GREEN TOMATO AND CHEDDAR PIZZA
Prepared pizza dough is suppler at room temperature than when chilled, but also a bit stickier. Working on an oiled piece of foil solves the problem, and allows you to easily flip the dough onto the grill. Make sure you grill your tomatoes until tender and cooked through: Super-green ones take a bit of time to soften up while those turning toward yellow or just beginning to blush will get soft and juicy pretty quickly. If you have some bacon on hand, grill it up and crumble it over the tomatoes before the last layer of cheese goes on.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat an indoor or outdoor grill to medium heat. Put the olive oil in a small bowl or measuring cup. Slice the tomatoes 1/4 inch thick and spread them on a baking sheet or large tray. Put the scallions on the baking sheet. Brush everything on both sides with oil and season with salt over the top.
- Grill the tomatoes, seasoned-side down, until they develop dark grill marks, 3 to 5 minutes. Flip, brush with more oil, season again and cook until charred and tender when pierced with the tip of a paring knife, another 3 to 5 minutes. Put the scallions on the grill and grill, flipping once, until charred in spots (don't overdo it) and tender when pierced in the white part, about 3 minutes per side. Remove the tomatoes and set aside. Remove the scallions and coarsely chop.
- While the tomatoes and scallions are grilling, shape the dough. Oil two 12- by 15-inch pieces of foil. Halve the pizza dough. Drape one half over your fist and gently tug and turn it, letting the weight of the edges help stretch it thinner, so that it makes a rough oblong. Then put it on the oiled foil and press, pull and push gently until it is very thin, and measures about 9 by 12 inches. Be sure to get the edges thin too, or they won't cook through on the grill. Repeat with the second piece.
- Brush the dough with olive oil. Brush the grill grate with olive oil. Leaving the dough on the foil, flip them top-side-down onto the grill and peel the foil off. Cook until the dough just comes up from the grill without sticking, about 3 minutes, and then flip. Scatter a handful of cheese and then half of the tomatoes and scallions over each pizza. Top with the rest of the cheese. Cover the grill and cook, about 6 minutes. Give the pizzas a 45-degree turn, cover and cook until the bottoms are deep golden brown, the cheese is bubbling and the dough is cooked through, another 6 minutes. Transfer to a cutting board and serve.
GREEN TOMATOES & ZUCCHINI PIZZA MY WAY TO HAVE FRIED GREEN TOMATOES
Make and share this Green Tomatoes & Zucchini Pizza my way to have fried green tomatoes recipe from Food.com.
Provided by Yvonne Tarver
Categories Vegetable
Time 55m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Wash and trim zucchini & green tomatoes (DO NOT PEEL).
- Cut zucchini & tomatoes into about 1/2" thick slices.
- Place in a plastic bag with the next 4 ingredients. Add salt & pepper and pour Italian dressing over. Shake well.
- Spray pie pan with Pam. Place 1- tortilla in bottom and pour veg in.
- Bake 30-minutes at 350.
- Turn oven to broil. Sprinkle bread crumbs and brown a little.
- Sprinkle cheese and melt until lightly browned. I searched the WWW for Fried Green Tomatoes and I came up with this.
- I made two in one day!
- Make 2 and slice into 4 pieces and voila! Arrange like a personal size pizza.
- Better than Pizza Hut!
FRIED GREEN TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 green tomatoes 1/2 inch thick. Whisk 1/3 cup flour, 1/2 teaspoon kosher salt and 1/4 teaspoon each garlic powder and cayenne in a dish. Whisk 2 eggs and 1 tablespoon milk in another dish. Put 1 1/2 cups panko in a third dish. Dredge each tomato slice in the flour, then egg, then panko. Fry in 1/2 inch 350 degrees F vegetable oil, turning, until golden, 3 to 5 minutes. Serve with ranch dressing.
BEST FRIED GREEN TOMATOES
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
Provided by Diana Swenson-Siegel
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g
FRIED GREEN TOMATOES
this is the first year i planted a garden here in pa. it was essentially herbs, but i threw in 2 tomato plants and one pepper plant, now this late in the season i am left with many green tomatoes. this recipe is courtesy of tyler florence, and worked perfectly.
Provided by chia2160
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
- Pour the buttermilk into a separate bowl and season with salt and pepper.
- Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
- Place a large cast iron skillet over medium heat and coat with the oil.
- When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
- Carefully remove the tomatoes and drain on paper towels.
- Serve with hot pepper sauce and lemon.
Nutrition Facts : Calories 568.4, Fat 32.7, SaturatedFat 6.1, Cholesterol 11.3, Sodium 118.8, Carbohydrate 60.6, Fiber 5.5, Sugar 9.5, Protein 10.8
QUICK FRIED GREEN TOMATOES
"My grandmother came up with her own version of fried green tomatoes years ago. Our family loves it," says Melanie Chism of Coker, Alabama. "It's a traditional taste of the South that anyone anywhere can enjoy!"
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts :
FRIED GREEN TOMATOES
Make and share this Fried Green Tomatoes recipe from Food.com.
Provided by Seausoon39
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle sliced tomatoes with sugar, let stand about 15 minutes.
- Combine flour, salt and pepper and coat tomato slices.
- Melt 2 tbsp butter in skillet.
- Brown tomatoes slowly on both sides.
- Remove each batch to oven proof platter and keep in oven until all tomatoes are cooked.
- Add more butter if needed.
- For crisp slices, serve as is.
- Or add 1/2 cup light cream or dairy half and half to skillet. Heat, stirring into drippings, and pour over tomatoes.
Nutrition Facts : Calories 134.3, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 277.5, Carbohydrate 14.3, Fiber 1.7, Sugar 5, Protein 2.6
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20 GREEN TOMATO RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
4.8/5 (17)Published May 13, 2021Category Recipe Roundup
- Fried Green Tomatoes. I’m telling you — if you’ve never had fried green tomatoes, you’re seriously missing out. This might not be the healthiest way to eat a tomato, but it’s certainly one of the tastiest!
- Green Tomato Salsa. If you’ve ever had salsa verde at a Mexican restaurant, you were probably eating green tomatoes and never realized it. This salsa has a slightly different flavor than those made with red tomatoes, but it still pairs perfectly with chips, tacos, or anything else you typically put salsa on.
- Green Tomato Stew. This is a light stew thanks to the use of coconut milk instead of cream, which also makes it vegan. It’s full of spice, Indian flavor, and makes for the perfect dinner, especially during the warmer months of the year.
- Grilled Green Tomatoes. Think of these as the much healthier cousins of those fried green tomatoes! Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Roasted Green Tomato Soup. Believe it or not, this tastes a lot like traditional tomato soup you know and love. But the bright, green hue really makes it stand out.
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