The perfect way to use up those lingering green tomatoes.
Preheat oven to 450 degrees F.
Combine cornmeal, salt and pepper in a medium bowl. Dredge tomato slices in cornmeal.
Brush 1 1/2 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 1 1/2 teaspoons oil and remaining tomato slices. Serve hot.
If you have two ovenproof skillets, cook all the tomatoes at the same time.
1/2 starch, 1 vegetable, 1/2 fat
What if I don't have ANY oven proof skillet??? Any advice?