RECIPE : FRIED GREEN TOMATOES WITH RED TOMATO COULIS

Carole Clark

Carole Clark is the former chef-proprietor of the Charleston in Hudson and, before that, the Konkapot in Mill River, MA. Her restaurant and catering menus have always featured herbs, vegetables, and edible and decorative flowers grown in her own gardens. A long-time supporter of local agriculture and a passionate cook, Carole is committed to using and sharing the agricultural wealth of Columbia Country.

Fried Green Tomatoes with Red Tomato Coulis was a favorite late-summer appetizer at the Charleston.

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What You'll Need: For the coulis: 3 ripe red tomatoes Red wine vinegar Olive oil 1 teaspoon sugar Salt and pepper to taste 1 tablespoon snipped green basil For the fried tomatoes: 4 to 6 green tomatoes 1 egg ¼ cup heavy sweet cream 1 cup yellow cornmeal ½ cup flour Salt and pepper 4 to 6 tablespoons sweet butter 3 tablespoons snipped green basil 4 to 6 sprigs of opal basil for garnish

Prepare the coulis:
Roast the tomatoes or dip them in boiling water to loosen the skins. Remove the skins and seed.

Snip the basil with scissors. Do not chop.

In a food processor, puree the red tomatoes. Add vinegar and sugar. With motor running, slowly add olive oil in a thin stream. Remove to a bowl. Add salt, pepper, and snipped basil and set aside.

Prepare the fried tomatoes:
Cut the green tomatoes into half-inch slices. Whisk egg and cream. In a separate bowl, mix the flour, cornmeal, salt and pepper. Dip the tomato slices into the egg batter and then into the cornmeal mixture. Fry in butter until golden.

To serve:
In the center of each plate pour a puddle of coulis and overlap 3-4 tomato slices on it. Sprinkle with the snipped basil and garnish with the sprig of opal basil.

Optional: Serve with a small scoop of fresh chevre and garnish with a nasturtium.

Serves 4