Got tomatoes? I do.
When I was a kid my mom could not have gotten a fresh tomato past my lips without a fight. Tomato sauce on a pizza was just about it for my tomato adventures at that time. I am still not a tomato-off-the-vine girl unless it is a little sun gold. Now that I am an adult, I love a caprese salad or fresh chopped tomatoes on pasta with a cream base sauce or a raw tomato sauce for pasta and don't get me started on bruscetta. Seriously good eats.
Along with many Brandywines and Sun Gold tomatoes, I have a bunch of green tomatoes called Green Zebra. Many assume they are a heirloom tomato, but a little research tells me that they were developed by a tomato breeder in 1985. They are quite tangy and acidic. I have tried to make fried green tomatoes with them but their texture is a little too soft and get a bit mushy during cooking. I have heard others have used them for fried green tomatoes and thought they were great. They might have picked them earlier than I did, when they were firmer and crisper.
