Fried Green Tomatoes

I really can’t express how much I love fried green tomatoes. Many recipes use only cornmeal or a bread batter. I like the crispy crunch of cornmeal, but I need a bit of breadcrumbs to soften the texture. If your tomatoes are very hard, slice them thinner so they can cook to tender before overbrowning. You’ll get more slices and therefore use up more of the batter. I also use pink tomatoes—the ones just starting to ripen—because they are still tangy and firm.