Slice the green tomato into 1/4” slices. Sprinkle them with salt and let them sit a while. Pour a little corn oil into a heavy cast iron pan. Heat to medium. Dip each slice of tomato into organic corn meal and fry in pan until golden brown on both sides. Sprinkle with a little pepper. Put between layers of paper towels or brown paper and then sprinkle a little sugar on them.
Chronicle Cupboard 
