Fried Green San Marzano Tomatoes with Roasted Tomato Sauce


San Marzano tomatoes are a famous variety of tomatoes that are for the most part associated with Italy but here in Northern California we also have the right climate to grow these thick skinned flavorful Roma style tomatoes. The past few weeks my cup runneth over with San Marzano tomatoes and believe me-I’m not complaining-I’m making sauce!  I’m also making fried green tomatoes, sort of an experiment that I think turned out pretty good. I decided to serve my fried green tomatoes with the roasted tomato sauce made with the ripe San Marzano tomatoes, not a bad idea for a tomato lover like myself. I guess this dish is an Italian, Northern Californian, Southern hybrid but wherever it finds it’s roots- I’m happy to pass on the recipes to all my tomato loving readers.  The green San Marzano tomatoes are fairly small so I think they make a good thick coin size fried green tomato perfect for dipping into the roasted tomato sauce.  I would also serve these with pasta or with a salad for dinner.  Thinking about salad, I planted a row of lettuce yesterday-I’m not ready for Summer to end but looking forward to harvesting that lettuce before the cold weather starts.  Right now I’m enjoying my tomatoes- I will most likely be making and freezing another batch of this sauce for a taste of Summer later this year.

Fried Green San Marzano Tomatoes with Roasted Tomato Sauce

Yield: 6-8 servings


  • For The Sauce
  • 1 pound San Marzano tomatoes, cut in small pieces
  • 2 garlic cloves, peeled and thinly sliced
  • 2-3 sprigs fresh thyme
  • Drizzle of olive oil
  • 1 teaspoon balsamic vinegar
  • Pinch red pepper flakes
  • Sea salt and freshly ground pepper to taste
  • For The Fried Green Tomatoes
  • 8 green San Marzano tomatoes, sliced into scant 1/2 inch rounds
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 cup all purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper, or more to taste
  • Canola oil, enough to generously cover the bottom of your skillet


  1. To Make The Sauce
  2. Preheat the oven to 400F.
  3. Cut 2 large pieces of parchment paper-same size as baking sheet- to create an envelope for all the sauce ingredients.
  4. Lay one piece of parchment on your baking sheet and layer on all the ingredients, tomatoes, garlic, thyme. olive oil, vinegar, red pepper flakes, salt and pepper.
  5. Place the second sheet of parchment on top and fold the edges over twice to seal, pressing down as you go around the edges.
  6. Place the parchment package in the oven and bake for about 30 minutes, check to see that the tomatoes have cooked down and are fragrant of thyme and garlic.
  7. Open the package and cool for a few minutes before placing the tomato mixture in the blender.
  8. Blend the tomato mixture until smooth, place in a small bowl.
  9. To Make The Fried Green Tomatoes
  10. Preheat the oven to 250F if you want to hold the tomatoes.
  11. Grab 2 shallow bowls, place the buttermilk and egg in one bowl and whisk to combine.
  12. Place the flour, cornmeal, sugar, salt and pepper in the second shallow bowl, stir to combine.
  13. Drizzle in the canola oil to generously cover the bottom of a skillet, turn heat on to medium high.
  14. Dip the tomato slices first in the buttermilk/egg mixture and then into the flour/cornmeal mixture.
  15. Don't overload the skillet with tomato slices, cook them in batches, about 10-12 slices at a time.
  16. Flip the slices when they turn golden brown on the bottom, about 2 minutes.
  17. Cook the other side about 2 more minutes, try not to flip more than once or the coating might fall off.
  18. Using tongs or a thin spatula place the cooked tomato slices on a platter or in the oven on a baking sheet to hold until serving.
  19. Season with additional sea salt and freshly ground pepper if desired.
  20. Serve with roasted tomato sauce, drizzled on top or as a dipping sauce.

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  1. Okay Patty – my mouth is watering BIG time! Have not had dinner yet and then I see these fried green delights! Sooooo loving this post and recipe! This is a winner!!! :-)

  2. I’m drooling over your sauce, how gorgeous!! What a perfect late summer bite! :)

  3. Oh this sound amazing! Great recipe, Patty!!!!

  4. Love fried green tomatoes!! and the sauce is absolutely gorgeous Patty. I really need to try your sauce out.

  5. This recipe is very interesting! I heard about the fried green tomatoes a few times on blogs, but I haven’t tried it yet. I’m going to check out San Marzano tomatoes too! I’m a huge tomato fan so this double tomato dish sounds perfect for me. ;-)

  6. This looks so awesome. I’ve been making a lot of fried green tomatoes from the garden this summer! I could seriously eat them every day.

  7. Loving that rich red tomato sauce. I have always wanted to try fried green tomatoes since the movie of that name came out.

  8. How gorgeous are theses, I could eat that whole platter!

  9. Simply stunning! I seriously have to get some green tomatoes to try. They are droolworthy!

  10. Not fair you had San Marzanos and were holding out on me!!! Love how the place mat looks. I can get them here hopefully till labor day so I have to hurry up and try the roasted sauce. I still want to do a couple more batches before winter. I don’t want winter weather, but a few degrees cooler would be wonderful. Happy Wednesday.

  11. Yum, roasted tomato sauce – perfect for pasta! I’ve read in some food blogs somewhere about “canning” or jarring tomato sauce. I’m not sure I have the skills to do that, but I think you might have what it takes, Patty! LOL!

    I admit, I haven’t tried fried green tomatoes! I’m sure many Southerners will be so disappointed in a food blogger like me. I’m definitely missing out! This one goes to my ever-growing list of foods to try…

  12. Living so close to Italy and I don’t think San Marzano’s have made it here. Most of our tomatoes are imported from Spain. Anyway, I love love fried green tomatoes and serving them with the roasted tomato sauce is brilliant. I’m flashing back to fried mozzarella sticks and tomato sauce for dipping. I’ve been looking for a good roasted tomato sauce, so thank you for sharing yours. Do you think I could substitute with Roma tomatoes? Thanks Patty:)

  13. What a nice way to pair fried green tomatoes with a tasty tomato sauce…beautifully done Patty.
    Thanks for this awesome recipe and hope you are having a fun week :)

  14. This is definitely what I call double-dipping, but in a wonderful way! I love San Marzano tomatoes but have only had them canned. How delightful to have them fresh from the garden, I’m a bit jealous!

  15. we just took a 5 weeks trip to the South and although I’m not a big fan of fried things, mostly due to my heath, I’ve tried for the first time fried green tomatoes and fried pickles. I liked both of them and seeing your green tomatoes made me wish I was back on out trip again.
    Love the roasted tomato sauce, perfect for dipping some fresh baked bread

  16. Look at that tomato sauce – it all looks incredible!

  17. Just gorgeous, Patty! Our tomatoes are just starting to come in. Your roasted sauce is incredible!

  18. Preciosa variedad de tomates linda receta refrescante y deliciosa,abrazos hugs,hugs.

  19. Oh, that sounds so good. I love fried greens & to pair them with a roasted sauce – double yum.

  20. I ate my first fried green tomatoes last summer…but they were served with BBQ sauce. Wasn’t so fond of that combo. Wish I had your roasted tomato sauce instead….beautiful!!!

  21. A tomato lovers heaven is what this is, they look so good. I really love fried green tomatoes and san marzano tomatoes sound like they are a perfect fit :)
    Hope you are having a wonderful week Patty…hugs!

  22. I’m so envious. Where did you get your hands on the San Marzano tomatoes? Grow them? They are world renowned for producing the best pasta sauces.

    • pattysfood says:

      Hi DB, thanks for your comment, I grow the San Marzano variety tomatoes in my backyard and they do really well;-)

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