the Tomato Lemonade chilled and enjoy the unique combination of flavours.

If you’re looking for the perfect dish to add a Spanish taste to your summer, this is the perfect meal for you! The combination of tuna, marinated tomatoes, olives, and capers gives this pasta salad a delightful Spanish twist. The smoky paprika adds a hint of warmth, and the fresh parsley provides a burst of freshness. Enjoy the flavours and textures of this vibrant and flavourful dish!

• 8 ounces (225 grams) pasta (such as fusilli or penne)
• 1 can (5 ounces/140 grams) tuna, drained and flaked
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup pitted green olives, sliced
• 2 tablespoons capers
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool it down.
2. In a large mixing bowl, combine the cooled pasta, flaked tuna, cherry tomatoes, red onion, green olives, capers, and fresh parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, smoked paprika, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta salad and toss gently to combine, ensuring all the ingredients are evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavours to meld together.
6. Before serving, give the salad a final toss to redistribute the dressing. Taste and adjust the seasoning if needed.
7. Serve the Spanish-Style Pasta Salad chilled as a refreshing and satisfying dish for picnics, potlucks, or as a light lunch option.

This tomato and goat cheese tart makes for a delightful appetiser or a light lunch option. The combination of juicy tomatoes, creamy goat cheese, and flaky puff pastry creates a harmonious blend of flavours. Enjoy it on its own or pair it with a fresh green salad for a complete meal.

Ingredients:

• 1 sheet of puff pastry, thawed
• 4-5 medium-sized tomatoes, sliced
• 4 ounces (113 grams) goat cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• Fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the puff pastry sheet to your desired thickness. Transfer the rolled-out pastry onto the prepared baking sheet.
3. Prick the surface of the puff pastry with a fork to prevent it from puffing up too much during baking.
4. In a small bowl, mix together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
5. Brush the olive oil mixture evenly over the surface of the puff pastry, leaving a small border around the edges.
6. Sprinkle the crumbled goat cheese over the pastry, distributing it evenly.
7. Arrange the sliced tomatoes on top of the goat cheese, overlapping them slightly.
8. Season the tomatoes with a pinch of salt and pepper.
9. Place the tart in the preheated oven and bake for approximately 20-25 minutes or until the pastry is golden brown and crispy.
10. Once baked, remove the tart from the oven and allow it to cool slightly. Sprinkle the chopped fresh basil leaves over the top for added freshness and flavour.
11. Slice the tomato and goat cheese tart into squares or wedges and serve warm or at room temperature.

Green tomatoes may not have the vibrant colour of their ripe counterparts, but they possess a unique tartness and firm texture that makes them a versatile ingredient in the kitchen. Don’t let those unripe tomatoes go to waste! We are going to explore three creative ways to use green tomatoes, turning them into delicious dishes that will surprise and delight your taste buds.

1. Fried Green Tomatoes: A Southern Delight Fried green tomatoes are a classic Southern dish that showcases the tangy flavour and firm texture of green tomatoes. Here’s how you can make them:

Ingredients:

• Green tomatoes, sliced into 1/4-inch thick rounds
• Flour
• Breadcrumbs
• Salt and pepper
• Egg
• Vegetable oil, for frying

Method:

1. In a shallow bowl, combine equal parts of flour and breadcrumbs. Season with salt and pepper.
2. In another bowl, beat an egg.
3. Dip each tomato slice into the beaten egg, then coat it in the flour and breadcrumb mixture.
4. Heat vegetable oil in a skillet over medium heat. Fry the tomato slices until golden brown on both sides.
5. Remove the fried green tomatoes from the skillet and drain on a paper towel.
6. Serve the crispy and tangy fried green tomatoes as an appetizer or a side dish.

2. Green Tomato Salsa: A Tangy Twist Green tomatoes can bring a delightful tanginess to homemade salsa. Here’s a simple recipe:

Ingredients:

• Green tomatoes, diced
• Red onion, finely chopped
• Jalapeno pepper, seeded and minced
• Fresh cilantro, chopped
• Lime juice
• Salt and pepper

Method:

1. In a bowl, combine diced green tomatoes, finely chopped red onion, minced jalapeno pepper, and chopped cilantro.
2. Squeeze fresh lime juice over the mixture and season with salt and pepper to taste.
3. Stir well to combine all the ingredients.
4. Let the salsa sit for at least 30 minutes to allow the flavours to meld together. Serve the tangy green tomato salsa with tortilla crisps or use it as a flavourful topping for grilled meats or fish.

