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This dish utilizes both red and green tomatoes in a summery pairing straight from the garden. With the cool summer we've been having, it's no wonder our tomatoes are taking their time turning red! Lucky for me, I love fried green tomatoes.

I think everyone has their own way of making them and serving them, but I think they're best when soaked in buttermilk, then breaded in a mixture of flour, cornmeal, and breadcrumbs.

The tartness of the green tomatoes is deliciously offset with my sweet Red Tomato Chutney, but could also be served plain or with a bit of storebought marinara sauce. Leftover fried green tomatoes? Tuck them into a BLT in place of sliced red tomatoes for an extra treat.

These are shallow fried in a bit of olive oil, but could also be oven fried by placing slices on a baking sheet and broiling for 3-4 minutes per side.

¾ cup buttermilk
1 egg
2 large or 3 medium green tomatoes, sliced into ¼ inch thick rounds
1/2 cup flour
½ cup cornmeal
½ cup panko breadcrumbs
1 tsp salt
½ tsp black pepper
½ tsp paprika
Olive oil, for frying
Salt, for sprinkling

Whisk buttermilk and egg in a shallow dish and add tomato slices, turning to cover. Combine flour, cornmeal, panko, salt, pepper, and paprika in a separate shallow dish. Heat ¼ inch of oil in a large skillet over medium high heat.

Dredge tomato slices in bread crumb mixture and fry in a single layer until golden brown, about 2-3 minutes per side. Add more oil as needed and fry tomato slices in batches, draining on paper towels. Sprinkle with a bit of salt and serve immediately, topped with Red Tomato Chutney.


Red Tomato Chutney

2 medium tomatoes, diced
½ red bell pepper, diced
½ small yellow onion, diced
1 jalapeno, seeded and diced
1 garlic clove, minced
2 tbsp apple cider vinegar
1 tbsp balsamic vinegar
¼ cup brown sugar
salt and pepper, to taste

Combine all ingredients in a small saucepan over high heat and bring to a simmer. Reduce heat to low and continue to cook for 30 minutes, stirring occasionally, until mixture has thickened. Cool completely and store in refrigerator. Will keep for several weeks.