Here's an excellent midsummer dish of sliced green tomatoes dusted with flour, then fried until tender inside and crusty on the outside. The fried tomatoes are served with a dollop of rich, garlicky Greek skordalia sauce, with some verjus added for tartness.
This dish comes from the town of Pelion in central Greece. Here the sauce is made in a large mortar—pounded until smooth, yet still light and foamy. Most skordalia sauces are enriched by potatoes, walnut, or almonds; this summer version is much lighter, perfect for fried food. The sauce is easy to make and best left to mellow overnight, so be sure to plan ahead. It will keep a few days in the refrigerator, ripening each day.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.