Here is another great appetizer we made with green tomatoes from my sister’s garden!

 Slice firm green tomatoes about ¼” thick. Whisk one egg. Dip each slice into the egg wash, then into coarse cornmeal until fully coated on both sides.

Saute the tomato slices in good extra virgin olive oil until golden brown on both sides. Season with salt and pepper and serve with a spicy romesco sauce!