INGREDIENTS

INSTRUCTIONS

Prepare and start marinating the tomatoes early in the day. Cut the stem
button out of each tomato and cut it in half lengthwise. Trim off a small
slice on the round side of each tomatoe half and discard it. Then cut each
half, lengthwise, into 2 slices, each about 1/2 inch thick. Pack the tomato
slices into a bowl. In a saucepan, slowly stir the 2 cups of water into the
mustard powder and tomato paste until the mixture is smooth. Add the 2
tablespoons of oil, the vinegar, soy sauce, honey, the 2 teaspoons of salt,
the celery salt and cayenne.  Bring the mixture to simmer over medium heat
then simmer it, uncovered, for 5 minutes. Pour the hot marinade over the
tomatoes in the bowl and set a saucer with a weight upon it on them to keep
them submerged, and allow them to marinate at least 6 hours. Just before
serving time, drain the tomatoes in a large strainer set over a bowl.
Measure out the drained marinade liquid and add enough water to it if
necessary to bring the total measurement to 3 cups. Dissolve the cornstarch
in the liquid and bring it to simmer in a heavy saucepan over medium heat
while stirring constantly, with a rubber spatula. When the liquid simmers,
reduce the heat slightly and simmer 2 minutes longer, still stirring
constantly.  The sauce will be very thick and is meant to be so. Keep the
sauce warm, covered with a trimmed piece of paper towel and lid, over very
low heat until serving. Heat 1/4 inch of oil in a heavy, 10-inch frying pan
over medium high heat. There will be around 8 tomato slices per serving so
work in batches of 8.  Meanwhile, lightly salt bothsides of each slice,
dredge it in a bowl of the flour and set it on a plate. (Do not dredge more
than 8 slices ahead of time, they get soggy.)  Fry the floured tomato
slices for2 to 2 1/2 minutes on each side until they are golden brown. Do
not overcook them.  They retain their heat for a long time and consequently
continue to cook after they are removed from the pan. We want them to
remain crisp. Drain the fried slices for a moment on paper towels. Transfer
them to a warm dinner plate and serve the fried green tomatoes,
immediately, along with a small, warm bowl of the equally divided marinade
sauce.
Recipe By     : "Dining With Delphina"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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