Fried Green Tomato Burritos

Recipe & Pic from Hola Jalapeno

Here's a fun and tangy twist on the classic fried green tomatoes dish! Try adding in some of your sweet Italian peppers and maybe a fried egg or two.

2 green tomatoes

1 tsp dried thyme

½ tsp chipotle chili powder

2 large eggs

1 cup panko breadcrumbs

½ cup vegetable oil

6 large burrito-size flour tortillas

1 cup cooked rice, kept warm

1 can black beans

Your favorite salsa for serving

Prep tomatoes. Core the tomatoes and cut into 1/2-inch-thick slices, then cut into 1-inch-thick strips making finger-shaped matchsticks. Season with salt and pepper.

Season flour. Combine flour, thyme, and chipotle powder in a shallow dish and season with salt and pepper.

Beat eggs. Crack eggs into a separate shallow dish. Add 2 tablespoons water and season with salt and pepper. Beat until smooth.

Season bread crumbs. Place panko in a third shallow dish and season with salt and pepper.

Prep baking sheet. Line a baking sheet with several layers of paper towel and set aside.

Bread tomatoes. Heat oil in a large frying pan over medium heat. While oil is heating place a few tomato strips in the flour mixture, tossing to coat on all sides. Knock off any excess flour and place in the egg, turning to coat on all sides. Finally transfer the strips to the panko and press to coat the tomato on all sides.

Fry tomatoes. The oil is hot enough if a cube of bread browns in 30 seconds. When the oil is ready, place a few tomato strips in the oil (don't crowd the pan). Brown on one side (about 2-3 minutes) then flip and brown on the other side. Keep turning the strips until they are brown all over.

Drain tomatoes. Remove tomato with tongs or a spatula, letting any excess oil drip back into the pan. Place on the prepared baking sheet and sprinkle with salt. Repeat with the remaining strips. If the tomato pieces start browning too quickly, lower the heat.

Assemble burritos. To make the burritos, warm the tortillas over medium heat in a dry cast iron skillet or comal until they are lightly toasted on both sides. Place 1/4 cup of rice and 1/4 cup of beans in the lower third of the tortilla. Top with a few tomato strips and any or all of the optional add-ins you'd like. Fold the sides over, fold the bottom up over the sides then roll the tortilla away from you to close.

Toast burrito. Toast the burrito seam-side-down, in the dry skillet to crisp the bottom, then flip and crisp the top, about a minute more. Serve immediately with salsa.

Recipe: Curried Pickled Green Tomatoes

From Garden Betty

1 pound green slicing tomatoes (or 1 1/2 pounds green cherry tomatoes)

For the Brine
1 cup white distilled vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt

Pickling Spice Mix
1/4 cup packed brown sugar
1 teaspoon curry powder
1/4 teaspoon cumin seeds
1/4 teaspoon whole allspice
3/4 inch fresh ginger, sliced into thin coins

Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half. In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat.

Fill a hot, clean quart jar with the pickling spice mix of your choice. Pack the jar tightly with the tomatoes. Pour the hot brine over the tomatoes, covering them completely and leaving 1/2 inch headspace. Stick a chopstick or “bubbling” tool into the jar and move it around to release any trapped air bubbles.

Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjusting the time for altitude as needed), or store in the fridge!

Recipe: Green Tomato Soup With Herbed Oil

Adapted from a recipe on With Food & Love
Serve this soup with a hot sandwich like grilled cheese for a great chilly weather dinner!

1 pound green tomatoes, quartered
1 medium onion, quartered
3 cloves garlic
2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
2 cups kale, chopped
1 cup broth

Herbed Oil
1/2 cup fresh parsley
1/4 teaspoon fine sea salt
1/2 cup olive oil

Preheat the oven to 450 degrees.
Spread the tomatoes out on a sheet pan with the onion and garlic cloves. Drizzle on the 2 tablespoons olive oil and sprinkle them with the salt and pepper. with a pinch of salt and pepper. Roast for 10 minutes and flip. Roast for 10 minutes more or until browned and caramelized.
Meanwhile over low-medium simmer together the broth and greens while covered with a lid for 10 minutes.

When the tomatoes and onion are done roasting combine them in a blender with the broth and greens and process until smooth. Taste and season with more salt and pepper if desired and set aside.

Blanch the parsley for 30 seconds and cool it in an ice bath. Remove the herbs from the water and squeeze the excess water out using your hands. Place the blanched herbs in a blender with the salt and olive oil and process until smooth. Strain the oil through a fine sieve and store it in an airtight container in the refrigerator for up to 1 week.