Fried Tomatoes

 This is great for supper, a get together or anytime.

I’ve used roma tomatoes, but you can you use what firm tomatoes you prefer too.

4 Roma tomatoes

1 - 1 1/4 c. flour
1 - 2 eggs
2 -  3 T. oil (adjust amount needed)
1/8 - 1/4 tsp. each: salt, pepper
1/8 tsp. each: paprika, dried parsley, granulated garlic

Pinch each: turmeric, red pepper flakes 

In a bowl crack 1 egg, half of salt, pepper. 

Beat with a fork to mix.

Rinse tomatoes, pat dry with a paper towel.

Cut tomatoes into slices.

In a bowl combine flour, the rest of salt, pepper, herbs and spices.

Dredge tomatoes on both sides with the egg.

Dredge tomatoes lightly on both sides with flour.

Preheat skillet to medium high heat.

Lower heat to medium, add oil.

Cook tomatoes in batches on one side for 3 - 5 minutes.

Flip over and cook tomatoes on other side for 3 - 5 minutes or until golden brown.

Remove tomatoes from pan and place on a paper towel lined plate.

Serves 4.