(it’s February!)
God, I love tomatoes. And if you know me, you know I love tomatoes. Why? I love how versatile they are. Tomatoes can be both sweet and sour (and salty and spicy with easy seasoning) and they absord and combine with other flavors so well without losing their own ‘identity.’ Tomatoes are also really unfickle fruit/veg to cook with and, actually, roasting, baking, frying or pickling them gives them whole new depths of flavor.
Of course, there is also a huge variety of tomatoes available – something like over 20,000 (!) various kinds of tomatoes! – and I don’t think we experience enough of those in everyday cooking.
So, this weekend I went to Whole Foods and got some of each kind of tomato that they had there. I know, really, a ‘painful’ experiment for the love of food and food blog!
As a result, this month, we will be cooking with green tomatoes, starting with this recipe:
Green tomatoes with sour cream and havarti:
You will need:
- 2-3 medium-sized green tomatoes
- A couple handfuls of regular all-purpose flour
- 2 tablespoons butter
- small container of sour cream
- 2 tablespoons chopped dill
- 1/2 cup grated cheese (preferably something mild and solid like havarti)
1. Cut tomatoes into thick slices and dredge each slice lightly in flour (right on the cutting board). Salt very lightly.
2. Heat up butter in a deep wide pan (preferably, oven-safe) and saute the tomatoes until tender – you will probably need to turn them a few times.
3. In a separate bowl, mix the sour cream and dill then heat up the mixture gently in a saucepan and pour over the tomatoes.
4. Sprinkle tomatoes with the grated cheese and pop the pan in the oven on the broiler or high broil/max setting for 5 minutes or until the cheese is slightly crisp and bubbly.
Other green tomato recipes you can make this month:
Yes, fried green tomatoes with buttermilk-lime dressing
Green tomato soup and even green tomato fondue!
Have fun!
p.s. Completely coincidentally, I just started reading this great book:
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