Green Tomatoes

[Auburnwine]

Sorry I missed this. I do a very traditional "fried green tomatoes" (dip in egg and then seasoned cornmeal). Immediately after cooking, I sprinkle with Parmesan. Make balsamic vinegar available to the victims.

Also, I use green tomatoes in a pasta sauce: sauté chopped red pepper and sweet onion (e.g., Vidalia) in olive oil until the onion is clear. Add chopped tomatoes, some lemon juice and your seasonings of choice. Cook until tomatoes are al dente tender. Add peeled shrimp and cover. Cook until shrimp are done. Serve over a narrow pasta and top with toasted pecans or your preferred nut. I’ll bet this would also be dandy with a sesame oil/olive oil blend and/or a layer of good rocket (arugula for our Northern friends). Since the tomatoes have more body than ripe tomatoes and don't make a real "sauce", you might want to add a very light roux just before the shrimp are done.