Ingredients
Tomato-Vinegar Sauce
- 1 pound ripe red tomatoes, diced
- 1/4 cup olive oil
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon Sherry vinegar
- 1 dash of hot pepper sauce
- Kosher salt and freshly ground black pepper
Fried Green Tomatoes
- 1/4 cup olive oil
- 1 cup 1/2-inch cubes stale baguette
- 1 tablespoon fennel seeds, toasted
- 1 cup shelled pumpkin seeds (pepitas), toasted
- 1 cup all-purpose flour
- 1 cup potato starch
- 1 tablespoon chili powder
- 3 1/2 teaspoon kosher salt, divided, plus more for seasoning
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper plus more for seasoning
- 1 cup buttermilk
- 1 garlic clove, finely grated
- 12 1/4-inch-thick slices green (unripe) tomatoes
- Vegetable oil (for frying)
Description
The Firm Texture And Tart Flavor Of Unripe Green Tomatoes Make This Dish Sing
Bon Appetit Magazine
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