6 med tomatoes (green, but turning pink)

1 c cornmeal

1/2 tsp salt

1/4 tsp pepper

1/2 tsp oregano

bacon drippings

Cut tomatoes horizontally into 1/4″ thick slices, discarding the top and bottom slices. Mix cornmeal with seasonings. Coat the tomatoes well. In hot skillet containing bacon drippings, add tomato slices in one layer. Lower heat to medium and fry for about 6 minutes, or until golden brown. Drain on paper towels. Repeat with remaining tomato slices.

Serves 8