Right before our first hard frost, I harvested up all the goodies left in the garden, including about two pounds of green tomatoes. I initially thought about pickling green tomatoes (usually delicious) or making fried green tomatoes, but then I had an idea!
This casserole has all the delicious flavors of fried green tomatoes and pimiento cheese, but without the work of breading and frying each tomato slice. It’s still incredibly decadent, with layers of crisp, tangy green tomatoes plus rich pimiento style cheese and cheesy breadcrumbs. A great dish to say farewell to fall and settle into winter — I promise you, this is delicious.
For the pimiento filling
- 2 cups cheddar cheese, grated
- 4-plus cloves of garlic
- 1/4 cup diced onion
- 2 tbsp capers
- 1/4 cup pimiento or pickled chiles
- juice of one lemon
- 1 tsp smoked paprika
- 1 tbsp apple cider vinegar
- 1/2 tsp Worchestchire sauce
- 1/4-1/2 cup mayonnaise
Combine ingredients in food processor and blend until smooth. Start with 1/4 cup mayo and add more to reach a spreadable consistency as needed. Taste and adjust acidity (add more lemon) garlic, and salt to your liking.
For the casserole
- 1 1/2 cups fine breadcrumbs (like panko)
- 2 tbsp melted butter or olive oil
- 1/2 cup cornmeal
- 2 oz parmesan
- 1 tbsp dried sage and/or thyme
- 1 tsp black pepper
- 2 lbs green tomatoes
- 1/2 yellow onion
- 1 bell pepper
- 1 jalapeno chili
- 2 cloves black garlic (optional)
- Pimiento spread (above)
- 1 bunch cilantro
- Preheat your oven to 400°F.
- Grate parmesan cheese. Combine parmesan, breadcrumbs, melted butter or olive oil, cornmeal, herbs, and pepper together. Toss to combine well.
- Prep the vegetables. Slice the green tomatoes into 1/4-inch thick rounds. Dice the yellow onion and bell pepper (I prefer 1/4-inch here, too, but up to you). De-seed and mince the jalapeno and black garlic. Roughly chop cilantro.
- Grease a large casserole dish. Build layers: first, half the green tomatoes. Sprinkle over half of the onion, bell pepper, chili, and black garlic. Spread half the pimiento cheese over the surface with a spatula. Layer half the breadcrumbs. Repeat these layers a second time, using all of the ingredients up.
- Put casserole dish on a baking sheet and bake for 30 minutes. Let cool for 5 minutes. Top with chopped cilantro and Tobasco sauce!