 | | Directions |
- Slice, but don't peel (the skin holds them together) the tomatoes about 1/2 -3/4 inch thick. Take very thin slices from the top and bottom and discard or reserve for another use.
- Mix the cornmeal and salt together on a plate. In a small bowl, thoroughly beat the egg.
- Melt butter and oil together over medium-high heat. Dip a slice of tomato into the egg, let excess egg drip back into the bowl, and dip quickly into the cornmeal on each side and put immediately into the hot pan. Repeat until the skillet is full, but not crowded. Fry until lightly browned, turn, and fry the other side. Remove to a warmed plate and fry remaining batches.
- Serve warm, adding salt and papper to taste. Sprinkle with the chopped herbs, if using (if you wish, the herbs can be added to the beaten egg.).
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: large skillet
Servings: 4
|  | | Ingredients | | - | | medium to large tomatoes. |
| - | | 1/2 cup cornmeal |
| - | | 1/2 teaspoon salt |
| - | | 1 large egg |
| - | | 2 tablespoons butter |
| - | | 2 tablespoons canola or other mild-flavored oil |
| - | | tablespoon chopped basil and/or parsley (optional) |
| - | | salt and pepper |
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