Fried Green Tomatoes

 

Allow 1-2 green tomatoes per person.  Slice tomatoes 1/2 to 3/4 of an inch thick. Salt and pepper each side and allow to stand a few minutes.  Coat seasoned tomatoes with cornmeal.  In a heavy pan or skillet heat about 1/4 inch of vegetable oil (my prefered oil for frying is peanut, or canola). Fry tomatoes for about 5 minutes per side. Drain on papertowels.

NOTE: This is a recipe I learned from a friend in Virginia.  I searched the web to see if there was roasted version and sure enough there is.  You can find it at:

 http://southernfood.about.com/od/greentomatoes/r/bl10712e.htm

Enjoy - Kate