By Troy Johnson

Savory is an ancient herb that was used extensively in Europe prior to the Spice Trade. It brings out flavor in veggies, meats, etc. It’s similar to a blend of Thyme and Rosemary. There are two types, Winter and Summer. Especially good in bean soup!

Ingredients:

  • 4 large tomatoes (use Ripe or Green)
  • ½ cup Cornmeal or Organic Flour
  • ¼ cup finely grated Parmesan Cheese
  • 2 tbsp. finely chopped or dried Savory
  • Salt and Pepper to taste
  • 7-8 tbsp. Fresh Harvest Extra Virgin Olive Oil

 

Directions:

Wash and dry the tomatoes.

Slice tomatoes into thick slices. Pat dry with paper towel.

Mix together the Cornmeal (or Flour), Parmesan, Savory, salt and pepper, in a shallow bowl.

Coat each tomatoe slice with the mixture, pressing gently to make sure it sticks to the tomatoes well. Set aside on a plate. If tomatoes are wet, dip them again in mixture.

Heat the Fresh Harvest Extra Virgin Olive Oil in a non-stick pan until hot. I use a medium to medium-high heat. Fry the tomatoes in batches, approximately 2-3 minutes on each side or until golden brown. Add more oil to the pan if needed.  Green Tomatoes might need to cook a bit longer than ripe. Serve immediately!

PS. We have a wonderful dried Savory at our sister shop, The Spice Boat, located next door to Fresh Harvest!

 

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