Hey Paleo Comfort Foods friends!
Well, it’s getting to be Fall and those last few tomatoes are still popping out in our garden. This paleo recipe came to us last year. We had an abundant year in the tomato department and our garden was pumping out more maters than we knew what to do with.
Occasionally, we would find a tomato or two in our yard in nearly mint condition, green and just laying there. Upon further inspection, we noticed some very small puncture wounds on them and then it clicked. Phoenix, our very paleo Labradoodle, was mistaking these green delights for his tennis ball. He would gently pull them from the vine and carry them around the yard for a bit (BAD PHOENIX). So, we started picking the low hanging tomatoes from our plants just as they began to transition from their green stage.
What do you do with a bunch of green tomatoes? You fry them people! My favorite thing to do with these is to poach an egg or two and place on top of the tomato. The oozing yoke acts kind of like a sauce. Julie prefers to mix up a batch of her world famous chipotle dipping sauce (page 86 in Paleo Comfort Foods) and serve them as an appetizer. Either way, you will flip over the taste and crispy nature of this recipe. We’re pretty sure Kathy Bates and crew would approve!
4 medium green tomatoes
1 1/2 cups (225 g) almond flour
2 tsp. black pepper
1/2 tsp. salt
1 tsp. chipotle powder
1/4 tsp. garlic powder
1 large egg
1/2 cup (125 mL) olive of coconut oil
1. Slice tomatoes about 1/4 inch (1/2 cm) thick.
2. Combine all dry ingredients in bowl and mix well.
3. Beat egg in separate bowl. Drop the tomato slices (one at a time) in the egg batter to coat both sides (use a fork to lift out).
4. Place tomatoes slices into the bowl of dry mixture and coat both sides. Gently shake off the excess and set aside until ready to cook.
5. Heat oil in medium-sized cast-iron skillet or frying pan over medium-high heat.
6. Once the oil is hot, use a fork, to place the tomato slices gently into the oil. Work in batches so as not to overcrowd the pan.
7. Turn the tomatoes over when the sides begin to brown slightly (about 2 minutes) and cook for another 2-3 minutes. Remove from the frying pan and place on a plate with a paper towel to soak up extra oil (add paper towels on top as you go).
8. Repeat process until you have cooked all the tomatoes. Serve hot and crispy.
**A Tip on Green Tomatoes**
Green tomatoes should have a slight give to them when you apply pressure. We find the best ones have just a little color starting to come in on the blossom end of the tomato.