Fried Green Tomatoes

• 2 green (unripe) tomatoes (8 oz. each)
• Salt and pepper
• 2 ripe red tomatoes (8 oz. each)
• Semonlina flour or yellow cornmeal
• About 2 tablespoons olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• 2 tablespoons butter
• 1 tablespoon chopped parsley
• 1 cup rinsed and crisped frisee or baby salad mix

1. Rinse green tomatoes; cut crosswise into 1/2-inch-thick slices, discarding tops and bottoms. Lightly sprinkle both sides of slices with salt and pepper. Lay in a single layer on paper towels. Let stand 5 to 10 minutes.
2. Meanwhile, cut red tomatoes in half and squeeze juice and flesh into a fine strainer set over a bowl; press enough tomato solids through strainer to make about 1/3 cup liquid.
3. Coat green tomato slices in semolina flour or yellow cornmeal. Pour 2 tablespoons olive oil into a 10- to 12-inch nonstick frying pan over medium heat. Cook tomato slices in a single layer until golden brown on both sides, 8 to 10 minutes total. Stack slices on two dinner plates.
4. Add the 1/3 cup tomato juice and solids, vinegar, and butter to pan; stir constantly over medium-high heat until butter is melted and incorporated into juices, 1 to 2 minutes. Add parsley and salt and pepper to taste. Spoon sauce over tomato stacks.
5. Mix frisee with 1 teaspoon olive oil; mound equally on tomato stacks.

green, salt, red tomatoes, flour, olive oil, sherry vinegar, butter, parsley, baby salad mix

Taken from www.myrecipes.com/recipe/fried-green-tomatoes-6 (may not work)