Fried Green Tomatoes Caprese Recipe

These Fried Green Tomatoes Caprese bring the Italiano boot to the Bible belt. They’re like a gateway drug to the Mediterranean diet. We see your carb-less salad and raise you some breading and a deep fry. Maybe someday we’ll give an eff about a beach body, sipping Campari Spritzes and watching il mare blu rise and fall along the coast. But in the meantime, bless our hearts.


30 mins


40 mins




Quick Marinara Sauce

  • 1/4 cup olive oil
  • 1/2 onion, diced
  • 1/2 head garlic, minced
  • 2 Tbsp basil paste
  • 1 tsp crushed red pepper
  • 28 oz can San Marzano tomatoes
  • 1 Tbsp tomato paste
  • 1/4 cup water
  • Salt, to taste
  • Pepper, to taste

Fried Green Tomatoes

  • 3 green tomatoes, cut into 1/4″ slices
  • 1/2 cup flour
  • 1 cup buttermilk
  • 1/2 cup cornmeal
  • 1/2 cup panko
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp dried oregano
  • 1/2 Tbsp dried basil
  • 1/2 tsp crushed red pepper
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Canola oil, for frying


Fried Green Tomato Caprese

  • Quick Marinara Sauce
  • 6 Fried Green Tomatoes (or more)
  • 5 large slices of fresh mozzarella (or more)
  • 6 large fresh basil leaves (or more)
  • Balsamic glaze, for garnish

Fried Green Tomatoes Caprese on a white serving plate with fresh green tomatoes in the background

Fried Green Tomatoes Caprese

Quick Marinara Sauce

  1. Heat oil in a medium-sized pot over medium-high heat. Add onions and sauté until tender. Add garlic and sauté until fragrant, about 1 minute. Stir in basil paste, crushed red pepper, tomatoes, tomato paste, water, salt, and pepper. Bring to simmer and continue simmering for 25-30 minutes while stirring occasionally, or until flavors are well-integrated. Reduce heat to low and stir occasionally until ready for use.

Fried Green Tomatoes

  1. Salt tomato slices. Sweat them. Blot them dry with paper towel.
  2. Working one tomato slice at a time, dredge in flour, then buttermilk, then cornmeal/panko mixture. Transfer to parchment-lined baking sheet.
  3. Heat 1” deep oil to 350°F. Working in batches, fry tomatoes for 2-3 minutes, or until golden brown. Remove from oil to drain on paper towel-lined tray. Be sure to maintain a temperature range of ~350ºF throughout the frying process. Set aside.


Fried Green Tomato Caprese

  1. To build: ladle a layer of sauce on rectangular serving plate. Starting at one end of the plate, alternate 6 Fried Green Tomatoes with 5 slices of mozzarella. Tuck basil leaves behind every tomato slice (except the last one). Garnish with balsamic glaze. Repeat with remaining ingredients for another plate (or use all ingredients for a larger plate). Enjoy!

Fried Green Tomatoes Caprese

Rosé Sangiovese

American Pale Ale

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