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Green Tomatoes Fried in Olive Oil

Susan Kahn

Servings: four as a side dish.

This version of the classic calls for frying the tomatoes in olive oil instead of bacon fat.


  • 2 green tomatoes (about 1/2 lb. each), sliced 1/2 inch thick
  • 1 tsp. kosher salt; more to taste
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup stone-ground cornmeal
  • 1/4 cup all-purpose flour
  • Olive oil

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 500
  • Carbohydrates (g): 18
  • Fiber (g): 3
  • Protein (g): 3


  • Season the green tomatoes with the salt and pepper. Combine the cornmeal and flour. Heat a large cast-iron pan over medium heat. When hot, add olive oil to coat (about 1/3 cup for a 12-inch pan). Dust the tomatoes in the cornmeal mixture just before you put them in the pan. Don’t crowd them. Cook the tomatoes, in batches if necessary, until well browned on both sides (3 to 4 minutes per side); add more oil if needed. Drain on paper towels and serve warm, sprinkled with extra salt if you like.


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Reviews (2 reviews)

  • samina | 08/05/2016

    Made these tomatoes tonight. Delicious!!

  • FSO | 08/14/2010

    So simple, so good! They were great on their own, delicious on top of a slice of fresh mozzarella, and even better when mopped up with a crusty piece of bread -- all from the farmers market on a perfect summer day. This almost makes August bearable!

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