Prep 15 mins
Cook 20 mins
The average fruit or vegetable travels 1,500-2,000 miles to reach most grocery stores in New England, losing flavor and freshness along the way. But now all that has changed. Maine greenhouse company, Backyard Farms, a local purveyor of fresh, vine-ripened tomatoes is bringing its Backyard Beauties to local markets throughout New England.
- 2 backyard farm tomatoes, sliced
- 2 tablespoons curry powder
- 2 tablespoons plain flour
- 4 tablespoons olive oil
- 14 ounces Greek yogurt
- 6 tablespoons chopped of fresh mint
- 4 tablespoons chopped fresh cilantro
- Cooking Instructions.
- For the tomatoes, place the sliced tomatoes into a bowl and sprinkle over the curry powder and flour.
- Heat the oil in a frying pan over medium heat and fry the tomatoes until lightly golden brown on both sides. Remove the tomatoes from the pan and drain on kitchen paper while you make the raita.
- For the raita, mix the yogurt with the chopped herbs in a small bowl.
- To serve, place tomatoes onto a serving plate with the bowl of raita along side.
- Recipe provided by Seaport Hotel Culinary Team.