Fried Green Tomatoes with Romesco Sauce

Crispy, tangy fried green tomatoes served with a vibrant and nutty Romesco sauce. A delightful Spanish-inspired tapa perfect for sharing.

Prep Time

15 minutes

Total Time

45 minutes

Calories

415 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.38/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

3Green Tomatoes(Firm, unripe tomatoes)

£1.50

0.5cupAll-Purpose Flour(For dredging)

£0.10

0.5cupCornmeal(Adds crispiness)

£0.30

0.5teaspoonSalt(Plus more to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground)

£0.02

1Egg(Lightly beaten)

£0.30

1tablespoonMilk(For the egg wash)

£0.02

0.3cupOlive Oil(For frying)

£0.25

1Red Bell Pepper

£0.80

2Roma Tomatoes

£0.60

0.3cupAlmonds(Blanched)

£0.75

2clovesGarlic(Minced)

£0.10

0.5teaspoonSmoked Paprika

£0.05

1tablespoonRed Wine Vinegar

£0.05

3tablespoonsOlive Oil(For Romesco sauce)

£0.25

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.40

Total Cost

£5.50

£1.38 per serving

Instructions

1.
**Prepare the Romesco Sauce:** Preheat oven to 400°F (200°C). Roast the red bell pepper and Roma tomatoes on a baking sheet for 20-25 minutes, or until the skin is blistered and blackened. Let cool slightly, then peel off the skin and remove the seeds. Roughly chop the roasted vegetables.
2.
In a blender or food processor, combine the roasted red bell pepper, Roma tomatoes, almonds, garlic, smoked paprika, red wine vinegar, and olive oil. Blend until smooth. Season with salt to taste.
3.
**Prepare the Tomatoes:** Slice the green tomatoes into 1/4-inch thick rounds.
4.
In a shallow dish, whisk together the flour, cornmeal, salt, and pepper.
5.
In another shallow dish, whisk together the egg and milk.
6.
Dredge each tomato slice in the flour mixture, then dip it into the egg wash, and finally coat it again with the flour mixture, pressing gently to ensure good coverage.
7.
Heat the olive oil in a large skillet over medium-high heat.
8.
Carefully place the breaded tomato slices into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
9.
Remove the fried tomatoes from the skillet and place them on a paper towel-lined plate to drain excess oil.
10.
**Assemble:** Arrange the fried green tomatoes on a serving platter. Spoon dollops of Romesco sauce over the tomatoes, or serve it on the side for dipping. Garnish with fresh parsley.
11.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (250g)

415 kcal / 1736 kJ

Carbs

31g

12% of RDA

Fat

30g

43% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For extra crispy tomatoes, use a well-seasoned cast iron skillet.

Don't overcrowd the pan when frying, or the tomatoes will steam instead of crisping up. Fry in batches if necessary.

The Romesco sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Add a pinch of cayenne pepper to the Romesco sauce for a little heat.

Cooking Equipment

Oven

Stove

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy tomatoes, use a well-seasoned cast iron skillet.

Don't overcrowd the pan when frying, or the tomatoes will steam instead of crisping up. Fry in batches if necessary.

The Romesco sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Add a pinch of cayenne pepper to the Romesco sauce for a little heat.

Fried Green Tomatoes with Romesco Sauce

Ingredients

Instructions