My ds thinks I make the best. That's his opinion :o)

Slice, place on a wire rack, with drip pan underneath.
Sprinkle each side with salt, to pull the juices.

Have in a plastic bag mixed equally, cornmeal and flour

Put couple slices in and shake to coat, place on rack again, and REFRIGERATE for a while.

When ready to cook, retoss the slices in the cornmeal/flour and place in heated oil. You are not gonna deep fry, but pan fry, and turn each slice couple times to get them evenly browned.

Drain on a paper bag with a paper towel, and remove quickly to a dish, so they won't get soggy.

That's the way I do it. You get a good crisp coating and they stay crisp IF there are any leftovers.

We love a fried green tomato BLT on grilled and buttered hoagie halves and top the warm tomato with your favorite cheese. No mayo needed

I have to tell you that I don't even bother trying to make up all my green tomatoes. I pick them all and spread them out on a table that I have on my porch or if it's freezing, on a cabinet and they continue to ripen just like if they were on the vine. Year before last I had fresh tomatoes until February. They are not as good as vine ripened but still better than anything you can buy in a store.

Remember most produce companies pick the tomatoes green and then let them ripen.....

One of the neighbors just gave us about 2 gallons of green tomatoes.Most of them are too small to fry so I was trying to think what else to do with them.I'm going to do what Ruthie did and put them out in the shop on a table to ripen.I plan to fry some over the weekend but I know there's no possible way we will eat them all fried.Probably one "frying" will be all everyone around here will want.LOL I had also thought of some kind of salsa but most salsas call for ripe tomatoes.Any ideas there Ruthie?

I don't have a recipe for green tomato salsa but there are tons of them out there. It should be a very tasty thing to make......

Here is a link that might be useful: Green tomato salsa

I've been wanting to fix some so Glenda's recipe just convinced me I had to try hers.

Green Tomato Chow

16 cups finely sliced green tomatoes
8 cups sliced onions

Sprinkle well with pickling salt, and let sit overnight.
In the morning drain and put in a large pot, add 3 Cups vinegar, 6 Cups sugar, and 1/2 cup pickling spices (in a bag)
Cook ,stirring often, until soft and thickened somewhat.
Seal in hot sterile jars. Makes about 6 pints.

green tomato pie is delicious! Have my former MIL's recipe.

I'd love to see the green tomato pie recipe. Never heard of it, but I might try it it if I get some ambition.

Green Tomato Bread
Yields 2 loaves (about 20 servings)

1/2 cup canola oil
8 ounces nonfat yogurt, plain
3 large eggs
1 cup sugar
1 cup Splenda (or use all sugar)
2 cups green tomatoes, pureed, juice drained and discarded
2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 teaspoon ground cloves

Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine oil, yogurt, eggs, sugar, Splenda and green tomatoes in a large bowl and mix well. Sift together all purpose flour, baking powder, baking soda, and spices and add to wet ingredients along with the whole wheat flour. Stir together just until combined. Divide evenly between two prepared pans and bake just until a toothpick comes clean from the center of the bread, about 45 minutes. Let cool in pans, then remove. To retain moisture, wrap in plastic wrap and store in the refrigerator. May be frozen.

this is the website for it
Green Tomato Bread

this site has an awesome looking recipe with pics of green tomato pie, I have never had it but I want to try some
Deep Dish Green Tomato Pie

Adellabedella, I don't have a recipe but am watching your thread to get recipes/ideas myself, as I have never prepared them. When we first moved to the south, I had never heard of them. A neighbor brought me some green tomatoes, so I placed them in my kitchen windowsill to ripen up. Sometime later, I told her how much we had enjoyed the tomatoes, but it had taken forever for them to ripen up. She laughed and told me about fried green tomatoes! All these years later and I still haven't made them. Guess I can't call myself a southerner until I do!

This is my MIL tried and true green tomato pie. It is a dessert!

green tomato pie
5 cup green tomato slices, unpeeled
pastry for 2 crust pie
2 TBL lemon juice
1 tsp grated lemon rind
1 cup sugar
1/2 cup flour
1 tsp salt
1 tsp nutmeg or cinnamon
1/2 cup cracker or cereal crumbs
1 Tbl oleo
1 egg beaten, with 1 Tbl water

Line 9 in plate with pastry, chill. Sprinkle green tomato slices with lemon juice, lemon rind, toss with sugar, flour, seasonings. Sprinkle crumbs onto pie shell; fill with tomato slices: dot with butter. Cover with top crust, puncture, brush with egg glaze. Bake 425 35-45 minutes until golden brown.

Think the crumbs are to kinda soak up the juices.

I have a book on tomato gardening, put out by Rodale Publishing. It says to roll green Tomatoes in newspaper and keep them in a cool dark place. I put mine in a shoebox in my front hall closet. The book says they will ripen this way. I'd love to still have fresh tomatoes available until January. My favorite sandwich on all the earth is a BLT, on toast, with mayo.

Never heard of fried green tomatoes being such work. Dice, shake in cornmeal with salt & pepper to taste, Stir fry. Always disappear around here.

Glenda!!! I had not even thought of Green Tomato Pie! Thank you for mentioning it. I have a recipe for it that was given to me by a precious lady at our church.Until I ate her's I had never heard of it.My family always liked it too but I haven't made one in years.My recipe is back in TX and I have no idea what the ingredients are so thank you for posting yours.I know it is similar to apple pie as far as spices go.I don't remember using cracker or cereal crumbs or the egg in the one I have but I'm going to try it.

OK,just re read Glenda's recipe and see the egg is for brushing on the crust! Duhhhh!!! I think my recipe calls for cornstarch as a thickener instead of the cracker/cereal crumbs.

The tinaties are tossed in flour, for the thickener.

The crumbs, I mentioned, are probably use to absorb some of the liquid to keep the botton pastry from getting soggy.

MIL is not around for me to ask!