• Heat a small amount of oil in a saute pan over medium heat. Cut the tomatoes into 1/4-inch slices. Dredge in cornmeal, coating well on both sides. Fry in the hot olive oil until golden brown, turning once. Drain on paper towels. Season with salt and pepper, and serve immediately.


Reviews (1)

15 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
Very similar to my grandmother's recipe. We salt the tomato slices before placing it in the cornmeal. Don't worry about really packing the cornmeal in there, just giving each side a nice coating is plenty. Also, olive oil will leave a flavor on the tomatoes. We use any kind of neutral flavored oil such as canola or vegetable oil. Start on high heat and then bring it down to medium or medium high. You want it to be soft on the inside and crispy golden brown on the outside. My great aunt used to chop the tomato up and cook it like fried okra if she was in a hurry. I've never done it but it's worth trying if you are short on time.