The tomatoes have finally gotten big, but haven't started to ripen. So it's the perfect time for one of my favorite southern specialties...fried green tomatoes. If you've ever had them your mouth has probably started to water. If you haven't, then you're probably wondering, "Isn't that a movie? I didn't know you really ate them". Here is how I like to prepare them.
Mix together equal parts of corn meal and flour on a plate or in a bowl.
Wash, dry, and slice a green tomato-make sure it hasn't started to ripen otherwise it will be too soft.
Heat olive oil in a skillet, preferably a cast iron one, over medium-high heat (not smoking though). Dredge the tomato slices through the corn meal/flour mixture and place in a frying pan.
Cook on one side until golden then gently flip and do the same with the other side.
Remove to a rack lined with paper towels to drain. Sprinkle with salt while they are still hot and serve.