Tomatoes in a Bread Crust
The best tomatoes for this recipe are the ones that are still green in autumn with no hope of ripening and in danger of being lost. We use them in many ways, such as jams, chutneys and pasta sauces, or fried as in this recipe.
6 green tomatoes
120 g/4 oz/1 cup fine dry breadcrumbs
2 large eggs (U.S. extra large)
1 tbsp dried oregano
30 g/1 oz/2 tbsp unsalted butter
30 g/1 oz/4 tbsp extra virgin olive oil
Salt and pepper
Slice the tomatoes about 0.5 cm/1/4 in thick. Place in a colander, sprinkle with salt and let them drain for about 1 hour. Pat dry in a cloth.
Put the breadcrumbs in a shallow dish and beat the eggs in another shallow dish. Add the oregano to the tomato slices with the egg and then the breadcrumbs.
In a large frying pan melt the butter with the oil. Add the tomato slices, a few at a time and fry for about 3 minutes on each side, or until slightly golden and crispy. Arrange on a platter and serve while still hot.
Serves 6.