Green, green, green Tomatoes

With grand plans for canning jars and jars of tomato sauce this year, I was quite disappointed when my tomatoes remained green. With a frost coming, I rushed out and picked ALL the tomatoes I had and started arranging them in bowls and trying to turn them into decorative objects of art in the house. I do look forward to Fried Green Tomatoes every year and it looks like I will be eating a lot of them!

The Recipe: Slice the tomatoes and sprinkle a little salt on each side, let them sit on a plate for about a half hour. The salt draws out some of the water and they aren't so soggy.

On another plate mix 1/2 cup parmesan cheese, 1/2 cup cornmeal, garlic powder, onion powder, basil, Italian seasoning, and salt and black pepper.

On a third plate beat an egg and dip the tomato slice into the egg, then breading mixture, then in a hot skillet with about 1 inch of oil. Fry them for about 3 min. on each side or until golden brown.

 

They are pretty quick and easy to whip up while you have something roasting in the oven.

 

Yum, yum!