Cornmeal Fried Tomatoes
Rescue end-of-season, unripe tomatoes to make pickles, green-tomato pie, and, best of all, fried tomatoes with a dusting of cornmeal.
- Servings: 4
Source: Martha Stewart Living, September/October 1991
- 2 large or 3 small tomatoes, cut into 1/4-inch slices
- Olive oil
- Salt and freshly ground pepper
- Herbed Mashed Potatoes
Cut tomatoes into 1/4-inch slices. Dredge in cornmeal, coating well on both sides. Fry in olive oil until golden brown, turning once. Drain on paper towels. Season with salt and freshly ground pepper and serve immediately. Serve with Herbed Mashed Potatoes.