Maybe you can see the steam rising from these green tomato slices. I meant to make some before work, but ran out of time. But I was feeling peckish after taking Sophie for a long post-work walk.
They're not fried, but broiled, an idea suggested by Bee at Jugalbandi. I dipped the slices in a beaten egg, then in a mixture of cornmeal, semolina and sesame sprinkle and ran them under the broiler on a rack atop a cookie sheet. I just did one fat tomato as a test run.
The tomato itself tastes great, but the coating needs work. It may be that frying is really the way to go here. Or I need to try bread crumbs instead. And add salt to the mix instead of salting afterward.
Lord knows I have plenty more tomatoes to experiment on.