Crunchy Cornmeal Tomatoes with Spicy Mayo
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Serves 4-6
1 cup mayonnaise
1 teaspoon hot sauce
1 teaspoon minced chives
1 cup yellow cornmeal plus extra if needed
1 teaspoon salt
4 Backyard Farms Tomatoes on the Vine, stems removed and each tomato cut into ¼ inch thick rounds
1 cup buttermilk
½ cup vegetable oil
Combine the mayonnaise, hot sauce and chives in a small bowl and set aside. Combine the cornmeal and salt together and spread on a dish or baking sheet
Coat each tomato slice in the buttermilk then coat both sides in cornmeal. Set the slices aside on a baking sheet. Use more cornmeal and salt if need be.
In a non-stick sauté pan heat the oil until it begins to shimmer. Add the tomato slices a few at a time and brown well on each side. Drain on paper towels. Place the slices on a serving platter and pass the mayo.
Recipe courtesy of Mary Ann Esposito of Ciao Italia