photo courtesy of Dawn CopelandOne reason I abhor fall is NO MORE TOMATOES!
Eating fresh tomatoes is a high for me.
I love slicing for sandwiches of rice and veggies or diced up in a tortilla with veggie cheese, beans and yellow rice.
I enjoy adding them to pastas, sauce or simply by themselves for a treat tapping out a dash of sea salt.
Frying up green tomatoes in a mixture of spicey bread crumbs with paprika, turmeric and season salt is delightful!
My favorite Veggie Tales hero is Bob!
Well farewell ~ Adieu
See you next year, I'll be missing you!
2 comments:
it's been years since I've had fried green tomatoes, and your recipe sounds better than the traditional combo of breadcrumbs and vegetable oil ..
it's also been a LONG time since I've had green tomato pie
some of my relatives still CAN tomatos
150 quarts of tomatoes can last a LONG time !!
Tom,
CANNING was an option but my eyes glazed over as my cousin spoke about the process!
Mmm, I think I will make lunch!
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