Meatless Monday with Eat Well Meal Plans: Green Tomatoes
- Jul, 11 2011
- By jennifer
I’ll be picking out my produce from the CSA in about an hour now. Maybe it sounds a little strange, but I’m kind of excited. I wish I could collect my treasures now.
When I bring my market basket full of fresh goods, they will be spread out on a table for me to ogle. They will pose for a few pictures. Then my mind will begin to pair each simple vegetable and fruit with complimentary herbs, spices, oils, and vinegars to really show off those summer wonders.
A recent CSA haul included some green tomatoes. I knew that I wanted to experiment with something other than the familiar “fried green tomato” concoction. After a bit of research I found an intriguing idea from Mark Bittman.
Sweet Green Tomato Upside-Down Cake
adapted from How To Cook Everything Vegetarian by Mark Bittman
- 8 tablespoons (1 stick) butter, melted
- ½ cup brown sugar
- 6 or more thick slices green tomatoes
- 1 cup buttermilk
- 2 eggs
- ½ cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
❶ Preheat oven to 350℉. Liberally grease a 9-inch round cake pan or cast iron skillet with half of the butter. Sprinkle the brown sugar evenly over the bottom of the pan and arrange the tomato slices in overlapping circles; set aside.
❷ Whisk the remaining melted butter, buttermilk, eggs, and sugar together until foamy. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the egg mixture to the flour mixture and stir until well incorporated.
❸ Carefully spread the batter over the tomatoes, using a spatula to make sure it’s evenly distributed. Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
❹ Run a knife around the edge of the pan. Put a serving plate on top of the cake pan and flip the pan so the serving plate is now on the bottom and the cake pan upside down and on top. Remove pan from cake.
❷ Whisk the remaining melted butter, buttermilk, eggs, and sugar together until foamy. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the egg mixture to the flour mixture and stir until well incorporated.
❸ Carefully spread the batter over the tomatoes, using a spatula to make sure it’s evenly distributed. Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
❹ Run a knife around the edge of the pan. Put a serving plate on top of the cake pan and flip the pan so the serving plate is now on the bottom and the cake pan upside down and on top. Remove pan from cake.
