| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables, Tomatoes, Meatless |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Green tomatoes, sliced verti cally 1/4 inch thick |
| 3 |
|
Garlic, clove, sliced |
| 3/4 |
c |
Flour |
|
|
Salt |
|
|
Pepper |
| 4 |
tb |
Olive oil |
INSTRUCTIONS
Shake tomato slices in a paper sack with salt, pepper
and flour. Heat oil over medium-high heat in a black
iron skillet. Add tomatoes and garlic. Cook without
stirring for about 5 minutes, then, using a stiff
spatula, scrape bottom of skillet and turn tomatoes.
Continue to cook over medium to high heat, scraping
bottom of skillet occasionally to prevent burning. You
want the tomatoes which come in direct contact with
the skillet to get dark. You should expect some
sticking; just scrape hard. Try to resist adding more
oil but do so if you must. When most of the tomatoes
have turned olive green or dark brown, about 20
minutes, lower heat to low. Continue to cook, worrying
the tomatoes around with the spatula until they are
all either brown or olive green.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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