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Pomodori Verdi- Green Tomatoes

July 18, 2013 by Divina Cucina

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!

 

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Filed Under: All Recipes, Antipasto, Vegetables, Vegetarian Tagged With: green tomatoes

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Comments

  1. AdriBarr says

    July 18, 2013 at 1:55 pm

    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!

  2. laura freeman says

    July 18, 2013 at 3:33 pm

    SO pleased to see the recipe accompanying the photo on Instagram. Inspirational!
    Can’t wait for your App.
    Ciao for now.

  3. janie says

    July 19, 2013 at 2:57 pm

    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!

  4. http://www.paperwritings.com/ says

    July 22, 2013 at 9:38 am

    It looks very tasty. I gonna cook it tomorrow. Thanks a lot for recipe.

  5. Phyllis@Oracibo says

    June 29, 2015 at 7:13 pm

    Love this idea…will definitely put this recipe on top of my pile of summer ones to try?

  6. Connie Pappalardo says

    July 1, 2015 at 8:45 pm

    You’ve convinced me. Beautiful!

  7. Stephanie Stroh says

    August 11, 2015 at 11:13 am

    Thanks for sharing this. We’re always looking for great resources to share with clients and this post is definitely worth sharing! Great post! your website is fantastic! thank you very much, i like all your topics!

  8. Laura Giampietro says

    August 24, 2016 at 4:33 pm

    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

      August 24, 2016 at 5:35 pm

      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

        September 2, 2016 at 9:31 pm

        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

          September 3, 2016 at 6:18 am

          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.

        • Divina Cucina says

          September 3, 2016 at 6:20 am

          http://www.giverecipe.com/unripe-fig-jam/

          i was thinking a mostarda or a chuntey- and found these– they candy! so like the candied mostarda di frutta in italy. I have essenza di mostarda,for the kick– perhaps add ginger and chili?

Judy Witts Francini

Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. When I am not in Tuscany, I am often found in Sicily, my other favorite place to be. Always searching for recipes to share and exploring for the guides I write to my favorite cities for food and wine.

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