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Green Tomatoes with Sour Cream and Havarti

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  • 1 lb Green tomatoes; (up to 1 1/2)
  • Flour for dredging
  • 2 tb Butter
  • 3/4 c Sour cream
  • 1 ts Dried dill weed
  • 1/2 c Grated Havarti cheese


Cut tomatoes into thick slices, dredge lightly in flour, and saute in the butter, in a pan with an oven proof handle, turning as needed until tender. Stir in the sour cream and dill and heat gently. Strew the Havarti over top, then pop under the broiler for a few minutes until it's bubbly. Makes 4 to 6 servings.
Source: The Betty Jane Wylie Cheese Cookbook, 1984. p.138
Recipe by: Betty Jane Wylie
Posted to MC-Recipe Digest by Mardi Desjardins <> on Feb 8, 1998