Ingredients
Olive oil
2 large or 3 small green tomatoes
Yellow cornmeal, for dredging
Salt and freshly ground black pepper
Preparation
Heat a small amount of oil in a saute pan over medium heat. Cut the tomatoes into 1/4-inch slices. Dredge in cornmeal, coating well on both sides. Fry in the hot olive oil until golden brown, turning once. Drain on paper towels. Season with salt and pepper, and serve immediately.
