Becky Luigart-Stayner; Lydia DeGaris-Pursell
4 servings (serving size: 2 slices)

To lighten this classic, we added a fried crust to just one side.

How to Make It

Step 1

Sprinkle 1 side of each tomato slice evenly with salt and pepper. Dredge seasoned sides in cornmeal.

Step 2

Heat the oil in a large skillet over medium-high heat. Add tomato slices, coated sides down; cook 6 minutes, turning after 3 minutes. Serve immediately.

Ratings & Reviews

EllenDeller's Review

November 11, 2012
Sooooo good. I only used about 2 TB of cornmeal in total, and used only about 1 tsp. of some fat I'd saved from cooking one strip of (humanely raised) bacon. So while I don't think you need all that coating and not all that oil (at least if you're also using cooking spray), these are worth trying if you've never had them before. I add some cajun salt to the cornmeal in place of regular for more zip. Cooked in a black iron skillet, only about 2 minutes per side.

GayleR's Review

July 21, 2012
This sounded so easy but didn't work out. The oil turned the pan into a blackened mess in much less than the six minutes called for, even though I reduced the heat when things started to burn. My only change was to use masa harina; that's a form of cornmeal, right?

lkristenjones's Review

June 07, 2012
these are yummy! niceand tangy with a touch of spice...