1. Green Tomato Chutney: A flavourful condiment green tomato chutney is a versatile condiment that adds a tangy and sweet note to various dishes. Here’s a recipe to try:

Ingredients:

• Green tomatoes, diced
• Onion, finely chopped
• Apple, peeled and diced
• Raisins
• Brown sugar
• Apple cider vinegar
• Spices (such as ginger, cinnamon, cloves, and mustard seeds)
• Salt and pepper

Method:

1. In a saucepan, combine diced green tomatoes, finely chopped onion, diced apple, raisins, brown sugar, apple cider vinegar, and spices.
2. Season with salt and pepper to taste.
3. Cook the mixture over low heat, stirring occasionally, until the tomatoes and apples soften and the chutney thickens.
4. Transfer the green tomato chutney to sterilized jars and let it cool completely before sealing. Enjoy the chutney as a condiment with cheese and charcuterie boards, sandwiches, or meats.

Enjoy the comforting and flavourful tomato pasta! This dish is perfect for a quick and satisfying meal, and you can always customise it by adding cooked vegetables, grilled chicken, or shrimp for extra variety.

Ingredients:

• 8 ounces (225 grams) pasta (such as spaghetti or penne)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14 ounces/400 grams) diced tomatoes (or 4-5 fresh tomatoes, diced)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a hint of spice)
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant and golden.
3. Add the diced tomatoes to the skillet, along with their juice. If using fresh tomatoes, cook them for a few minutes until they start to soften and release there juices.
4. Stir in the dried basil, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
5. Reduce the heat to low and let the tomato sauce simmer for about 10-15 minutes, stirring occasionally. This will allow the flavours to meld together and the sauce to thicken slightly.
6. Once the sauce has thickened to your liking, add the cooked pasta to the skillet. Toss well to coat the pasta with the tomato sauce.
7. Cook for an additional 1-2 minutes to heat the pasta through.
8. Remove from heat and garnish with fresh chopped basil leaves.
9. Serve the tomato pasta hot, with a sprinkle of grated Parmesan cheese if desired.

Who doesn’t love pizza? As a sharer or for yourself, pizza hits the spot, so try out this tasty tomato and mozzarella pizza this summer!

Ingredients for the Pizza Dough:

• 2 1/4 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup warm water

Ingredients for the Pizza Toppings:

• 1/2 cup tomato sauce
• 2 cups shredded mozzarella cheese
• 2-3 ripe tomatoes, sliced
• Fresh basil leaves, torn
• Salt and pepper to taste
• Olive oil for drizzling

Instructions for the Pizza Dough:

1. In a large bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
2. Make a well in the centre of the dry ingredients and add the olive oil and warm water. Mix with a spoon until the dough comes together.
3. Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more water.
4. Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1-2 hours until it doubles in size.

Instructions for Assembling and Baking the Pizza:

1. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats.
2. Punch down the risen dough and transfer it to a floured surface. Roll out the dough into your desired pizza shape and thickness.
3. Transfer the rolled-out dough onto a baking sheet or a pizza peel if you have a stone. If using a baking sheet, lightly grease it or line it with parchment paper.
4. Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges.
5. Sprinkle the shredded mozzarella cheese over the sauce, covering the entire pizza.
6. Arrange the sliced tomatoes on top of the cheese. Season with salt and pepper to taste.
7. Drizzle a little olive oil over the pizza toppings.
8. Carefully transfer the pizza into the preheated oven (or onto the preheated pizza stone). Bake for about 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
9. Remove the pizza from the oven and sprinkle fresh torn basil leaves over the top.
10. Allow the pizza to cool slightly before slicing and serving. Enjoy the delightful combination of tomato, mozzarella, and aromatic basil on your homemade pizza!