6 large green tomatoes
1/2 c. seasoned flour
1/4 c. cornmeal
1/4 c. fat

Wash tomatoes well. Cut into thick slices, dredge in seasoned flour mixed with cornmeal. Saute quickly in hot fat turning to brown both sides. Then turn heat low and cook partially covered until very tender.

6 servings

ONDA's MOTHER'S FRIED TOMATOES
Choose tomatoes that are a little under-ripe; green ones may be used. Cut in crosswise slices about 1/3" thick. Sprinkle with salt and pepper, dredge with flour. Saute' in a little butter or other cooking fat in a frying pan, browning on both sides. A cream sauce to be served with the tomatoes may be made in the pan. For 6 servings add enough fat to make 3 tablespoons, blend with 3 tablespoons of flour and add gradually 1-1/2 cups of rich milk.

Cook until smooth and thickened, stirring constantly. Season with salt and pepper.

ONDA'S MOTHER'S FRIED GREEN TOMATOES WITH AN ITALIAN TWIST, ALA JAN
6 large green tomatoes
1/2 c. unbleached flour
1/4 c. cornmeal
1/4 c. Parmesan cheese
1-2 tsps. dried basil or any herb
salt and pepper
olive oil
balsamic vinegar

Wash tomatoes, cut off stem end and slice tomatoes 1/2"-3/4" inch thick and pat with paper towels. In a bowl, combine flour, cornmeal, cheese, dried herb, salt and pepper. Set aside. Heat skillet, add enough oil to cover bottom of pan to sauté' rather than fry. When oil is heated, dip tomato slices into seasoned flour mixture and saute' until brown on both sides, about 2 minutes per side. Drain on paper towels, if necessary. Arrange slices on platter and drizzle with balsamic vinegar.

Serves 6

Variation: Wash tomatoes, cut off stem end and slice tomatoes 1/2"-3/4" thick and pat with paper towels. Sprinkle with salt and pepper. Dip each slice into flour mixture and lay aside on waxed paper. Then heat oil and proceed with recipe.

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