from Sundays at Moosewood Restaurant

all your green tomatoes                                     S&P, to taste

cayenne, Tabasco, or other hot sauce             1/3 cup unbleached white flour

2 Tbsp cornmeal (white or yellow)                  1/4 cup vegetable oil

Slice tomatoes into 1/4″ slices. Discard ends. Spread slices on platter or cutting board and sprinkle generously with salt, pepper and cayenne or Tabasco. Turn slices over and season the other sides. In shallow bowl, combine flour and cornmeal. Dredge tomato slices in flour mixture, one at a time, covering each side thoroughly. Shake any excess flour off slices. Heat oil in heavy frying pan, preferably well-seasoned cast iron. When oil is hot but not smoking, fry slices in batches; don’t overcrowd pan. Fry about 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately. For Green Tomato Pie: Place fried tomatoes in prepared pie crust, cover with grated cheddar or gruyere cheese. Put on top crust, prick holes for steam to escape. Bake at 350º for 1 hour.