Fried Green Tomatoes, Burrata, Reduced Balsamic & Fresh Basil, with Arrabbiata Sauce
Prep Time: 30 min Cook Time: 20 min Serves: 2
As we approach the end to another summer, there are still a few treats left in the season. This pairing of the southern classic, fried green tomatoes, and a spicy arrabiata sauce is a perfect way to burn through the abundance of fruit showing up on the vines right now. Add in some fresh basil and some reduced balsamic vinegar and you have a late summer recipe to send the season out in style.
Arrabbiata means angry in Italian, denoting the spiciness in this tomato based sauce. Simmer the red pepper flakes and garlic together in olive oil before adding in your tomatoes. This will allow the heat and favor to diffuse into the oil and into your finished sauce.
Simmer the vinegar slowly over low heat to reduce. This will ensure you don’t over reduce or scorch the syrup. Reducing the vinegar not only makes it more sauce like, it concentrates the flavor. The sweetness in the vinegar is important as it counters the heat in the arrabbiata, and makes the dish more balanced as a whole.
- 2 large green tomatoes (either roma or beefsteak); sliced
- 8 oz burrata cheese
- ½ cup fresh basil; chopped
- ½ cup arugula; chopped
- 2 large eggs; whisked
- 1 cup flour
- 1 cup cornmeal
- 1½ cup balsamic vinegar
- 1 cup vegetable oil
- 2 tbsp olive oil
- salt & pepper to taste
- 4 large san marzano or roma tomatoes; chopped
- 2 cloves garlic; minced
- 1 tbsp red pepper flakes
- 2 tbsp fresh basil; finely chopped
- 2tbsp olive oil
- salt & pepper to taste
Add olive oil, chopped garlic, and red pepper flakes to saute pan and simmer over medium/low heat. Simmer for two-three minutes, stirring occasionally. Add in your chopped tomatoes and raise the heat to medium, continuing to simmer for another 10 minutes. Stir and break down the tomatoes using a wooden spoon before transferring to a food processor. Pulse the sauce until it achieves a light chunky consistency. Add in the fresh chopped basil then set aside.
Add the vinegar to a small sauce pot and bring to a simmer. Drop the heat to low and reduce the vinegar to the consistency of a light syrup. Remove vinegar from the heat, add to a small bowl and set to the side.
In three separate bowls add your eggs, flour, and cornmeal. Take the sliced green tomatoes and dredge them first in the flour, then in the eggs, and finally in cornmeal, before setting aside on a wire rack.
In a high sided pot add the cup of vegetable oil and set over medium/high heat. The oil should reach approximately 300 degrees. If you don’t have a thermometer to measure this, a good way to test the oil is to just have a spare piece or two to test fry. When the oil is at the proper temperature, the tomatoes should turn a golden brown after about a minute on each side. Remove the tomatoes from the oil with a slotted spoon and drain on a paper towel before seasoning with salt and pepper.
Toss the remaining chopped basil, arugula, and olive oil together with some salt and pepper. Plate a small amount of the arrabbiata sauce before placing your fried tomatoes on top. Top the tomatoes with the salad of basil and arugula, then add the burrata on top and drizzle the balsamic syrup.