Bon Appétit Magazine’s Award Winning Recipe
By Cynthia Wilson
(This recipe was used to promote the movie "No Reservations," allowing me to go to the premiere of the movie where I was interviewed on the red carpet by CNN and Access Hollywood. I also attended the after party at Bobby Flay's with the Catherine Zeta-Jones, Aaron Eckhart and the other stars.)
FRIED GREEN TOMATO SOUP
With Cornbread Croutons
3 tablespoons olive oil
1 medium onion, coarsely chopped (1 cup)
2 large green tomatoes, coarsely chopped (3 cups)
3 cups water
1 teaspoon salt
1 teaspoon thyme
freshly ground pepper
1. Heat oil in medium saucepan over medium heat.
2. Sautee onion over medium heat until soft
3. Add tomatoes.
4. Cook for 25 minutes or until tomatoes soften
5. Add water
6. Simmer for half hour or until the tomatoes are tender.
7. Puree in blender and return to saucepan.
8. Add seasonings and simmer for 20 minutes.
9. Top with cornbread croutons.
For cornbread croutons, use any handy corn
muffin or cornbread mix. Cut baked cornbread
into ¾ inch cubes and bake at 350 for 10 minutes.
Makes 4 servings
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