Fried Green Tomatoes with Black Garlic Sauce Reduction


Recipe Source: Chef Mitch Maier




Balsamic Reduction:

2 c Mitch Maier's Black Garlic Sauce

2 tbsp honey

1/4 c sugar


Fried Green Tomatoes:

3 good sized green tomatoes 1/4 inch slices

2 eggs beaten

1 c Italian bread crumbs

1 tbsp parsley

1 tbsp oregano

1/4 c fresh grated parmesan cheese

1/2 c olive oil


Cooking Instructions

In a small saucepan over medium hight heat combine all ingredients for the sauce & marinade reduction. Cook until boiling then turn the heat down to medium stirring occasionally. When you notice the mixture thickening, remove from heat. This should take about 1/2 hour. Transger mixture to a small container and place in fridge to continue to thicken and ready for use.


On a large plate mix bread crumbs, parsley, orefano, and parmesan cheese and set aside. Have your beaten eggs in a dish large enough to coat your tomatoes. Dip your tomato in the egg mixture until completely coated and then transfer to the crumb mixture with tongs. Coat tomato evenly with bread crumbs. Pour 1/2 cup olive oil into a frying pan and heat your frying pan over medium medium-high heat. When frying pan is heated up add your tomatoes. Make sure you only add enough to the point that they don't touch. Fry long enough till they are a nice golden color and then flip the tomato and do the same from the othere side. Once tomatores are cooked set on a paper towel to remove excess oil. Serve 1-2 tomatoes on a plate and drizzle with the Sauce & Marinade reduction.