Going back to summer’s end and the last of the tomatoes, these were still mostly green with a slight blush on the outside. Sliced, they were as beautiful as any flower. What to do with them? I breaded and fried them, then used them as a substitute for the eggplant in eggplant parmesan. I also like hard little truly green tomatoes diced in omelettes. It stretches the season at both ends, when impatience rules at the beginning and remorse sets in at the end. See Anna (Flutter and Hum) for her weekly vignette and links to others.
Delicious and beautiful! I love fried green tomatoes, too, and have done just that to serve them with pasta. We should get together and cook a wonderful dinner sometime, Rickii!
Now THAT would be a treat!
They are beautiful! Can you believe that it’s almost spring (feels like it already) and fall doesn’t seem that far away. Time is flying!
Time does that…guess we must be having fun!
I like this vignette, and that does sound very tasty, indeed. I’ll have to remember them as substitutes for eggplant parmesan. Thanks for the idea!
Those may be the only seeds I plant this year…only too happy to oblige.
Green tomatoes in my chutney .
That’s a good one…also green tomato ketchup.
Sounds and looks so yummy! Spring is just around the corner, and you can plant new tomatoes! Your winter wait is almost over… 🙂
Luckily, I still have a pantry half full of tomato sauce. I think it will work out about right.
I’m thinking … some toast, a little mayo, and a dash of salt.
Love your sentence:
“It stretches the season at both ends, when impatience rules at the beginning and remorse sets in at the end.”
And tomato lovers everywhere understand that sweet spot in the middle.
I’m always pleased when word play is appreciated.