Green Tomatoes Fried in Olive Oil
- 1 tsp. kosher salt; more to taste
- ½ cup stone-ground cornmeal
- Olive oil
- ¼ cup all-purpose flour
- 2 green tomatoes (about ½ lb. each), sliced ½ inch thick
- ½ tsp. freshly ground black pepper
Season the green tomatoes with the salt and pepper. Combine the cornmeal and flour. Heat a large cast-iron pan over medium heat. When hot, add olive oil to coat (about 1/3 cup for a 12-inch pan). Dust the tomatoes in the cornmeal mixture just before you put them in the pan. Don’t crowd them. Cook...