Author Notes
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
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Ingredients
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4
Large firm, ripe red tomatoes
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2 tablespoons
ground flax seeds
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6 tablespoons
boiling water
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1/2 cup
non dairy milk
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1 cup
cornmeal
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1 cup
all purpose flour
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1 tablespoon
finely ground sea salt
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1 tablespoon
finely minced fresh or dried oregano
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1 1/2 teaspoons
finely minced fresh or dried basil
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1 1/2 teaspoons
ground black pepper
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1 tablespoon
finely minced garlic
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1/4 cup
canola or olive oil for frying, plus extra as needed
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1 teaspoon
crushed red pepper (optional)
Directions
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Wash and core tomatoes and cut into 1/2" slices.
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In a medium bowl whisk together ground flax seeds and boiling water, set aside and allow to thicken and cool.
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Combine cornmeal, flour, oregano, basil, black pepper, garlic, crushed red pepper and salt. Stir until well combined.
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Once flax mixture is slightly cooled and gelatinous, whisk in non-dairy milk.
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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.
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Dredge tomato slices first through flour mix, into wet mixture, and back into flour again, making sure they are fully coated.
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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.
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Serve immediately with a generous scoop of pesto, fresh basil and/or a lemon wedge.
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