Why is this southern classic used with only green tomatoes. Can it be made with red? Is it because of the tartness you noted in your cooking note...

...s. I'm not such a fan of green tomatoes. just curious

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Amanda H. July 29, 2011
Green tomatoes are fairly inedible when raw, so cooking them this way transforms them. Also, they hold up to sauteing and crisping much better than a red tomato would.
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