Green Tomatoes for Everyone
Who said that all good tomatoes had to be red? Green tomatoes, with their firm texture and tangy flavor, hold up better to certain preparations than regular tomatoes, especially deep-frying; in the South, Fried Green Tomatoes are an iconic and popular dish often served as a simple side, or as a meal all on its own with eggs, perhaps for brunch. As our video producer Ali Rosen, who hails from Charleston, S.C., says, "There are many ways to love a fried green tomato." Indeed!
This week, The Daily Meal editorial team also made a few creative departures with this underappreciated (at least outside the South, we think) ingredient that's a hallmark of late-summer cooking. Take, for example, the winning recipe this week from Tim McGeever, whose pairing of cantaloupe and green tomatoes may seem unusual, but actually makes a lot of sense when you carefully assemble your first bite. Mildly sweet cantaloupe balances out the tart zing from the green tomatoes, and a balsamic vinegar reduction flavors up the mozzarella nicely.
But don't just take our word for it; get out there and grab some green tomatoes before it's too late, and cook up some of these recipes yourself — one look at them, and you'll be green with envy.
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.