Marinated Fried Green Tomatoes

* Exported from MasterCook *

MARINATED FRIED GREEN TOMATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Celery salt
2 ds Cayenne
5 tb Cornstarch
1 c Flour

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"



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