|
|
Article: For fans of green tomatoes, summer has reached its peak.(Originated from Knight-Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- August 12, 1996
- Author:
CopyrightCOPYRIGHT 1996 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Although a sunny windowsill, a brown paper bag or a wrapping of newspaper may force some ripening of green tomatoes to an acceptable red color, the taste will never be the same as tomatoes ripened on the vine.
Better yet, if your green tomatoes are small, use them instead of tomatillos in Mexican or Southwestern dishes.
If they are large, go for that all-time favorite, fried green tomatoes.
The Southern version comes with a white cornmeal coating.
That Northerners _ and Midwesterners, too, I'm told _ are as likely to dip their tomato slices in flour for frying seems like blasphemy to Southern purists.
Some of us, however, delight in fried ...