We are in the process of cleaning up the rest of the garden leftovers and there were a few green tomatoes that didn’t ripen for the last batch of salsa, which is still simmering on the stove.
Fried green tomatoes are one of those things that a person probably only wants to eat occasionally. I made this recipe up a few weeks ago and we enjoyed it, so instead of throwing out the few tomatoes we had left I made them for lunch today.
It takes firm green tomatoes sliced about 1/4 inch thick fried in a little oil. Brown both sides, place on a buttered cookie sheet (or you can layer it in a baking dish). Sprinkle with salt, pepper, garlic powder and any of your favorite herbs. I then put chopped up red onion and mushrooms on top and gave the whole thing a layer of cheese. I baked this at 350 with a sheet of foil over the top for about 15 minutes.
It was definitely inexpensive to make and did not take much effort. It is a bit time-consuming to stand and fry the tomato slices but not overly so. The flavor on this is not quite what one thinks of Italian food but it is not bad. Darling Daughter #2 is not fond of green tomatoes but she thought this was okay “for green tomatoes”.
This recipe concept also works well with eggplant, zucchini squash, or Portobello mushrooms. Pan fry it, pitch on some herbs and some cheese and you will have a different vegetable. Variety helps a restrictive diet from becoming boring and mundane…when we get bored with things we lose interest and with the GAPS/SCD diets we have to keep that long distance healing process in front of us. We have to keep ourselves and our families from craving and wanting the old favorites.
Another thing about variety is that it helps fill the various nutritional needs. If we don’t vary our veggies and meats our bodies do not get the well-rounded vitamins and nutrients that it needs.