Green tomatoes are so tasty when they are all fried up and crispy.  Barbara Hoffman, my former sister-in-law, can make them better than anybody I have ever known.  Of course Barbara can do a lot of things better than anybody I have ever known—she is an Aging But DANGEROUS™ woman extraordinaire.  She decided to let our followers in on her concoction: it’s simple, yet scrumptious.  It’s enough to make you hope they never turn red.

BARBARA HOFFMAN’S FRIED GREEN TOMATOES
6 green tomatoes
1 egg
3/4 cup cornmeal
2 tsp. salt
1/8 tsp. pepper
olive oil
 
Wash tomatoes and slice them about 1/4 inch thick.  Mix cornmeal, salt and pepper.  Dip tomatoes in the egg wash and then into the meal mixture.  Fry them slowly in olive oil until nicely browned, turning once.  Drain on paper towels and serve hot.   Serves 6