Sprinkle both sides of tomatoes with salt and let stand 10 minutes. Combine cornmeal, cheese, flour and seasonings. In another bowl place eggs and beat. Pat tomatoes dry. Dip into eggs and coat with dry mixture. Fry in butter until golden brown. Drain on paper towel.
Dip in beaten eggs and then seasoned bread crumbs then fried in bacon grease (back in the old days LOL) or Virgin Olive Oil is what I do them in now. Yum! I miss my garden this year and would love to taste this old time favorite.
This sounds great Robin! As the previous feedback said, I've always just used flour (seasoned with salt and black pepper) but this sounds better to me.
Couple of suggestions: the *best* F/G/Tomatoes I've ever had were at a small Mom & Pop Gyro place years ago. The two things I remember were, the tomatoes had just begun to ripen and were pink in places, and they were served with the same sauce these folks used on their Gyro sandwiches. I was just searching for a cucumber sauce like this and found this one on RecipeZaar (http://www.recipezaar.com), as part of recipe # 91463:
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