The garden has been on overdrive producing tomatoes. It’s a great thing to grow your own produce. We’ve gotten so many tomatoes this year that whoever comes to the house has to leave with a bag of them. Now it’s time to get creative and use them all up! We refuse to let anything go to waste. Last year we jarred up what we had left, but this year we blanched them off, peeled off the skins and diced them up. After that, two cups of diced tomatoes were put into each freezer storage bag. Laid them flat on a sheet pan and put them in the freezer. This was such an easier process than jarring/canning. We of course left enough out to make our favorite recipes, Tomato Pie and Fried Green Tomatoes. We hope you enjoy the recipes as much as our family does!
1 – 9inch pie crust
3 to 4 Tomatoes, diced/drained
1 Tbsp Cornstarch
1/4 cup Bacon, chopped
12 oz. Palmetto Cheese – Original, Jalapeno or Bacon
8 oz. Ricotta Cheese
2 Tbsp Basil, fresh chopped
1 tsp Garlic, minced
In a bowl, mix together diced tomatoes and cornstarch, set aside. In a separate bowl combine Palmetto Cheese, Ricotta Cheese, chopped basil and garlic. Mix thoroughly and set aside. Pre-cook bacon and cut into small pieces. Sprinkle bacon over the bottom of the pie crust. Spread tomatoes evenly over the bacon. Top the tomatoes with the cheese mixture. Place the pie pan on a cookie sheet and bake for 30 minutes at 350 degrees.
Let pie rest for 30 minutes before slicing so the mixture will set up and cut easily.
Palmetto Cheese Fried Green Tomatoes
4 oz. Palmetto Cheese, Original or Jalapeno
2 green tomatoes
1 pkg. Ritz crackers
1 cup flour
salt and pepper to taste
Slice green tomatoes into 1/4 inch slices. Season with salt and pepper. Place a Tablespoon of Palmetto Cheese on a slice of tomato, top cheese with another slice of tomato and slightly press together. Yield for this recipe will depend on how large your tomato is and how thinly you slice the tomatoes. The recipe can be easily increased.
Set up three bowls: one with flour, one with a beaten egg, and one with a sleeve of finely crushed Ritz crackers.
Dredge your stuffed green tomato slices in flour, be sure to coat all sides. Shake off the excess. Dip both sides of the floured tomato in the egg. Now dip the tomato in your Ritz cracker crumbs and coat all sides. If you would like a thicker breading, simply repeat the process starting with the flour.
Place 3 cups of oil into a pan. Bring oil to a temperature of 350 degrees. Place tomatoes into the hot oil gently. When the breading has turned golden brown, carefully flip the tomato over and brown the other side. Remove from the oil and place on a paper towel to soak up any excess oil.