Issue link: https://www.cominghomemag.com/i/1499105
Fresh Cherry Tomato Pasta SERVES 4 ›6 Caprese Salad with Prosciutto SERVES 4 ›6 Fried Green Tomatoes SERVES 4 2 eggs, beaten ´⁄¶ cup buttermilk ½ cup cornmeal 1 pinch salt 1 pinch pepper 1 cup all-purpose flour, divided 3 green tomatoes, sliced into ¼-inch rings 1 quart vegetable oil 1. Whisk eggs and buttermilk in a small bowl. Combine cornmeal, salt, pepper, and ½ cup of all-purpose flour in a shallow dish. Add the remaining flour to a third bowl. 2. Dip the tomato slices in the flour bowl and coat well on both sides. Then, dip the tomatoes into the egg mixture. Finally, dredge the tomatoes in the cornmeal mixture. 3. In a large cast-iron skillet, heat ½ inch vegetable oil to 375° F. Add tomatoes to the skillet in batches and fry until browned, about two minutes on each side. 4. Carefully remove the tomatoes, drain on paper towels, and sprinkle with salt before serving. 20 basil leaves, cut into long strips 3 pints cherry tomatoes, halved 4 cloves garlic, minced ½ cup olive oil, divided 1 pinch kosher salt 1 pinch pepper 16 oz pasta (we like angel hair) 1½ cups Parmesan cheese, grated 1. Combine basil, tomatoes, garlic, ¼ cup olive oil, salt, and pepper in a bowl. Cover and set aside at room temperature for a few hours to marinate. 2. After tomato mixture has marinated, cook pasta according to the package instructions, strain, and transfer to a large bowl. 3. Add tomato mixture to the pasta bowl and toss well to coat. Top with Parmesan cheese and remaining olive oil, and serve. 2 ripe tomatoes, sliced ´⁄º-inch thick 8 oz mozzarella cheese, sliced ´⁄º-inch thick 1 bunch basil leaves, rinsed 6 slices prosciutto, torn 2 Tbsp olive oil 2 Tbsp balsamic vinegar 1 pinch sea salt 1 pinch pepper 1. Place alternating layers of tomato slices, mozzarella slices, basil leaves, and prosciutto pieces in a swirl pattern on a large serving tray. 2. Drizzle olive oil and balsamic vinegar over the entire tray. 3. Top with sea salt and pepper and serve. 25