Food & Cooking Recipes Appetizers Cornmeal Fried Tomatoes 3.7 (7) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Rescue end-of-season, unripe tomatoes to make pickles, green-tomato pie, and, best of all, fried tomatoes with a dusting of cornmeal. Ingredients 2 large or 3 small tomatoes, cut into ¼-inch slices Olive oil Cornmeal Salt and freshly ground pepper Directions 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. Print