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