Tomatoes With Green Goddess Dressing Recipes

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CORN AND TOMATO PANCAKES WITH GREEN GODDESS DRESSING



Corn and Tomato Pancakes with Green Goddess Dressing image

These savory pancakes highlight the best of summer produce by including ripe tomatoes and freshly cut corn into the batter. A tangy green goddess dressing speckled with fresh herbs finishes the dish -- it's perfect for a light summer lunch with a glass of iced tea.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings (12 pancakes)

Number Of Ingredients 22

1 medium heirloom or beefsteak tomato, cored, seeded and roughly chopped (about 4 ounces)
1 ear fresh corn, shucked
1 2/3 cup all-purpose flour (see Cook's Note)
1/4 cup cornstarch
1/4 cup confectioners' sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon baking soda
1 1/4 cups milk
3 tablespoons unsalted butter, melted
2 large eggs
1 tablespoon coarse-ground yellow cornmeal
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup lightly packed fresh parsley leaves, plus more for serving
1/4 cup lightly packed chopped fresh chives, plus more cut into 2-inch lengths for serving
2 tablespoons fresh lemon juice
4 large fresh basil leaves, plus more whole leaves for serving
1 teaspoon anchovy paste (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Steps:

  • Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
  • Place the chopped tomatoes on paper towels, pressing gently to remove as much excess liquid as possible, then place the tomatoes in a bowl. Shear off the corn kernels with a sharp knife (you should have about 1 cup) and stir into the tomatoes.
  • Whisk the flour, cornstarch, confectioners' sugar, baking powder, salt, pepper and baking soda together in a large bowl. Whisk the milk, melted butter and eggs together in another bowl. Add the wet ingredients to the dry ingredients and stir until they are just combined (it's okay if there are some lumps). Let the batter rest for 5 minutes.
  • Meanwhile, make the dressing: Put the mayonnaise, sour cream, 1/4 cup parsley, 1/4 cup chives, lemon juice, 1 tablespoon basil, anchovy paste, salt and pepper into the bowl of food processor and pulse, scraping the sides with a rubber spatula as needed, until the herbs are chopped and the dressing is thoroughly combined. Pour into a serving bowl and set aside.
  • Heat a large nonstick skillet over medium heat. Ladle a heaping 1/4 cup of the batter into the skillet, spreading it into a 4 1/2-inch round; repeat to make another pancake. Sprinkle 2 tablespoons of the corn and tomato mixture over each pancake, then sprinkle each with about 1/4 teaspoon cornmeal. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 1 minute 30 seconds. Flip the pancakes with a spatula and cook until the vegetables begin to brown in spots and the batter is cooked through on the second side, about 1 minute 30 seconds more.
  • Transfer the pancakes, vegetable side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, corn and tomato mixture and cornmeal to make more pancakes.
  • When ready to serve, place 3 pancakes on each plate. Drizzle with the Green Goddess Dressing and top each serving with some of the whole herbs and chive batons.

TOMATOES WITH GREEN GODDESS DRESSING



Tomatoes with Green Goddess Dressing image

Categories     Salad     Tomato     Side     No-Cook     Quick & Easy     Summer     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 cup mayonnaise
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
2 tablespoons chopped scallion greens
1 1/2 teaspoons anchovy paste
1 teaspoon white-wine vinegar
1/4 teaspoon minced garlic
2 lb medium tomatoes, cut into wedges

Steps:

  • Purée all ingredients except tomatoes in a food processor until pale green and smooth. Transfer to a bowl and thin with water if desired.
  • Season tomatoes with salt and pepper and drizzle with dressing.

TOMATOES WITH GREEN GODDESS DRESSING



Tomatoes with Green Goddess Dressing image

Provided by Ellie Krieger

Categories     side-dish

Time 10m

Yield 4 servings, serving size: 1 1/2 cups

Number Of Ingredients 2

4 large ripe tomatoes (about 2 1/2 pounds)
1/2 cup Green Goddess Dressing, recipe follows

Steps:

  • Core, then cut the tomatoes into wedges and put them into a large bowl. Toss with the dressing and serve.

Nutrition Facts : Calories 80, Fat 2 grams, Cholesterol 1 milligrams, Sodium 200 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 4 grams

FRIED GREEN TOMATOES WITH BUTTERMILK GREEN GODDESS DRESSING



Fried Green Tomatoes with Buttermilk Green Goddess Dressing image

I've shared recipes for fried green tomatoes before, but each time I've tried to gussy them up by adding herbs or layering them with other ingredients. I like those dishes, of course, but the fact is there is something wonderful about making fried green tomatoes the way my mother and grandmother made them-that is, simply. Stripped of nonessentials, the warm tartness of green tomatoes, tempered by a hint of sugar, and the toasted crunch of cornmeal crust shine through in perfect balance.

Yield serves 6 to 8

Number Of Ingredients 10

1/2 cup well-shaken buttermilk
1 large egg
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Canola oil, for frying
4 large green tomatoes, cored and sliced into 1/2-inch-thick rounds
1/2 cup Buttermilk Green Goddess Dressing (page 284)

Steps:

  • Preheat the oven to 200°F. Line a rimmed baking sheet with a brown paper bag.
  • Place the buttermilk and egg in a shallow bowl and whisk to combine. Combine the flour, cornmeal, sugar, salt, and pepper in a separate shallow bowl and stir to mix.
  • Pour canola oil into a large skillet to just barely cover the bottom and place over medium-high heat until sizzling hot (see Know-how, page 100).
  • One at a time, dip the tomato slices first in the buttermilk mixture and then in the flour mixture to coat both sides, shaking off any excess. Working in batches to avoid overcrowding the skillet, carefully place 4 to 6 tomato slices in the hot oil and fry until the undersides are golden brown, about 2 minutes. Flip and fry until the other sides are golden brown, about 2 minutes. (Wait until the slices get nice and crispy before flipping them over only once; if you flip them any more, the coating will fall off.)
  • Use tongs or a slotted spatula to transfer the fried tomatoes to the prepared baking sheet to drain. Place in the oven to keep warm and repeat the process with the remaining tomato slices.
  • Season with additional salt and pepper and serve warm with the dressing drizzled over the top or on the side.

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