During the long New England winter I dream about these tomatoes. I lie in bed during the seemingly endless cold nights, in flannel pajamas under three layers of heavy blankets, and fantasize about bare legs, short sleeves and a griddle full of these sizzling away on the stove. In the summertime fantasies turn to reality, and if there isn't a huge batch of these sizzling away on the stove at least once a week, withdrawal symptoms begin to set in. —Slow Club Cookery
Large firm, ripe red tomatoes
ground flax seeds
non dairy milk
all purpose flour
finely ground sea salt
finely minced fresh or dried oregano
1 1/2 teaspoons
finely minced fresh or dried basil
1 1/2 teaspoons
ground black pepper
finely minced garlic
canola or olive oil for frying, plus extra as needed
crushed red pepper (optional)
In This Recipe
Wash and core tomatoes and cut into 1/2" slices.
In a medium bowl whisk together ground flax seeds and boiling water, set aside and allow to thicken and cool.
Combine cornmeal, flour, oregano, basil, black pepper, garlic, crushed red pepper and salt. Stir until well combined.
Once flax mixture is slightly cooled and gelatinous, whisk in non-dairy milk.
Heat a stovetop griddle or large nonstick pan over medium high heat.
Add enough oil to thinly coat the bottom of the pan. You can use a silicone pastry brush to get a thin, evenly distributed layer of oil.
Dredge tomato slices first through flour mix, into wet mixture, and back into flour again, making sure they are fully coated.
Add to hot pan and cook for about 2 minutes on each side, adding an extra drizzle of oil as needed.
If using a large griddle, you should be able to cook all the tomatoes in one batch.
If using a smaller pan, split into two batches.
Serve immediately with a generous scoop of pesto, fresh basil and/or a lemon wedge.