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Old September 3, 2013   #39
raindrops27's Avatar
Join Date: Jun 2011
Location: long island
Posts: 327

Originally Posted by NarnianGarden View Post
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.
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