Joanne Weir Follow @ChefJoanneWeir

Fried Green Tomatoes with Red Tomato Mayonnaise

Fried Green Tomatoes with Red Tomato Mayonnaise

To keep warm while you are cooking all of the tomatoes, place the tomato slices on a baking sheet and keep warm on the top shelf of a 375F oven until all of the tomatoes are cooked.


5 or 6 medium under-ripe green tomatoes, ½-inch slices
Kosher salt
1 cup all-purpose flour
3 large eggs, beaten
2 tablespoons milk
Freshly ground black pepper
1 ½ cups yellow or white cornmeal
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 green onion, minced
1/4 cup olive oil
Thyme and oregano sprigs as a garnish

Red Tomato Mayonnaise (see recipe)


Place the tomatoes in a single layer on paper towels and salt lightly. Let sit while you prepare the breading.

Place the flour in a bowl and season with salt and pepper. Mix together. Place the eggs, milk, salt and pepper in a second bowl and whisk well. Place the cornmeal, sage, thyme, oregano, green onions, salt and pepper in a third bowl and mix together.

With paper towels, dry the tomatoes. One by one, place the tomatoes in the flour first, tapping off the excess. Next dip the tomato in the egg to coat completely. Then dip the tomato in cornmeal and tap off the excess.

Heat half of the olive oil in a large frying pan over medium heat until rippling. Cook the tomatoes in a single layer until golden on each side and the wall of the tomato is fork tender, 10 to 12 minutes total. Remove from the pan and drain on paper towels. Repeat with the remaining tomato slices.

To serve, place the tomatoes on a plate. Garnish with the herb sprigs and serve with mayonnaise.


½ cup extra virgin olive oil
½ cup canola, vegetable, sunflower, or safflower oil
1 egg yolk
2 teaspoons seeded mustard
2 cloves garlic, minced
1 to 2 tablespoons lemon juice
1/4 cup tomato paste
Espelette pepper to taste
1 teaspoon sweet paprika
2 tablespoons fresh snipped chives
Kosher salt and freshly ground black pepper

Combine the two oils in a measuring cup with a spout.

In a small bowl, whisk together the yolk, mustard and 1 tablespoon of the combined oils until an emulsion is formed. Drop by drop, add the oil to the emulsion, whisking constantly. Continue to do add the oil drop by drop in a steady stream, whisking constantly, until all of the oil has been added. Do not add the oil too quickly.

Add the garlic, lemon juice to taste, tomato paste, espelette pepper, paprika, and chives. Taste and season with salt and pepper.

Makes 1 1/3 cups