Grilled Green Tomatoes With Creamy Basil Sauce Recipes

GRILLED GREEN TOMATOES WITH CREAMY BASIL SAUCE

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a food processor, combine mayonnaise, basil, garlic, and lemon juice, and process until basil is finely chopped and sauce is smooth (add 1 to 2 teaspoons water if needed). Cut green tomatoes into 1/2-inch-thick slices, brush with vegetable oil and season with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Transfer to a platter and spoon sauce over top.

FRIED GREEN TOMATOES WITH COMEBACK SAUCE

Steps:

• For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Cover and refrigerate at least 30 minutes and up to 2 days.
• For the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.
• Bring the tomatoes to room temperature. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Line a cooling rack with paper towels.
• Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
• Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Transfer to a large plate or platter.
• Fry the tomatoes in batches until lightly browned, 3 to 4 minutes per side.
• Transfer to the prepared cooling rack and sprinkle with salt. Serve immediately with the comeback sauce on the side.

FRIED GREEN TOMATOES WITH BBQ-BUTTERMILK SAUCE

Steps:

• For the tomatoes: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• In a shallow dish, add the cornmeal, paprika, salt, cayenne and pepper. Mix will. Place the flour on a separate shallow dish. Place the beaten eggs into another shallow dish. Dredge the slices of tomato into the flour, then the eggs and finally in the seasoned cornmeal. Place the breaded tomatoes in the oil and fry until golden brown, about 3 minutes on each side. Remove and drain the tomatoes on paper towels. Season with salt and pepper.
• For the sauce: Mix the mayonnaise, buttermilk, barbecue sauce, vinegar, lime juice and brown sugar in a bowl. Season with salt and pepper. Serve the sauce alongside the fried tomatoes.

GREEN TOMATOES GRILLED WITH BASIL BUTTER

Steps:

• Grill -- Just brush the basil butter over each side of the tomato slice and grill on medium heat until golden brown. I make sure to not cook over too direct of heat so they don't burn - you want them to cook through. They should take around 5 minutes per side. Once done, season with salt and pepper.
• Serve -- As I mentioned, I love to serve these along side other grilled tomatoes; heirlooms and other vine ripe, but the green tomatoes will take longer to grill.
• This can be done on an inside grill pan, but an outside grill really works best.

GRILLED GREEN OR RED TOMATO WITH HERBS

Steps:

• Cut tomatoes crosswise into 1/2-inch-thick rounds.
• In a large zip lock bag, gently mix tomato slices, olive oil, Tabasco or hot pepper flakes, sugar, salt and black pepper, garlic, oregano and the marjoram. Add salt and pepper to taste.
• Seal and chill at least 30 minutes or overnight.
• Remove tomatoes from marinade (discard or make a dressing by adding vinegar to taste!) and lay on an oiled grill over medium heat (you can hold your hand at grill level only 4 to 5 seconds) cover gas grill.
• Cook, turning once, at this point you can top with cheese if you are using until tomatoes are nicely browned, 6 to 10 minutes total.
• For Vegan omit the cheeses.