| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | English | Vegetables, Diana | 6 | Servings |
INGREDIENTS
| 3 | lb | Green tomatoes |
| 2 | c | Water |
| 1 | tb | English mustard — powder |
| 4 | tb | Tomato paste |
| 2 | tb | Peanut oil — divided |
| 4 | tb | Cider vinegar |
| 4 | tb | Soy sauce |
| 4 | tb | Honey |
| 2 | ts | Salt — divided |
| 1 | ts | Celery salt |
| 2 | ds | Cayenne |
| 5 | tb | Cornstarch |
| 1 | c | Flour |
INSTRUCTIONS
Prepare and start marinating the tomatoes early in the day. Cut the stem button out of each tomato and cut it in half lengthwise. Trim off a small slice on the round side of each tomatoe half and discard it. Then cut each half, lengthwise, into 2 slices, each about 1/2 inch thick. Pack the tomato slices into a bowl. In a saucepan, slowly stir the 2 cups of water into the mustard powder and tomato paste until the mixture is smooth. Add the 2 tablespoons of oil, the vinegar, soy sauce, honey, the 2 teaspoons of salt, the celery salt and cayenne. Bring the mixture to simmer over medium heat then simmer it, uncovered, for 5 minutes. Pour the hot marinade over the tomatoes in the bowl and set a saucer with a weight upon it on them to keep them submerged, and allow them to marinate at least 6 hours. Just before serving time, drain the tomatoes in a large strainer set over a bowl. Measure out the drained marinade liquid and add enough water to it if necessary to bring the total measurement to 3 cups. Dissolve the cornstarch in the liquid and bring it to simmer in a heavy saucepan over medium heat while stirring constantly, with a rubber spatula. When the liquid simmers, reduce the heat slightly and simmer 2 minutes longer, still stirring constantly. The sauce will be very thick and is meant to be so. Keep the sauce warm, covered with a trimmed piece of paper towel and lid, over very low heat until serving. Heat 1/4 inch of oil in a heavy, 10-inch frying pan over medium high heat. There will be around 8 tomato slices per serving so work in batches of 8. Meanwhile, lightly salt bothsides of each slice, dredge it in a bowl of the flour and set it on a plate. (Do not dredge more than 8 slices ahead of time, they get soggy.) Fry the floured tomato slices for2 to 2 1/2 minutes on each side until they are golden brown. Do not overcook them. They retain their heat for a long time and consequently continue to cook after they are removed from the pan. We want them to remain crisp. Drain the fried slices for a moment on paper towels. Transfer them to a warm dinner plate and serve the fried green tomatoes, immediately, along with a small, warm bowl of the equally divided marinade sauce. Recipe By : "Dining With Delphina" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”