EASY Green Tomato and Herb Pasta Topping
Here's a simple and delicious way to use the extra green tomatoes left from the garden. The sauce cooks in minutes, so start the pasta water right away and the sauce will be done on time! Enjoy! Judi
EASY Green Tomato and Herb Pasta Topping
Makes 2 to 4 Servings
2 Tbsp lemon juice
Salt to taste
1 to 1-1/2 Tbsp extra virgin olive oil
2 cups chopped green tomatoes
1/2 c diced onion
4 cloves garlic, minced
1-1/2 tsp dry basil leaves
Heat a skillet over medium heat. Add olive oil and allow it to heat up very briefly. Then add onion and garlic and allow them to sauté for about 1 minute. Add tomatoes and remaining ingredients. Stir; place cover on skillet. Allow to simmer 3 to 5 minutes, until tomatoes are at desired consistency. Serve immediately over cooked pasta. This topping would be excellent topped with grated Parmesan cheese.
Note: Since this topping takes so little time to cook, go ahead and start heating the water for the pasta as you prepare the ingredients for the topping. They should both be done about the same time. Enjoy! jk
Southern Fried Green Tomatoes Recipe with homemade Dipping Sauce ~ Mansa Queen
Put those green tomatoes into use before they go bad! Here’s how. Slice, season, coat and fry them up. Simple, Just follow my recipe.
Checkout my viral jiffy muffin mix cornbread hack
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Ingredients Used
3-4 unripe green tomatoes
Vegetable oil to fry
For breading :
1 cup AP flour
1 cup corn meal
1/2 cup breadcrumbs
2 eggs
1/2 cup buttermilk/ whole milk
Seasoning :
Salt
Black pepper
White pepper
Onion powder
Garlic powder
Paprika
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Fried Green Tomatoes Recipe
This is perhaps the best-known recipe for using up green tomatoes, something probably every home gardener has had to figure out how to do at least once. While this is not a practical way to use up a large number of green tomatoes, it does make a great snack for 3-4 people if there are only a handful of under-developed and green tomatoes to get rid of.
These aren’t much good left over, so eat whatever gets fried. Green tomatoes will keep at room temperature in a dark place with reasonable ventilation. If they get much sun, they will start to turn red.
These make an excellent side-dish for something more responsible, like roast beef or pork. Or they can be used as the base for a dish. As a snack, it is best to have some sort of sauce or dip for them, such as spicy mayonnaise or remoulade sauce.
Makes however much tomato you have to fry.
Equipment:
• wide saucepan or high-sided skillet
• tongs or spider for handling frying tomato slices
• plate lined w/ paper towel or other oil-wicking material
• thee pie plates or similar for dredging
Ingredients:
3-5 ea green tomatoes unripe; not fully-ripe green zebra tomatoes
1 cup vegetable oil or more, to shallow-fry tomato slices
1 cup buttermilk or kefir
1/2-1 cup flour
1/2-1 cup corn meal
to taste: salt
pepper
parmesan or other grating cheese
Procedure:
1. Place the saucepan over a low flame with the oil in it, so it can start to warm up.
2. Wash and dry the tomatoes, then slice them 4-6 mm thick, about a quarter inch.
3. Salt and pepper the tomato slices on both sides.
4. Set up the flour, buttermilk and corn meal each in its own pie plate or similar dish.
5. Ensure that the oil is hot enough for cooking. If the flame is still fairly low, perhaps turn it up slightly to account for the cold food about to go into the pan.
6. Dredge 4-6 slices of tomato, enough to fill the pan without crowding. The slices of tomato must not overlap in the pan.
7. Allow the slices to cook for 60-90 seconds on one side, then turn them and allow them to cook for about the same amount of time on the other side, then carefully remove them to the lined plate.
8. While the slices are still hot, grate parmesan over them, or season them however is appealing.
9. Repeat from step 6 until all the slices are cooked.
10. Enjoy the fried tomatoes hot, with some piquant and spicy sauces.
Music:
Tomatoes | Green Tomato Chutney | VEG HACKS
This chutney is a great way of using up green tomatoes that haven’t ripened by the end of summer. This recipe puts a slight Mexican twist on a classic green tomato and apple chutney, but as long as you get the ratio of fruit to sugar and vinegar right, you can play around with the flavours.
The flavour is best when allowed to mature for at least 6 weeks before eating, so consider making in autumn to enjoy at Christmas with a cheeseboard and cold meats, or to giveaway as edible gifts.
Find the full recipe, plus many more, on our website:
How to Make Fried Green Tomatoes Recipe (The Best!) with Mississippi Comeback Sauce
This is the best Fried Green Tomato recipe anywhere. We will top these fried green tomatoes with Havarti cheese, bacon, red tomato salsa and shrimp, then drizzle with Moonshine Mississippi Comeback Sauce.
If you’re not familiar with Comeback sauce it is typically a dipping sauce for fried foods or as a salad dressing in the cuisine of central Mississippi. It’s similar to Louisiana remoulade and the base of the sauce consists of mayonnaise and chili sauce.
For the Green Tomatoes
• 1/3 cup milk
• 1 egg
• 1 green tomato (recipe will accomodate more)
• 2/3 cup panko crumbs
• ¼ teaspoon black pepper
• 3 tablespoons Slap Ya’ Mama Cajun seasoning, available at
• Bacon grease from 1 lb bacon
For the toppings:
• 4 pieces of bacon crumbled
• 1 to 2 slices of Havarti Cheese, quartered
• ½ diced red tomato
• 1 tablespoon chopped cilantro
• 2 pieces of shrimp per tomato slice
• Approximately 3 ounces of Moonshine Mississippi Comeback Sauce, available here: If you prefer to make your own, recipes are available at and
Fry 1 pound of bacon and keep the grease. Set the bacon aside and after it cools, crumble 4 pieces.
Slice the green tomato in 1/4” to ½” slices. Crack the egg and pour in a bowl. Using a fork, whisk the yellow and egg white together.
Put the Panko crumbs on a plate. Using a fork, mix the Slap Ya’ Mama Cajun seasoning in with the Panko.
Dip each tomato slice in the egg, then coat in the Panko.
Heat the bacon grease to medium and then fry each green tomato slice until golden brown. Set the fried tomatoes on a paper towel to drain any excess bacon grease.
In the bacon grease, fry your shrimp (no breading) and lightly season with Slap Ya Mama Cajun Seasoning.
Mix the chopped red tomato and cilantro, then top each fried green tomato with approximately 1 teaspoon of the mixture. Add some crumbled bacon and finish by drizzling Mississippi Comeback Sauce on each.
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Please watch: Discada Cooking | Tequila-Lime Chicken Wings
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3 New Ways to use your Green Tomatoes - CFR Episode 34
The end of your summer garden always leaves you with piles of un-ripened tomatoes. When you search for things to do with them all you get is Fried Green Tomatoes or Salsa Verde. In this episode of Cooking For Real, I will present 3 very different ways of using those Green Tomatoes.
Links from the video:
drumbeets.com - Plant-Based Diet recipes
tryfermentology.myshopify.com - Sauer Stones