Fried Green Tomatoes with Caper-Herb Aioli

This is a great may to utilize underripe tomatoes with delicious results. These tomatoes are great as part of an appetizer plate, which the Italians mould call “fritto misto.” Traditionally, aioli (basically a garlic mayonnaise) is made in a mortar and pestle with the eggs and garlic mashed together and the oil slowly added. The texture is indescribable and worth trying when you have the time.