Frittura Di Pomodori Verdi Recipe
Breaded green tomatoes topped with fresh Grande mozzarella baked to perfection, served on a pool of marinara
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Ingredients
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Fried Green Tomatoes
Toppings
Marinara Sauce
Method
Preparing the Marinara Sauce
- 1
Sauté Garlic
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic cloves and sauté until fragrant, about 1 minute.
- 2
Add Tomatoes and Seasonings
Add the canned crushed tomatoes, dried oregano, salt, black pepper, and sugar to the saucepan. Stir well to combine.
- 3
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 20 minutes, stirring occasionally. Once thickened, stir in the chopped fresh parsley and remove from heat.
Frying the Green Tomatoes
- 4
Slice the Tomatoes
Wash and slice the green tomatoes into 1/4 inch thick slices and set aside.
- 5
- 6
- 7
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 8
Fry the Tomatoes
Fry the breaded green tomatoes in batches for about 3-4 minutes on each side or until golden brown. Remove and place them on paper towels to drain excess oil.
Assembling the Dish
- 9
Prepare for Baking
Preheat the oven to 375°F (190°C).
- 10
Layer the Tomatoes
In a baking dish, arrange the fried green tomatoes in a single layer. Top each slice with a generous amount of Grande mozzarella cheese.
- 11
Bake the Tomatoes
Place the baking dish in the preheated oven and bake for about 15 minutes or until the cheese is melted and bubbly.
- 12
Serve the Dish
To serve, spoon a generous amount of marinara sauce onto a plate, and place the baked green tomatoes on top. Garnish with fresh basil leaves.
