INGREDIENTS
- 4 or 5 green tomatoes
- 1/2 cup cornmeal
- 3/4 teaspoon salt
- 1/4 tsp dash of pepper
- 3 Tbsp olive oil
DIRECTIONS
- Remove stems ends from tomatoes and slice 1/4 inch thick. Combine cornmeal, salt and pepper; dredge tomatoes in mixture. Saute quickly in hot shortening until brown on one side. Turn, reduce heat, and cook until soft. Move to warm serving platter. Serve immediately.
