- Wash tomatoes and remove stem ends and bottoms.
- Cut tomatoes evenly into 1/4 inch slices.
- Put cornmeal (or flour) in plate.
- Mix in salt & pepper if desired.
- Cover both sides of tomatoes in corn meal. Shake off excess. Use
as much cornmeal as needed to adequately cover tomatoes.
- Pour oil in large skillet until bottom of pan is covered.
(approximately 1/4 inch of oil)
- Heat oil until it is hot enough to sizzle.
- Add tomatoes to skillet creating a single layer. Don't pile them
on top of each other.
- Cook until tomatoes are golden brown on the bottom. Don't
overcook. They should just be turning golden.
- Turn tomatoes over.
- Cook until tomatoes are golden brown on other side.
- Remove from pan and drain on paper towels or brown paper grocery
bags.
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