Grandmama's Green Tomatoes, Reimagined: The Tartine
Growing up in Atlanta, the first sign of spring wasn't the weather; it was the smell of my grandmama's kitchen. She would stand over her battered cast-iron skillet, shallow-frying the first firm green tomatoes of the season in whatever bacon fat was left in the pan. I can still hear the sizzle and feel the anticipation of that hot, crispy first bite. For this lunch dish, I take those exact same thick, cornmeal-crusted slices and elevate them into an open-faced sandwich built on butter-griddled sourdough. I lay down a thick swoop of whipped pimento cheese, top it with the tomatoes, and finish it with a spring pea and ramp relish spiked with a little fish sauce—a trick I learned in Charleston to bring out the deepest umami. This recipe is incredibly special to me because it bridges the gap between the soul food I was raised on and the fine dining technique I've honed over the years. To make it your own, don't be afraid to swap the ramps for charred scallions if they are out of season, or fold a little smoked paprika into the pimento cheese. The goal isn't perfection; it is pouring your own history onto the plate.
Featured Recipe
Cornmeal Shallow-Fried Green Tomato Tartines with Spring Pea-Ramp Relish & Whipped Pimento
Growing up in Atlanta, spring meant grandmama standing over a cast-iron skillet, shallow-frying the first green tomatoes of the season in whatever fat was left in the pan. For this lunch dish, I take those same thick, cornmeal-crusted slices and stack them on griddled sourdough with a bright, fish-sauce-spiked spring pea and ramp relish. It is an open-faced sandwich that honors deep Southern traditions while singing with modern, punchy flavors.
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Timeline
Ingredients
- 1 cup fresh spring peas(blanched or thawed if frozen)
- 1/4 cup ramps or spring onions(thinly sliced)
- 1 tbsp apple cider vinegar
- 1 tsp fish sauce(the chef's touch for umami)
- 2 tbsp extra virgin olive oil
- 1/2 cup pimento cheese(store-bought or homemade)
- 1/2 cup plus 2 tbsp buttermilk(divided use)
- 1 tbsp hot sauce(preferably a Louisiana-style)
- 1/2 cup fine yellow cornmeal
- 1/4 cup all-purpose flour
- 1 tbsp Creole seasoning
- 2 large green tomatoes(cut into 1/2-inch thick slices)
- 1/2 cup peanut oil(for shallow frying)
- 4 thick slices sourdough bread
- 1/2 tsp flaky sea salt
- pinch salt(mentioned in step 1 but not listed in ingredients)
Instructions
- 1
In a small bowl, lightly mash 1 cup fresh spring peas with a fork. Fold in 1/4 cup ramps or spring onions, 1 tbsp apple cider vinegar, 1 tsp fish sauce, and 2 tbsp extra virgin olive oil. Season with a pinch of salt and let it sit so the flavors can get to know each other.
5 min
Tip: Mashing some of the peas helps bind the relish together so it doesn't roll off your toast.
- 2
In another bowl, vigorously whisk 1/2 cup pimento cheese with 2 tbsp buttermilk until it becomes a smooth, spreadable consistency. Set aside.
3 min
Tip: If your pimento cheese is straight from the fridge, let it sit at room temperature for a few minutes before whisking.
- 3
Set up your dredging station. In one shallow dish, whisk together the remaining 1/2 cup buttermilk and 1 tbsp hot sauce. In a second dish, combine 1/2 cup fine yellow cornmeal, 1/4 cup all-purpose flour, and 1 tbsp Creole seasoning. Slice your 2 large green tomatoes into thick rounds.
5 min
Tip: Keep one hand for wet ingredients and one for dry to avoid breading your fingers.
- 4
Place a large cast-iron skillet over medium-high heat and pour in 1/2 cup peanut oil to prepare for a shallow fry. While the oil heats up to 350 degrees F, lightly toast your 4 thick slices sourdough bread.
5 min
Tip: You want about a quarter-inch of oil in the pan. Shallow frying gives you that gorgeous, golden crust without needing a deep fryer.
- 5
Dip each tomato slice into the buttermilk mixture, letting the excess drip off, then press firmly into the cornmeal dredge until fully coated. Carefully lower the breaded tomatoes into the hot oil. Shallow fry for 3 to 4 minutes per side, until deeply golden and crispy.
8 min
Tip: Don't crowd the pan! Fry in batches if necessary so the temperature of the oil doesn't drop.
- 6
Transfer the fried tomatoes to a wire rack and immediately hit them with 1/2 tsp flaky sea salt. Slather the whipped pimento onto the toasted sourdough, overlap the fried green tomato slices on top, and crown generously with the spring pea and ramp relish.
4 min
Tip: Using a wire rack instead of paper towels ensures the bottom of your fried tomatoes stays crispy.
Chef's Notes
Adding a dash of fish sauce to a traditional Southern relish might sound unorthodox, but it acts much like a salted pork hock would in a pot of greens—it brings an incredible depth and savory backbone that makes the fresh spring peas absolutely sing. Serve this with a glass of sweet tea and a handful of kettle chips.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.