Recipe: Carmelized Fried Green Tomatoes (Deborah Madison)

CARAMELIZED FRIED GREEN TOMATOES

4 large green tomatoes
1 cup cornmeal
1 1/2 tsp salt
2 tsp freshly ground black pepper
safflower oil (for frying)
3 tbsp brown sugar, or to taste

Slice the stem ends off the tomatoes, then slice them into rounds about 1/2-inch thick; set aside.

Mix the cornmeal, salt and pepper in a pie plate, then firmly press the tomatoes into the mixture so that it sticks, coating both sides; set aside.

Film a heavy, wide skillet with oil and set it over medium heat. When the oil is hot add the tomatoes and fry until browned on the bottom, about 5 minutes. Turn them over and sprinkle brown sugar over the tops. When the second side is browned, carefully turn the tomatoes over so that the sugared side is face down. Let them cook for about 1 minute and, while they are cooking, sprinkle a little sugar over what are now the tops. Flip them over one more time and cook the second side just long enough to caramelize the sugar, about 1 minute more.

Serve hot.

Makes 4 servings
From: Margaret,MA
Source: The Vegetarian Table: America by Deborah Madison