The key to this dish is a hot pan. You want a golden crust to form on the exterior, while the inside of the tomato slice becomes tender but remains fairly firm. Your goal is tenderness with structural integrity. If the heat is too low and the cooking time too long, the tomatoes disintegrate into mush. For an irresistible sweet-tart flavor, choose under-ripe tomatoes that are very firm and still green, with hints of pink in the skin. Fried green tomatoes are my favorite home alone lunch during tomato season. Sometimes I fry an egg while the tomatoes are cooling and serve it on top.

Share: