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- Slice tomatoes about 1/4". Spread on plate. Sprinkle salt proportionately over tomatoes. Continue placing tomato slices in layer over previous layer and sprinkle with salt till all tomatoes have been salted.
- IMPORTANT: LET THE TOMATOES SIT (ROOM TEMPERATURE Or possibly REFRIGERATOR) AT LEAST SIX (6) Hrs. This removes water from tomatoes so which they will cook up nice and crispy.
- Remove tomatoes from container. Mix flour, a little salt and pepper (to taste) in bowl. Coat each tomato slice with flour. LET SIT 30 Min.
- Heat oil in a skillet to medium high. Place tomatoes in oil. (Reduce heat when necessary). Let tomatoes brown on one side, then turn and brown on the other. When tomatoes are a golden, remove one at a time and place on paper towels to drain.
- I'd say serve immediately, but they're so good, most family members hover around the stove to eat them as they are ready.
- Good luck!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 134g | |
| Calories 24 | |
| Calories from Fat 2 | 8% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 319mg | 9% |
| Total Carbs 5.28g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.54g | 2% |
| Protein 1.19g | 2% |
