Fried Green Tomatoes with Calabrian Chili Tomato Sauce

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Makes 4-6 Servings

INGREDIENTS

For the Tomatoes

• 3-4 green tomatoes, carefully peeled

• 1 cup all purpose flour, seasoned with salt and pepper

• 2 eggs, beaten

• 1 cup seasoned Italian breadcrumbs

• 1 cup cornmeal

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• about 2 cups neutral oil for frying

For the Sauce

• 2 tablespoons olive oil

• 1 small shallot, cut in half then sliced into thin half moons

• 2-3 cloves garlic, minced

• 1 dry pint cherry tomatoes, cut in half

• 1 cup chicken or vegetable stock

• 1 teaspoon sweet paprika

• 1 tablespoon chopped Calabrian chilis

• salt and pepper to taste

To finish

• a few torn basil leaves

• 2-3 tablespoons shaved pecorino Romano or parmesan cheese

INSTRUCTIONS

Prepare your tomatoes

After peeling the tomatoes, lay them onto some paper towel and liberally salt them on either side. Let them sit on the paper towels at room temperature for about 30 minutes to begin to draw out some of the moisture.

Set up a standard breading station by placing seasoned flour on a plate or baking dish, then eggs in another, and finally mix the breadcrumbs, cornmeal, garlic powder and paprika together in the final one.

Pat the tomatoes dry before breading them by dipping them in the flour and shaking off any excess, then coating them fully in the beaten egg. Shake off any extra egg, then immediately place them in the breadcrumb mixture and coat them all over. Gently pack the breadcrumb onto the tomato before transferring it to another plate or baking dish to rest.

Continue until all the tomatoes are coated, then let them rest and hydrate at room temperature while you make the sauce.

Make your Sauce

Heat your olive oil in a medium sauté pan over medium heat for a few minutes, then add the shallots and cook for 2-3 minutes, stirring frequently. Just when the edges of the shallots begin to brown a bit, add the garlic and cook for 1 minute before stirring in the halved cherry tomatoes.

Cook this down on medium heat until the tomatoes begin to melt down a bit into the olive oil, then add the stock, sweet paprika, and Calabrian chili. Season with salt and pepper then continue to cook this on medium low until it has reached a nice glossy, thick tomato sauce consistency—about 10-15 minutes.

Finish the Dish

Add the neutral oil to a cast iron or heavy duty pan and heat it over medium heat for about 5 minutes, or until it reaches about 350*F.

Careful add half of the breaded tomatoes and cook on the first side for 3-4 minutes, until they are very crispy and a nice rich, golden brown color. Carefully flip them over and cook another 2-3 minutes to mimic this on the other side. Once evenly browned, remove them onto some paper towel or a wire rack to drain and immediately salt them.

Repeat with the remaining tomatoes.

To finish the dish, Place a generous amount of the sauce onto a serving dish, then top with the fried green tomatoes. Garnish with a sprinkling of basil leaves and shaved pecorino Romano cheese just before serving.

Serve any extra sauce on the side for extra dipping!