Zesty Salsa turned out pretty well, I didn't have enough jalepenos so it wasn't quite as zesty as we would have liked. I ended up with ten jars of salsa, nine of which I canned so we can enjoy it for many more months. While I was making the salsa I had a moment of panic when I thought I wouldn't have enough tomatoes so I went running down the three flights of stairs to my first floor neighbor's door to ask for more tomatoes. He had told me that he was tired of tomatoes and would be throwing the plants out once I took all the tomatoes I wanted. So I grabbed every tomato that was even remotely reddish and then quite a few green ones in case I needed more. Turns out that I was a little overzealous and had way more tomatoes than room in my pot. So I was left with quite a few green tomatoes.
When my parents came to help us move in my mom wanted to make fried green tomatoes for us with some farmer's market tomatoes. The tomatoes she had were a green variety and were too ripe to really make a fried tomato. I decided to try again last night with the left over salsa tomatoes. The no carb thing posed a little bit of a challenge and so I went looking in my pantry. I found almonds and ground flax seed. Both of which are very healthy and will coat the outside of a tomato. They turned out pretty good and this meal was so filling that I could not eat much more than half of what is on my plate. I had used this recipe for Sesame Crusted Salmon and coated our albacore since I didn't have any salmon.
Wheat Free Fried Green Tomatoes
Several Green Tomatoes
1/2 cup sliced almonds crunched up into fine crumbs
1/3 cup ground flax seed
Seasings- I used oregano, basil and a small pinch of salt
Slice the tomatoes, put the egg white in a bowl and the almond/flax mixture onto a plate. Dip the tomatoes in the egg white and then coat in crumb mixture. Place into hot skillet with a small amount of olive oil and cook until golden brown on each side, flipping as needed.