Preserved exactly as written in the original source
Cut firm, ripe tomatoes in slices one-half inch thick
Dredge with yellow corn meal
Salt and pepper to taste
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Fry in bacon drippings over low flame until light brown, but still firm
Modern guidance to help you succeed with this vintage recipe
The cornmeal coating creates a protective barrier that prevents moisture loss while developing a crispy crust through the Maillard reaction. Cooking over low heat allows the natural sugars in the tomatoes to concentrate without breaking down the pectin structure, keeping the slices intact. Bacon drippings provide both fat-soluble flavor compounds and a higher smoke point than butter, preventing burning during the extended cooking time needed to achieve proper browning.
Tomatoes can be sliced and stored between layers of paper towels in the refrigerator up to 2 hours ahead. Do not dredge in cornmeal until just before cooking, as the coating will become soggy.
Fried tomatoes are best served immediately and do not store well. The cornmeal crust will soften significantly within 30 minutes. If necessary, leftovers can be refrigerated for up to 1 day and reheated in a 400°F oven for 5-7 minutes to re-crisp slightly, though texture will be compromised.
AI-generated tips from Chef Cecil's culinary database
Tomatoes can be sliced and stored between layers of paper towels in the refrigerator up to 2 hours ahead. Do not dredge in cornmeal until just before cooking, as the coating will become soggy.
Fried tomatoes are best served immediately and do not store well. The cornmeal crust will soften significantly within 30 minutes. If necessary, leftovers can be refrigerated for up to 1 day and reheated in a 400°F oven for 5-7 minutes to re-crisp slightly, though texture will be compromised.
