Tips for making Fried Green Tomatoes
from
Chef Rob Gowin
• Start with fresh, local green tomatoes.
• Keep the seasonings and batter light and simple … the main flavor should be the tomato.
• Panko bread crumbs will add a crunch …. Use equal parts flour and panko.
• Heat oil to 350 degrees and fry away!
Rob Gowin, chef and owner of Sadler’ s, was born in Jacksonville. He graduated from Baylor University 1990 with a Bachelor of Arts music degree. He left the corporate world in May 1995 to follow his dreams of continuing his grandparents’ legacy of great food in East Texas. What started as a small lunch spot, quickly became a hub for community events in Jacksonville, Texas. Rob also serves as the District 4 City Councilmember. He has served on city council since 2017, becoming Mayor Pro-Tem in 2019.
ROASTED GREEN TOMATO SOUP
2 pounds green tomatoes, quartered 2 medium onions, quartered 5 cloves garlic
2 tbsp olive oil 1 / 2 tsp fine sea salt 1 / 4 tsp black pepper 4 c kale, chopped 1 c broth
Preheat the oven to 425 degrees. Spread the tomatoes out on a sheet pan and nestle in the onions and garlic cloves. Drizzle on the olive oil and season with salt and pepper. Roast for 15 minutes, and remove from the oven. Flip the tomatoes and roast for another 15 minutes or until browned and caramelized. Meanwhile, simmer the broth and greens over low heat and simmer covered with a lid for 10 minutes. When the tomatoes are done roasting combine them in a blender with the broth and greens. Process until smooth. Taste and season with more salt and pepper if desired.
GREEN TOMATO TOAST
FRESH GARDEN SALSA
2 large green tomatoes 1 / 4 small red onion 1handful fresh chives, fresh basil or oregano |
4 slices crusty bread 4 ounces goat cheese garlic salt pepper |
1 pound of tomatoes 1 bell pepper – any colored diced 1 / 2 c red onion, diced 2 cloves of garlic, minced |
1 jalapeno, diced 1 / 2 c fresh cilantro 1 lime, zest and juice 1 tbsp extra virgin olive oil 1 / 3 tsp kosher salt |
Slice the green tomatoes. Thinly slice the red onion. Rinse the slices several times under cold water. Chop or thinly slice the herbs. Toast the bread slices. Spread goat cheese on each slice of bread. Top with tomatoes, onion slivers and herbs. Sprinkle the top of the tomatoes with garlic salt and pepper. Serve.
Core and quarter the tomatoes. Optionally, remove the seeds and pulp. Place all the vegetables and garlic in a food processor. Pulse a few times until the ingredients are combined but still slightly chunky. Transfer salsa to a bowl and add the lime zest, lime juice, olive oil, and salt. Add additional salt or jalapenos to taste. Let it sit for 15 minutes or refrigerate to enhance flavors. * For mild salsa, remove the veins and seeds from the jalapeno.
Summer 2025 | Jacksonville Progress 19