A big slice of a delicious fresh from the garden tomato…the image that springs to mind is most likely that of a juicy, mouthwatering, red, vine-ripened tomato... But hold on a minute…that isn’t the only kind of mouth-watering, melt in your mouth tomato out there. Scrumptious green tomatoes deserve to be recognized for their unparalleled flavor as well.
These under-ripened relatives can be just as delightful as their older siblings.
Follow along and I’ll share with you an amazingly simple recipe that will have you craving green tomatoes from this day forward.
My own love for green tomatoes sprang from a bit of unexpectedly sage advice from a green tomato aficionado whom I met completely by chance. This fountain of wisdom just happened to stop by a garage sale I was helping out at. As she perused the knick knacks at the table I manned, I did my very best to entice her to buy something, anything at all really. Her eyes kept glancing over me to the large green tomatoes growing alongside of the garage behind me. I had no idea at the time that people even ate green tomatoes. I stared at her skeptically as she relayed the joys of preparing and eating them. Well, to make a long story short, she left with a large bag of tomatoes and a small bag of knick knacks. I however, gained much more than the fleeting joy of actually making a sale. I was forever changed that day. I went home and prepared the tomatoes as per her instructions, and promptly fell in love. From that day forward I was hooked, and I have the kind and very talkative lady from my aunt’s garage sale to thank.
In the years since my chance encounter, I’ve experimented with various versions. The recipe I’m sharing with you is my very best version for several key reasons. (1) It’s very easy to make (2) it’s delicious (3) the cold dipping sauce provides amazing contrast to the hot tomatoes. (If you choose to make it)
The dipping sauce is optional. The tomatoes are AMAZING all by themselves, if you choose to make the sauce I think it simply takes it up one notch to SIMPLY SUPERB. You may not want the sauce if you’d like a lighter dish, it’s up to you.
Spend seven minutes with me. I promise you won’t regret it, when biting into a juicy green tomato you’ll have me to thank. Let me share a few health benefits and then we’ll go right on to the recipe.
Green tomatoes have three times the amount of calcium as the red tomato. They also contain slightly more vitamin C than the red tomato. Tomatina found in both versions, is more prevalent in the un-ripened. It helps with muscle tone and in studies has been shown to help in weight loss.
An active ingredient in oregano is rosmaric acid, it's a strong antioxidant that helps to strengthen our immune systems. The essential oils found in it kill foodborn pathogens.
Horseradish helps to remedy body aches, clear the sinuses and even help with gum and teeth issues.
After learning about how good these ingredients are for you, read below and I'll show how easy this recipe is to prepare.
Vegan Sauteed Green Tomatoes + Creamy Horseradish Sauce
1.) In a bowl combine veganaise, the horseradish and black pepper. Refrigerate until needed.
2.) In a separate bowl combine the cornmeal, salt, oregano, and red pepper flakes
3.) In a third bowl, pour the almond milk, soda water, and lemon juice
4.) Cut the tomatoes approximately ¼ inch thick. When picking green tomatoes, choose ones that are firm but not completely hard, you want some buoyancy for optimal flavor.
5.) Dip them first into the bowl with the wet ingredients, then into the dry bowl.
6.) Heat up a sauté pan on a medium heat and add the coconut oil
7.) Sauté about two minutes to a gently golden brown. I use the word sauté rather than fry because we are using a lower heat and less oil than in traditional frying. Remove from heat.
8.) Remove the dipping sauce from fridge (if using).
That’s all there is to it, enjoy 🙂
Alexandra Kudukis is a freelance journalist currently writing for Dirva, Draugas News, and Draugas Newspapers, contributing articles in both English and Lithuanian.
She began her informal journalistic training at the tender age of four when she began attending concerts with her mother’s best friend Jane Scott, the premier rock music reporter for the Cleveland Plain Dealer. Everything she knows from the structure of a good article to conducting an engaging interview- including how to be gracious and kind even in the most difficult of situations, she learned from Jane.
She has completed her first novel, a dynamic struggle of a woman letting go of childhood dreams while attempting to balance a horric home life and burgeoning career.
Alexandra has also just completed her first full-length screenplay chronicling the young adult lives of children from Eastern European families, misfits trying (and failing) to find success as first generation Americans.
She has an M.P.A. from Cleveland State University, which has provided her a broad base on which to base her career.Her blog details the trials and triumphs of an aspiring writer. She studied German and Russian as an undergraduate and loves to travel. Alexandra currently resides in Fountain Valley, CA with her animal companions, two cats Isabella and Victoria and Pierre, a rescue pigeon.