Monday, 22 September 2014

Fried Green Tomatoes with Pesto Dip

Fried Green Tomatoes & Pesto Dip and Vegan Mofo Day 22

This year, I've not been very successful with tomatoes. I wasn't going to grow any this year as I've not been that successful for a couple of years now. I've put it down to not having a green house but if I'm honest this year, its probably haphazard watering through the drier months. I've been working late a lot recently and throughout the summer, and I must admit I have been absolutely shattered when I got in. Normally I love watering it's a great stress reliever, but this year it has just annoyed me at times. There's just not enough hours in the day! If only I could spend my days swapping between gardening and cooking, I would be one happy Jasmine!

So, as explained above my haphazard watering has shot me in the foot and all I have is bedraggled tomato plants, some I'm ashamed to say are brown (they're almost dead) and a lot of green tomatoes. 

I didn't want to do the traditional fried green tomatoes, where you flour, milk and coat in breadcrumbs, I wanted to try something different. Although the picture doesn't look like it was a success, the taste was pretty good. The process was very messy and sometimes the couscous just refused to stick to the tomatoes, and sometimes it fell apart in the frying pan! I think a little tweaking is necessary but I wanted to post something every day and this is all I have!


100g Couscous
130ml Boiling water
3 Tsp Sundried tomato pesto
200g Green tomatoes
2 Tbsp Olive oil
1 Tbsp Vegan mayonnaise


Pour the boiling water over the couscous and leave to stand for 5 minutes after stiring.

Slice the green tomatoes about ½mm thick.

Fork over the couscous to separate the grains and add 2 Tsp of the sundried tomato pesto and mix well, so everything is combined

Taking a slice of tomato at a time pat some couscous onto both sides and put to one side.

Heat the olive oil in a frying pan until hot. Add a few tomatoes at a time and fry on both sides for 2-3 minutes or until the couscous is golden brown. Be careful when you flip them over as some of the couscous flicks off.

Meanwhile, mix the remaining teaspoon of sundried tomato pesto with the vegan mayonnaise. Serve the tomato slices with a dollop of the mayonnaise.


  1. I've actually never had a green tomato, now I want to try them this was as well as the classic way!

    1. You'll love them, they taste different to a red tomato and because they're not ripe they hold their shape when you cook them :o)

  2. They look lovely. I have green tomatoes too and I've been wondering what to do with them!

    1. Fiddly but tasty! Maybe if the tomatoes were brushed with soy milk or other non dairy milk, the couscous would stick better? :o)


Thanks for leaving a comment, Jasmine x