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Pick a few tomatoes early in the season for this delicious fried caprese stack.

You want to get dinner on the table, fast! The only problem is, you don’t have a lot of time and don’t want to rely on canned, instant or frozen solutions. Blogger Robyn Stone has you covered, with her new collection of recipes designed to feed everyone in the house healthfully (in under an hour). This oven-fried green tomato caprese stacks are a crisp, tangy and satisfying seasonal treat you’ll want to master tonight. 

In early summer, before the tomatoes show even a speck of pink, you’ll find me in the garden picking them. I swear I can still hear my daddy lecturing me for picking so many before they had a chance to ripen. He’d stop by our little house, as he did most afternoons, and, with a hint of laughter in his voice, say, “You’ll never even have enough tomatoes for a sandwich if you keep picking them the minute the plant starts blooming.” But heavens, they sure do shine in this dish. Lighter and so much easier than traditional deep-fried green tomatoes, these still offer that familiar crunch when you take a bite. They’re perfect as an appetizer when you have company, but I also love them as a weeknight side dish with supper.

Even Easier!

If you want to skip the stacking, you can easily turn these ingredients into a lush and satisfying salad. Arrange two cups mixed salad greens in a bowl, then add ½ cup halved cherry tomatoes, the fried green tomatoes, mozzarella slices, and torn basil. Top with balsamic vinegar (instead of the reduction) and olive oil.

Reprinted with permission from Add A Pinch