*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Celery salt
    2       ds           Cayenne
    5       tb           Cornstarch
    1       c            Flour
   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”
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