Fried green tomatoes

Fried green tomatoes with sun-dried tomato pesto

Fried green tomatoes are a classic Southern staple … except that they’re not. Fried green tomatoes are a Northern and Midwestern dish that can also be found in Jewish cookbooks. They did not become popular in the South until the famous movie of the same name.

It makes sense, because the growing season in the North is so short that farmers would be stuck with unripe tomatoes on the vines once fall came.

So this fall, don’t let those unripe tomatoes go to waste.

Makes 6 servings.


15 ounces

fresh unripe firm, green tomatoes

3/8 teaspoon

kosher salt

1/8 teaspoon

ground black pepper

3 Tablespoon

all-purpose flour


fresh egg

2 1/4 tablespoon

liquid egg white, pasteurized

3/8 cup

yellow cornmeal, plain


tablespoon canola oil



Sundried Tomato & Basil Spread


1 1/2

tablespoon light Just Mayo

3 Tablespoon

Sun-Dried Tomato Basil Pesto, see recipe below


Thickly slice tomatoes into 2-inch-thick slices (about 2 ounces each), depending upon tomato size. Season both sides with salt and pepper. Place flour in one container; mix whole egg and egg white together in another container; and cornmeal in a third container. Bread each slice of tomato first in the flour, shake off excess; then dip in egg, shake off excess; then in the cornmeal. Set aside.

Heat oil in a skillet and pan fry each slice of breaded tomato until golden and crisp, about two minutes per side.

For the Sundried Tomato & Basil Spread: Mix 3 tablespoons Sun-Dried Tomato Pesto with the mayonnaise.

To serve: Place one slice of tomato on the plate and serve with ½ tablespoon sundried tomato and basil spread.

Sun Dried Tomato Pesto

2 each

fresh garlic cloves, peeled

1/4 cup

extra virgin olive oil

2 tablespoons

fresh lemon juice

1/4 teaspoon

crushed red pepper flakes

1 teaspoon

kosher salt

1/4 teaspoon

ground black pepper

3 ounces

Kalamata olives, pitted and chopped

1 cup

fresh basil leaves

3 ounces

sun-dried tomato halves

In a food processor, combine all spread ingredients (except sun-dried tomatoes) and process until everything is chopped and combined. Add the tomatoes to the food processor and pulse a few times just to combine. The pesto will be thick with small chunks. Store the remainder in the fridge for up to three days.

Nutrition Information:  Calories  120 kcals, Protein 3 grams, Carbohydrate 13 grams, Total Fat 6 grams, Saturated Fat 0.5 grams, Sodium 180 mg, Dietary Fiber 1 gram

Recipe Courtesy of Morrison Healthcare