Hi Tiffany,
I fix them several different ways ( with and without cornmeal), today I did the quick and easy way. Just a milk and egg wash and then into flour, cornmeal, spices and then into the oil. I did fix a cheese dip to pour over them. I do slice my tomatoes pretty thick ( 3/8" to 1/2" ) and use about 1/4" of oil in the skillet so I do have to turn them to get both sides cooked. I use 350 degrees not 375 to insure they do get cooked inside and not burn the mix. Growing up as a little kid my grandmother made the best that I have ever eaten and I’m not sure of her recipe.
To me homemade is so much better than in a restaurant, even though if they are on the menu I will order them. If you put any kind of a topping on them and you serve them right out of the skillet, a fork is a must. I agree with you about being served with utensils.
Yep, little cherry tomatoes are not designed for this dish. Lot of work for a little bite.
Thank you and have a great growing season.
Thomas
