Divina Cucina

Your Best Friend in Italy

Pomodori Verdi- Green Tomatoes

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I loved the movie Fried Green Tomatoes at the Whistlestop Cafe.

I know in America the fried green tomatoes are a Southern specialty. I have always found a great similarity between Southern cooking and Tuscan cooking. Lots of pork fat, overcooked greens, polenta instead of grits and fried green tomatoes.

Last year I made some for my husband, but yesterday in the heat, did not feel like frying.
Our tomato plants were breaking under the weight of the tomatoes, so we went and harvested some.

Normally I make a green tomato pasta sauce, but tried to do a “baked” version of the fried green tomatoes so I could do a whole tray at

Italians use the green or still not red tomatoes in salad too, loving the nice acidity they have.

Oven Roasted Green Tomatoes

I covered the oven tray with baking paper and placed the sliced green tomatoes on top.

I sprinkled with sea salt and topped with some seasoned breadcrumbs. 
I added a mint, oregano and thyme to the breadcrumbs.

I drizzled with olive oil and baked at 350 until they were tender. 

(The first time I also topped with some grated parmesan cheese on top) and placed some fresh red onions on the tray.

My husband is addicted now and no frying.

We may never eat any of the tomatoes red— again.

I am dreaming of the crispy crust from the pan-fried tomatoes, so will probably do a few of those this week too while we have all the green tomatoes. With the heat wave we are having now, they will all turn red quickly.

Today am heading into the olive groves near us, where there is a HUGE abandoned fig tree, hoping they are ripe!

 

Comments

  1. AdriBarr says

    What glorious tomatoes. They look like cuore di bue, one of my top favorites. I love your idea of roasting the tomatoes. It is tomato time, after all. I await the fig report!

  3. janie says

    I love this-I have more tomatoes than I know what to do with and I was just thinking about frying some up and will try this instead-thanks Judy!

  7. Stephanie Stroh says

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  8. Laura Giampietro says

    Very excited to see this in your recent newsletter. I just called my mom and asked her to save all of her green tomatoes for me. Can’t wait to make these!

    • Divina Cucina says

      thanks for the note, i have so much info on the site– have decided to link back to recipes in the seasons! let me know how your recipe turns out. I bought green tomatoes today to make a jam for cheeses

      • Phyllis@Oracibo says

        I made some green tomato jam a few weeks ago. But I have a question…seeing as how you are the Queen of green tomatoes now…do you know of any way to use up second crop figs that won’t have a chance to ripen due to the weather cooling down. There are so many and I hate to see them simply left there. Tks Judy!

        • Divina Cucina says

          i have never used unripe figs, not sure how Francesca’s fig recipe would be with that= which preserves them whole in syrup.i will google around and let you know.