In honor of the 34th annual Pittston Tomato Festival, here are a few recipes you can make with tomatoes.
FRIED GREEN TOMATOES
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Salt to taste
Combine egg and buttermilk; set aside
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt and pepper in a shallow bowl of pan.
Dredge tomato slices in remaining 1/2 cup flour; dip in egg mixture and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375 degrees. Drop tomatoes, in batches, into hot oil and cook 2 minutes on each side or until golden. Drain on pepper towels or a rack. Sprinkle hot tomatoes with salt.
Perfect for a summer cookout or family gathering, pair this will grilled chicken, burgers, BBQ or even a pork chop.
PERFECT BLOODY MARY
1/4 c. tomato juice
1/4 inch horseradish, chopped
1 tsp. Worcestershire
4 dashes hot sauce
1/2 lime, squeezed
1 tsp. voda
Dash of black pepper
Dash of sea salt
Dash of celery seeds
Blend horseradish, Worcestershire, celery seeds and tomato juice until smooth.
Add lemon, lime, hot sauce, salt and pepper.
Adjust the mix to taste, depending on how spicy, salt or citrusy you like it.
Add a tablesppon of vodka to stabilize the mix and keep the juices fresh.
Combine 6-8 ounces of the mix with 2 ounces of vodka into a glass. Pour back and forth into glass with ice 3 or 4 times to mix.
Garnish with a celery stalk and a lime, or whatever else you feel like adding. The sky’s the limit.
Lemon wedge, pepperoncini, cherry peppers with feta, shrimp cocktail, pickled green beans, garlic dill pickle spears and, of course, the classic celery stalk.
TOMATO PASTA WITH ARUGULA AND PARMESAN
1 lemon, zested and juiced
5 cups assorted cherry tomatoes, halved
1/4 cup olive oil
1/4 cup snipped fresh chives
4 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
10 ounces dried linguine pasta
4 cups baby arugula
1/2 cup shaved or coarsely shredded Parmesan or Parmigiano-Reggiano cheese
Cracked black pepper (optional)
In a medium bowl, combine the zest (about 2 teaspoons) and juice (about 3 tablespoons) of the lemon, the tomatoes, oil, chives, garlic, salt and 1/2 teaspoon pepper.
In a large pot, cook the linguine according to package directions. Drain pasta and return to pot. Return pot to medium heat. Add tomato mixture and stir to combine. Heat through. Add arugula and stir just until arugula wilts. Serve topped with Parmesan and additional pepper, if desired.