Green tomatoes, fried

Yield: 1 servings

Measure Ingredient
1 pounds Tomatoes, green
1 Pepper, red for contrast
½ cup Cream
Butter or oil for frying
Salt and pepper to taste

Core and cut green tomatoes. The skin may be a problem depending upon the age of the tomatoes;if necessary, peel the skins. Melt butter or shortening;fry the tomatoes until they become translucient but not mushy. Season and add the pepper for colour; add the cream being careful that it does not curdle. Enjoy Posted by Helen Peagram in Intercook

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