Bread, Wine, Salt

The point of frying slices of green tomatoes in a cornmeal crust is to make use of a foodstuff that would otherwise go to waste. At the end of the growing season, whenever that is for you, the green tomatoes that remain on your tomato plant aren't going to get ripe. You can surrender to it, and let the tomato rot in your compost, but then you wouldn't get to eat fried green tomatoes, and that would be a shame. Green tomatoes are astringent little things, almost as crisp as an apple and that really makes them perfect for frying. The heat softens them, and the astringency cuts through the fat flavor of the crust. Plus, they're simple. The only trick is to pick the tomatoes when they're truly green. If they've started to ripen and soften they'll loose some of their punch. Not that they won't taste good when dipped in cornmeal and fried, just that they won't be fried green tomatoes. Most frying recipes recommend that you remove your food from...