Fried Green Tomatoes with Balsamic Reduction

One of my favorite summer snacks is a tomato and some basil from my garden, fresh mozzarella and a drizzle of oil and balsamic vinegar. Problem is with the temperatures being 100+, my tomatoes will not ripen. What to do? Let's make fried green tomatoes!  

Fried Green Tomatoes with Balsamic Reduction

Ingredients:
Unripe tomatoes
Egg
Italian bread crumbs
Balsamic vinegar

Slice tomatoes.

Better Bonus Tip: It is important to use unripe tomatoes, not a variety that is green when ripe. You need them to not be ripe, because of the firm consistency.

Coat the slices in egg and then bread crumbs.

Better Bonus Tip: Use flour, cornmeal, regular bread crumbs - whatever you have around the house. I just chose to use Italian bread crumbs, because it comes with extra herbs and seasoning already incorporated and most importantly, I already had some in my pantry. 

     

Place tomato slices in an oiled pan over medium heat and brown for 3-5 minutes on each side. When done cooking, put on a paper towel to drain excess oil. Continue to repeat until all tomato slices are done.

                              

While tomatoes are browning, pour some balsamic vinegar into a pan or skillet. I used ⅛ of a cup, because I didn’t need that much, but use more if you are having a lot of tomatoes. You will end up with half of what you start with, so keep that in mind. Bring to a boil and then immediately lower to a simmer. Continue to simmer until the liquid has reduced by half and thickened. The time will depend on how much you are making, but should only take a few minutes.  Watch it closely!

Once everything is done, drizzle the tomato slices with the warm balsamic reduction and serve with fresh basil and mozzarella if you desire.

Super simple and so good!


~Ashley