Ingredients
2 large or 3 small tomatoes, cut into 1/4-inch slices
Olive oil
Cornmeal
Salt and freshly ground pepper
Preparation
Cut tomatoes into 1/4-inch slices. Dredge in cornmeal, coating well on both sides. Fry in olive oil until golden brown, turning once. Drain on paper towels. Season with salt and freshly ground pepper and serve immediately.
