Hi Emily, I usually mix flour & cornmeal to bread fried green tomatoes directly on the cut sides of each slice. My breading wouldn't stick to a whole cherry tomato. You could dip them in egg then bread them, but I think you would want to deep fry them to get the whole coating cooked, and that wouldn't be semi-healthy. :-) What about cutting them in half, breading the cut side, and frying just that side? Might turn out ok. Use the hard ones, because as green tomatoes start to ripen the skin will come loose when you fry them & with all the skin on a cherry tomato it would taste chewy in your mouth. You can also pickle green cherry tomatoes, I'm sure there's a recipe somewhere on the forum. You can even use end-of-season ones as long as there's enough acid in the brine. I don't know whether green tomato pickles start with 100% vinegar or what, maybe someone else will weigh in. No matter how you want to fry them, you have nothing to lose, so I say go for it & see how it turns out. Melissa

I always have plenty of beefsteak, and they just keep growing. That's the nice thing about indeterminates, they just don't stop. I plant about 25-30 of them along with my Big Beef, that really produce. This year, we planted about 200-300 plants and most are Big Beef. You can use almost any Beefsteak type, since big is one of the main part of the description. Most heirlooms are of the Beefsteak type, but take longer to produce. I just start my plants extra early to give them a head start. I know people say that the size of the plant doesn't mean anything as far as production dates, but I've found that it does. My plants are usually at least 4" pots, and 12-18" tall when they go into the garden. Some people will have fried green tomatoes for the entire meal a few times each year. Not me, tho. I get my tomato seeds from Jordans Seeds out of MN, very reasonable pricing and good seed and service. I usually buy 1/16 oz or more of any variety, usually costs about $3-4 for that amount. Look for open pollinated instead of heirloom, usually cheaper without the hype. Marla

We had to good hard freezes here, in Tahlequah, this week. Oh well, winter is coming. Enjoy those green tomatoes! My wife is still canning tomatoes from our garden. George

Cathy, Fried Green Tomatoes was always a breakfast food in my family, it wasn't until I met Elery that I realized other people actually had them for dinner! I do have a recipe for "oven fried" green tomatoes and it's not bad, but it's not fried green tomatoes, exactly. Still yummy, though, and I just use cornmeal because my daughter is celiac and can eat these. Oven Fried Green Tomatoes 1/2 c. cornmeal 1/2 tsp. salt 1/4 tsp. pepper 1 tbsp. water 3 med. size green tomatoes, cut in 1/4" slices Vegetable cooking spray Combine cornmeal, salt and pepper; set aside. Combine egg and water; beat well. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Lightly coat a 15"x10"x1" baking pan with cooking spray. Place tomatoes in a single layer in pan. Bake at 450 degrees for 30 to 40 minutes or until golden brown, turning once. Yield: 6 servings, about 64 calories per serving. NOTE: Yellow squash may be substituted for tomatoes. Annie