Fried Green Tomatoes with Goat Cheese and Red Pepper Coulis from South City Kitchen

This recipe for Fried Green Tomatoes with Goat Cheese and Red Pepper Coulis is a follow-up from the Midtown South City Kitchen Review I posted on my blog yesterday.    When my daughters and I ate there, we had these as an appetizer and we all loved them.  When you bite into the crunchy outside of the tomatoes, the melted goat cheese comes oozing out and gets extra flavor from the sweet red pepper coulis sauce. So many wonderful tastes in each great bite.  My daughter has made these several times and says they’re easy and always turn out great.

Fried Green Tomatoes with Goat Cheese and Red Pepper Coulis – from South City Kitchen

For the tomatoes:

3 large green tomatoes

salt and black pepper to taste

12 tablespoons softened goat cheese

1/2 cup flour

4 eggs, well beaten

2 cups bread crumbs

salt and pepper to taste

oil for frying

1/4 pound dandelion greens, washed and dried

For the sauce:

3 sweet red peppers, seeded and cut into large pieces

1 onion, chopped

1 teaspoon chopped garlic

1 sprig thyme

5 basil leaves

2 cups chicken stock or tomato juice

1/4 cup white wine or vinegar

1/4 cup granulated sugar

salt and pepper to taste

1. To make the tomatoes: Slice the tomatoes into 4 or 5 1/4-inch slices.  Season with salt and pepper.  Spread goat cheese on each slice liberally.  Dust lightly in flour.  Then dip each into beaten eggs and coat with bread crumbs.  Refrigerate.
2. To make the sauce: Saute peppers, onions and garlic in a medium saucepan over medium heat until soft, about 15 minutes.  Add thyme, basil leaves, chicken stock, white wine, sugar, salt and pepper.  Cover and simmer 20 minutes, stirring occasionally.  Puree in food processor or blender and season to taste.
3. To finish:  As sauce cooks, heat oil in a deep-fat fryer to 350 degrees.  Remove tomatoes from refrigerator, and with a slotted spoon, lower them into the hot oil and fry until golden brown and crisp on all sides.  (If you don’t want to deep-fry, tomatoes may also be fried on both sides in about 1 inch of hot oil.)  Drain on paper towels.  Add dandelion green to the hot oil and fry until crisp.  Cut tomatoes in half. Pour pureed sauce onto plates and top with tomatoes.  Place greens on top or side.

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