Marinara
1/4 cup extra virgin olive oil
1 cup shallots, chopped
1 1/2 cups garlic purée
3 cups white wine
4 pounds whole tomatoes, peeled
salt and pepper to taste
1/4 cup fresh thyme, chopped
1/4 cup fresh rosemary, chopped
Heat a medium stainless steel pot and add olive oil, shallots, and garlic purée. Sauté until soft or translucent, then add white wine and reduce wine by two thirds. In a food processor pulse whole peeled tomatoes (just to break up slightly) then add them to pot and stir for about 30 seconds. Add a little salt and pepper and allow to cook for 2 to 6 hours, depending on your time. One hour before serving, add fresh chopped herbs and check seasoning. For a slightly richer taste, add a little whole unsalted butter.
Fried Green Tomatoes
2 eggs
3/4 cup milk
2 to 3 small to medium green tomatoes
salt and pepper to taste
2 cups A.P. flour
3 cups seasoned Japanese bread crumbs
2 tablespoons turmeric
2 tablespoons paprika
2 teaspoons cumin
Make an egg wash mixture with the milk. Cut tomatoes about 1/8 inch thick and season with salt and pepper. Dredge tomatoes in flour and shake of excess. Dip tomatoes in egg wash and then in the seasoned bread crumbs (season with turmeric, paprika, and cumin), covering entirely. Fry at 350 degrees for 1 to 1 1/2 minutes.
Serve with shaved manchego cheese and tomato marinara. Serves 10 to 14.
