Nutrition per serving may change if servings are adjusted.
½ cup yellow cornmeal
1 teaspoon salt
½ teaspoon freshly ground pepper
4 medium green tomatoes, cut into ¼-inch slices
1 tablespoon extra-virgin olive oil, divided
Preheat oven to 450°F.
Combine cornmeal, salt and pepper in a medium bowl. Dredge tomato slices in cornmeal.
Brush 1½ teaspoons oil over the bottom of a 12-inch cast-iron or other ovenproof skillet. Heat skillet over medium-high heat until very hot (see Tip).
Add half the tomato slices to the skillet in a single layer and cook until browned on one side, about 3 minutes. Turn slices over and transfer skillet to oven. Bake tomatoes for 8 to 10 minutes, or until golden and tender. Transfer to a platter and tent with foil to keep warm.
Wipe out skillet and repeat with remaining 1½ teaspoons oil and remaining tomato slices. Serve hot.
If you have two ovenproof skillets, cook all the tomatoes at the same time.