Rating: 3.71 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 7 Ratings

Rescue end-of-season, unripe tomatoes to make pickles, green-tomato pie, and, best of all, fried tomatoes with a dusting of cornmeal.

Martha Stewart Living, Fall 1991

Gallery

Recipe Summary test

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement

Reviews

7 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0