Slice green tomatoes in 1/4 to 1/2-inch slices, and sprinkle lightly
with salt and pepper. Coat both sides well in 
cornmeal.
• Baked: Preheat oven to 375°F; place tomatoes on a nonstick or lightly greased cookie sheet; bake until golden-brown and crispy, about 25–35 minutes.
• Fried: Heat vegetable oil to medium in a skillet, and cook each side for 3–5 minutes or until golden-brown and crispy. With either method, give tomatoes plenty of space; they shouldn’t touch or overlap.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
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