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!


  • 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



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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