You know what happens when you buy green tomatoes and forget about them on the counter? They ripen, slowly. What is interesting is that half-ripe tomatoes make for really delicious cooked tomatoes. They have a nice balance of sweetness and acidity, and they are just a little bit juicy with enough structure to give them a bit of bite after cooking without falling apart. In short, they are perfect for a flour-egg-seasoned cornmeal dredge and a quick pan-fry. Add some good bread, creamy mayo, crisp lettuce, and crunchy-chewy bacon and you’ve got a meal to remember.
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