Fried Green Tomatoes
I ate fried green tomatoes for dinner tonight and last night. I picked the tomatoes off the vine, sliced them, dredged each slice in corn meal mix, and then fried gently in just enough olive oil to coat the bottom of the pan. They were delicious.
The taste is slightly bitter and acidic — but it’s a taste both my husband and look forward to in the summer. I think it is one of the reasons we grow tomatoes.
Our recipe is very simple, with only the cornmeal mix for breading. It’s important to use firm green tomatoes, not those that are beginning to ripen.