This is a quick and tasty way to include tomatoes - an excellent source of lycopene, vitamins, minerals and who knows what else - in the daily diet.
Tomatoes- 1/2 to 1 for each person
Select fully ripe but still firm tomatoes. Wash, remove the stem and blossom ends. Cut into thick slices about 3/8 " thick. Lay on paper towels to drain some of the watery juices while you start the rest of the meal.
Pat tops of tomatoes to dry slightly. Dredge in unseasoned flour. Shake off excess flour. Lay on a 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 and heat to medium-hot. Spray the tomato slices with cooking spray. Lay slices in the skillet sprayed side down and spray the top side. Sprinkle with salt and any other seasonings to taste. black pepper is good; also dried dill. For Italian style, sprinkle with dried basil and/or dried oregano, or some Italian seasoning. You could use onion salt or garlic salt. Experiment!
Brown one side, then turn and brown the other side. The heat should be high enough to brown quickly; if you cook them too long they become mushy.
Delicious served hot with grits, polenta, potatoes or just eggs, toast and bacon.