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Italian Green Tomatoes

By
green tomatoes, Will Luo (CC-BY-NC-ND)
Green tomatoes, can be dried and used in recipes. Photo: Will Luo (CC-BY-NC-ND).

Makes 4 to 6 servings

Ingredients

  • 12 dried green tomato slices
  • Warm water as needed
  • 1 egg
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 pound Mozzarella cheese, grated
  • 1/4 cup minced onion
  • 1 cup tomato sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crumbled dried oregano leaves
  • 1/4 teaspoon salt

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Preparation

  1. Place the tomato slices on a large platter and spray generously with warm water. Let soak for 30 minutes, turning and spraying occasionally with more warm water.
  2. Near the end of the soaking time, preheat the oven to 350°F. Lightly grease a 1 1/2-quart casserole dish; set aside.
  3. Drain the tomato slices. Beat the egg in a flat bowl. Stir together the flour and salt in another flat bowl. Heat 6 tablespoons of the oil in a large skillet over medium heat. Dip tomato slices one at a time in the egg and then into the flour mixture; shake off excess flour and transfer to the skillet. Working quickly, repeat with additional slices until the skillet is filled but not crowded with a single layer of tomatoes. Sauté tomato slices until golden brown on both sides. As they are browned, arrange layers of tomato slices in the prepared casserole alternately with grated cheese. When all slices are browned, cool the skillet slightly and wipe out with a paper towel. Add remaining 2 tablespoons oil to the skillet and place over low heat. When the oil is warm, add the onion and sauté until transparent but not browned. Add the tomato sauce, sugar, oregano, and salt. Simmer for 5 minutes. Pour over the tomatoes and cheese in the casserole. Bake for 20 to 25 minutes, or until cheese has melted.

From “The Beginner’s Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun” by Teresa Marrone.

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