Fried Green Tomatoes

- Green Tomatoes
- Eggs
- Flour
- Salt
- Pepper
- Oil

Green Tomatoes Method.  Cut the tomatoes to the desired thickness, do not salt before frying, as the moisture will start to leach out, and prevent proper browning.  Make an egg wash with milk and eggs, season some all-purpose flour with salt and pepper.  Begin to heat a saute pan on the stove with a layer of oil covering the bottom.  Dredge the tomatoes in the flour, then egg, and back again to the flour.  Place the tomatoes in the oil, using a tester tomato to gauge the oils hotness.  Cook for two to three minutes per side, or until golden brown, flip and continue the same process on the other side.  Remove the tomatoes, and place on a drying rack.  It is important to season with salt and pepper when the tomatoes come out of the oil.

The resulting tomato acts as a blank canvas for flavorings.
On this evening, the tomatoes were served with corn risotto, peach smoked ribs, and lavender milk braised pork shoulder.

Tomatoes are easy to grow, don't even need to be ripe to eat, and can be used in "literally" thousands of culinary applications.  So go plant a tomato, why don'tcha.