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1
My apologies that there are no actual measurements - this is one of those handed-down recipes that requires a little bit of kitchen experience.
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We enjoy this most when days grow shorter and cooler - choose end-of season tomatoes that are just beginning to ripen; firm and green with a blush of pink. If you aren't lucky enough to have your own garden, ask at a local farm stand. Cook as many or as few tomatoes as you need; prep and cooking times depend on quantity prepared.
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Wash tomatoes and slice about 1/2 inch thick.
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Mix together cornmeal and flour, about half and half; season mixture with salt and pepper.
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With burner at about medium-high, heat about 1/4 inch of oil in a heavy pan. Bread the tomato slices and brown in the hot oil, turning slices to fry both sides a golden-brown.
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When finished, the tomatoes will have soaked up almost all of the oil. (If not, remove most of the rest, but leave all the browned cornmeal and flour you can with 2 - 4 tablespoons of oil).
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Transfer slices to a shallow baking/serving dish, leaving 3 or 4 of the riper slices in the pan to squish up with a pancake turner (if making a big batch, leave even more in the pan).
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8
Pour enough milk in the frying pan to make a gravy with the squished-up tomatoes and the residue of cornmeal, flour, and oil. Bring to a simmer and season gravy to taste with salt, pepper (and Tabasco if desired). Pour gravy evenly over tomatoes and serve immediately.
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9
For the full experience, serve with buttery grits (to mix with all that gravy) and fried ham slices.
