My tomato plant on my patio is getting big and I have a feeling we’re going to be enjoying these some time soon. I lived in the South for a total of about 10 years before I ever had an opportunity to try this authentic Southern original. Simple fare, but a tasty way to use up some of those extra tomatoes.
4-6 medium to large green tomatoes
salt and pepper
Heat bacon grease (or vegetable or canola oil if you are a killjoy) in a skillet over medium heat. Cut the tomatoes into 1/2 inch slices. Salt and pepper the slices to taste. Dredge in the cornmeal and fry in the hot grease for about 2-3 minutes or until golden brown on bottom. Gently flip the tomato slices and continue cooking on the flip side for another couple of minutes. Serve hot!