If life gives you unripe tomatoes on a cold afternoon….you make fried green tomato, pimento grilled cheese sandwiches with tomato soup. This genius idea all goes back to planting my tomato plants wayyyy too late in July and not getting much fruit until late September (think like 6 ripe cherry tomatoes from 2 plants). Mid October all these little yellow flowers started to appear and we got a ton of green tomatoes growing, that because of the cold weather I knew would never ripen. We just left them on the vine until one of my co workers pointed out I could make fried green tomatoes and I did just that. We dipped them in milk (out of eggs!), flour, breadcrumb and then fried them up. I made pimento cheese using this recipe. I melted browned butter (left over from the Jeni’s BBAB Ice Cream) in the pan to coat both sides of the Metropolitan bakery sourdough, slathered it in pimento cheese, then layered fried green tomatoes and caramelized onions.
I will definitely be making this again in the near future with some thicker bread and am looking for a homemade creole tomato soup recipe to pair if anyone has one!