If no green tomatoes are available, very firm red tomatoes that are partly green will work. They are not quite as good because they are not as acidic as the green ones.
Heat the skillet with half the oil on medium. Mix the flour, cornmeal, salt and pepper on a plate. Slice the tomatoes 1/4 to 1/2 inch thick. Test the oil to see if it is hot enough by dropping a little cornmeal mixture in it. If it sizzles, it is ready. Rub the tomatoes on each side in the corn meal mixture. Place in the hot oil. Cook until well browned. Turn and cook on the other side. If the skillet becomes too dry, add additional oil. Drain on paper towels.
In our childhood we picked the green tomatoes from the garden, but you may have to ask at the supermarket. They usually have green ones in the back.
Fried green tomatoes can be served with any meal, but they are especially good at breakfast.
© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.