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"EACH TIME I fix these tomatoes, it takes me back to the Ohio farm where I grew up. I savor the taste of this delicately sauteed vegetable, with its crisp crust, moistened slightly with the pan gravy. Mom could do these to perfection! Maybe that's why this dish is my favorite part of this memorable meal."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 266 calories, 10 g fat (4 g saturated fat), 52 mg cholesterol, 372 mg sodium, 36 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Fried Green Tomatoes in Reminisce September/October 1992, p47
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Reviewed on Nov. 11, 2009 by nar84
I agree with Boom Boom I made this recipe last night and they were good but I prefer salty over sweet when it comes to my veggies:) So next time i'll stick to the original recipe.
Reviewed on Dec. 31, 2008 by boom-booms
This looks good, but my is easier and better for you. I clean and slice tomatoes before putting in sealable bag with seasoned(usually just salt and pepper) flour then place (fast but carefully) in preheated nonstick pan. Since you shouldn't spray nonstick pans, I spray the tops lightly with olive oil before turning. Slightly ripe tomatoes usually need no sugar, but my dad always liked to sweeten the "real thing". I hope you will try this, also my mom would can sliced green tomatoes so we could have them any old time.
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