No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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


  • 2 large or 3 small tomatoes, cut into 1/4-inch slices
  • Olive oil
  • Cornmeal
  • Salt and freshly ground pepper
  • Herbed Mashed Potatoes


  1. Step 1

    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.

Martha Stewart Living, September/October 1991