Fried green tomatoes

It is harvest time: tonight is the harvest moon, and I spent the day at the garden today gathering ground cherries, purple potatoes, bundles of herbs, various squashes, raspberries and green tomatoes. I gathered more than 5 lb of green tomatoes total, mostly small ones but a few large enough to try frying. I've never tried fried green tomatoes, although I knew they were a thing: I had thought it would need faffing around with batter. But Hannah recommended frying them simply in a pan, so we ate the big ones fried like this for a late lunch, hunger piqued by a day of working outside.

~4 large green tomatoes
butter or oil for frying
salt and pepper

Slice the tomatoes thickly: about 1 cm thick, making sure each one has the two flat sides without skin. Heat the fat in a frying pan then place the slices in the pan.  Fry for about 5 minutes on each side, turning over halfway through, until both sides are lightly browned and the tomato is tender. Move the slices to a serving plate, season liberally and eat.


Really good: them being underripe made the texture nice and firm and not too wet, great for frying. The taste is not so strong, but tangy and good: goes really well with salt and pepper.