A Recipe from Sneaky Kitchen
Tomatoes- 1/2 to 1 for each person
Flour, unbleached preferred
Seasoning to taste (salt, pepper, dill, basil.....)
Select fully ripe but still firm tomatoes. Wash, remove
stem & blossom ends. Cut into slices about 3/8 " thick. Lay on paper towels to drain
some watery juices while starting the rest of the meal.
Pat tops of tomatoes to dry slightly. Dredge in unseasoned flour.
Shake off excess. Lay on plate until ready to cook. They fry better if they sit
until the flour starts to get gummy.
Put a few drops of olive oil in a skillet & heat to medium-hot.
Spray tomato slices with cooking spray & lay in skillet sprayed side
down; spray the top side. Sprinkle with salt or other seasonings to taste. Black pepper is good; also dried dill.
For Italian use dried basil
seasoning. Or onion or garlic salt. Experiment! Brown one side, turn
& brown the other. The heat
should be high enough to brown quickly; if cooked too long they get mushy. Eat
while hot! Delicious served with grits, polenta, potatoes or just eggs,
toast & bacon.