Fried Tomatoes

Another runner up in the Reynolds Wrap contest 1981.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 4  large tomatoes
• 1  egg
• 1  cup yellow cornmeal
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup  vegetable oil
• 2  tablespoons butter

Directions

1. Slice tomatoes 1/4" thick.
2. Beat egg until light and fluffy,set aside.
3. Combine cornmeal,salt and pepper,spread mixture on sheet of foil.
4. Dip tomatoes into egg,coat with cornmeal mixture.
5. Heat oil in fry pan.
6. Fry slices on both sides until golden brown.
7. Remove from pan drain on paper towel.
8. Serve immediately.
9. Note- You may use green or firm ripe tomatoes.