This version features a crunchy, cornmeal coating (adapted from a recipe in The Southern Living Cookbook.
- 6 large, firm green tomatoes
- salt and pepper to taste
- 1 c. cornmeal
- bacon drippings or shortening
- rosemary (optional)
- tomato wedges (optional)
Cut tomatoes into 1/4-inch slices. Season with salt and pepper; dredge in cornmeal. Heat bacon drippings in a heavy skillet over medium heat; add tomatoes, and fry slowly until browned, turning once. Garnish with rosemary and tomato wedges, if desired. Yield: 6-8 servings.