Green tomatoes are merely under ripe fruit. The familiar fried version became popular in the South where tomatoes grow in such abundance they need to pick them early or risk the plants falling with the weight of the harvest.
Serves 4
Ingredients
• 4 medium green tomatoes, sliced 1⁄2-inch thick
• Flour, eggs, and bread crumbs for dredging
• Oil for frying (preferably olive oil)
• 1 tablespoon balsamic vinegar
• 1⁄4 cup chopped fresh basil leaves (plus a few whole leaves for garnish)
• 12 green olives with pimento, halved lengthwise
• 1⁄4 cup extra-virgin olive oil
• 1 loaf crusty country bread, sliced 1-inch thick
1. Dredge tomato slices in flour, egg, and bread crumbs, shaking off excess after each dip, and fry them at low heat (about 325° F) until golden and mostly tender (a little underdone is good). Place the still-hot tomatoes flat on a cutting board and dice them into 1⁄2-inch pieces.
2. In a large mixing bowl, gently toss the diced tomatoes with the vinegar, basil, and olives. Set aside.
3. Brush the bread slices with extra-virgin oil, and grill or oven-toast (400° F) them until lightly browned. This can also be done under the broiler. Top each of 6 slices with tomato mixture, cut each in half, and serve garnished with a small basil sprig.
