Quote:
Originally Posted by NarnianGarden
Hmmmm. A really stupid quoestion:
Are GWR varieties ok to use for this? Or does it defeat the whole idea...
I did read somewhere that non-ripe tomatoes have the toxic compound solanine that's also found in potatoes exposed to light... Does frying / sauteeing break it down so no one gets stomach ache?
|
I see what Scott said, but I have used GWR tomatoes lightly ripe not often I prefer unripe but in a pinch I use what is on hand. I simply love oven fried green tomatoes on sandwiches or a side I will have some tomorrow come to think of it.