Fried green tomatoes

1. Season the sliced tomatoes with salt & pepper.

2. Mix together the flour, cornmeal, sugar, 1 tsp salt, 1/2 tsp pepper in a small bowl.

3. Whisk together the egg and buttermilk in a separate small bowl.

4. Dip a tomato slice in the egg/buttermilk mixture and turn to coat both sides. Then dredge it in the flour mixture to coat and place in the hot oil. Repeat with enough tomatoes to fill the skillet but not crowd it. Fry the tomatoes until golden - about 2 minutes per side. Don't mess with them too much otherwise the breading will fall off. Transfer tomatoes to a plate lined with a paper towel to drain.

5. I served mine on top of freshly sliced heirloom tomatoes along with goat cheese and basil. Good olive oil and balsamic vinegar were drizzled over the entire dish.