I’m so excited to share this recipe for Tostones with Tomato Salsa with you – it’s a staff favorite at Woks of Life, and for good reason! Plus, you might even be able to find them at your local Chinese takeout joint.
The plantains will be sliced, frozen in individual servings, then thrown into a deep fried as needed. You could try that strategy at home, too!
You should know right off the bat that sweet plantains and green plantains exist. Both types of plantains can be cooked in this manner, but the flavor of the savory green plantains is enhanced.
The recently posted Cuban sandwiches are perfect with today’s green plantains.
Check out this tostones recipe, which is easy even if you’ve never made them before and includes some helpful, doable tips.
- 2 large green plantains
- 1 ripe tomato (chopped finely)
- 1 clove of minced garlic
- 1 chopped sun-dried tomato (optional)
- 2-3 cups of oil (for frying)
- 1 tablespoon of olive oil
- 1 tablespoon of chopped cilantro
- Salt and pepper (to taste)
- Put together the basic salsa by mixing together the tomato, garlic, olive oil, sun-dried tomato, and seasonings. A bowl, food processor, mortar, and pestle would all work for this purpose.
- Bring the oil to 300 degrees Fahrenheit in a shallow, small skillet. Carefully cut the plantains in half lengthwise. Remove the tough skin from the plantain and cut it into discs about an inch and a half in thickness.
- Fry the plantain pieces in the oil until they are golden brown and cooked through about 3 minutes. Drain them on paper towels after using a slotted spoon to remove them.
- Wash out the bottom of a large can (we used a big 28 ounce of crushed tomatoes for this task). Use the can to flatten the plantains into circles.
- Once all the plantains have been smashed, return them to the frying and cook for another 2-3 minutes, until they are crisp and golden brown. Sprinkling sea salt on paper towels after draining is a good idea. Warm it up and top it with your easy salsa. Maybe even a Cuban sandwich.