The countdown has begun for when we can begin our daily diet of local garden-fresh tomatoes in salads, pies, tarts and sauces. But if you're lucky, or can't wait for the fruit to ripen into the luscious red (or yellow, orange or purple) orbs that make summer cooking and eating such a delight, you might happen upon unripe green tomatoes in your local farmers market or store.
I recently found a big pile of green tomatoes and immediately thought: Yum! Fried green tomato BLTs for dinner.
Some types of tomatoes are naturally green even when fully ripened (generally heirloom varieties), but we're talking tomatoes that have been picked early before they've matured.
Firmer than red tomatoes, with a zingy, slightly sour taste, unripe tomatoes hold their shape perfectly when coated with cornmeal and fried to a golden brown. It remains creamy inside, which contrasts nicely with the crispy bacon and peppery arugula. This is one sturdy, satisfying sandwich.
If you feel the need for a little protein, add a slice of cheese or a runny fried egg or both.
