Marinated fried green tomatoes

Yield: 6 Servings

Ingredients:

3 lb Green tomatoes
2 c Water
1 tb English mustard -- powder
4 tb Tomato paste
2 tb Peanut oil -- divided
4 tb Cider vinegar
4 tb Soy sauce
4 tb Honey
2 ts Salt -- divided
1 ts Celery salt
2 ds Cayenne
5 tb Cornstarch
1 c Flour

Instructions:

Prepare and start marinating the tomatoes early in the day. Cut the stem button out of each tomato and cut it in half lengthwise. Trim off a small slice on the round side of each tomatoe half and discard it. Then cut each half lengthwise into 2 slices each about 1/2 inch thick. Pack the tomato slices into a bowl. In a saucepan slowly stir the 2 cups of water into the mustard powder and tomato paste until the mixture is smooth. Add the 2 tablespoons of oil the vinegar soy sauce honey the 2 teaspoons of salt the celery salt and cayenne. Bring the mixture to simmer over medium heat then simmer it uncovered for 5 minutes. Pour the hot marinade over the tomatoes in the bowl and set a saucer with a weight upon it on them to keep them submerged and allow them to marinate at least 6 hours. Just before serving time drain the tomatoes in a large strainer set over a bowl. Measure out the drained marinade liquid and add enough water to it if necessary to bring the total measurement to 3 cups. Dissolve the cornstarch in the liquid and bring it to simmer in a heavy saucepan over medium heat while stirring constantly with a rubber spatula. When the liquid simmers reduce the heat slightly and simmer 2 minutes longer still stirring constantly. The sauce will be very thick and is meant to be so. Keep the sauce warm covered with a trimmed piece of paper towel and lid over very low heat until serving. Heat 1/4 inch of oil in a heavy 10-inch frying pan over medium high heat. There will be around 8 tomato slices per serving so work in batches of 8. Meanwhile lightly salt bothsides of each slice dredge it in a bowl of the flour and set it on a plate. (Do not dredge more than 8 slices ahead of time they get soggy.) Fry the floured tomato slices for2 to 2 1/2 minutes on each side until they are golden brown. Do not overcook them. They retain their heat for a long time and consequently continue to cook after they are removed from the pan. We want them to remain crisp. Drain the fried slices for a moment on paper towels. Transfer them to a warm dinner plate and serve the fried green tomatoes immediately along with a small warm bowl of the equally divided marinade sauce. Recipe By : "Dining With Delphina"