Nothing says summer like tomatoes! Riffing off of a classic southern recipe, the famous Girl & the Fig has come up with the perfect antidote for your bumper crop! It's also a great way to use your under-ripe tomatoes (and it's also delicious in your BLT!). Tap into the dog days of summer with this layered and delicious dish.

This recipe is written in components, so if you don't feel like making corn stock, you can also make a quick aioli and that will work too.

PREPARE THE CORN STOCK

INGREDIENTS

  • 2 tablespoons unsalted butter
  • ½ large white onion, diced
  • 1 leek, diced
  • 1 celery stalk, diced
  • 1 shallot, diced
  • 1 garlic clove, minced
  • 1 cup dry white wine
  • 3 ears yellow corn (reserve 1 cup kernels for velouté; set cobs
  • aside)
  • Herb sachet (3 sprigs fresh thyme, 1 bay leaf, and 5 whole peppercorns tied in cheesecloth)
  • Pinch of saffron

INSTRUCTIONS

In a medium saucepan, heat the butter over medium heat and sauté the onion, leek, celery, shallot, and garlic. Season lightly and cook until translucent. Deglaze with the wine and reduce until almost dry. Add the reserved corn cobs, and the herb sachet and just cover with water (about 2½ cups). Bring the mixture to a boil, reduce to a simmer, add the saffron, and cook for 25 minutes. Remove the cobs and sachet. Add 1 cup corn kernels and purée the mixture. Strain and keep warm. 

* * *

PREPARE THE VELOUTÉ

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • Corn Stock (see above)
  • 1 cup heavy cream
  • Salt and pepper to taste

INSTRUCTIONS

Melt the butter in a saucepan over low heat. Add the four all at once and cook, stirring constantly, until the four and butter have created a smooth roux. Do not brown. Slowly add in the corn stock, stirring constantly. Bring to a low simmer and slowly add the cream, stirring constantly. Reduce the sauce to the desired consistency and season with salt and pepper to taste.

* * *

PREPARE THE RELISH

INGREDIENTS

  • 1 pint cherry tomatoes, cut in half
  • 1 cup corn kernels (reserved from velouté sauce)
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • 2 tablespoons chopped chives
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil

INSTRUCTIONS

In a separate bowl, mix the cherry tomatoes, corn, vinegar, garlic, chives, salt, pepper, and olive oil together.

* * *

PREPARE THE TOMATOES

INGREDIENTS

  • 3 to 5 large green tomatoes
  • ½ cup buttermilk
  • ½ cup panko
  • ¼ cup cornmeal
  • ¼ cup all-purpose flour
  • ¼ cup grated Vella Dry Jack cheese (Parmigiano-Reggiano
  • can be substituted)
  • 1 teaspoon chipotle powder
  • 1½ teaspoons paprika
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon pepper plus more to taste

INSTRUCTIONS

Remove the ends of the tomatoes and slice the tomatoes into ½-inch slices. Place the buttermilk in a shallow bowl. In another bowl combine the panko, cornmeal, flour, cheese, chipotle powder, paprika, 1 teaspoon salt, and 1 teaspoon pepper.

In a heavy bottom skillet, heat the oil to 350°F degrees. Place the tomatoes in the buttermilk, allowing the excess buttermilk to fall free, and toss them in the flour mixture. Place the tomatoes in the oil over high heat and cook for 1 minute on each side. Remove the tomatoes and season them lightly with salt and pepper to taste.

* * *

SERVING RECOMMENDATIONS

After frying all the tomatoes, spoon the sauce on the plate and place two slices of tomato in the middle of the sauce. Garnish with the Tomato Corn Relish and serve immediately.