Not Your Momma’s Fried Green Tomatoes

Wash and dry the tomatoes.

Slice across the middle, then again across the widest part of the tomato, making just under 1/2-inch slices. Place in a ceramic dish. Add balsamic vinegar, olive oil, garlic and freshly ground pepper.

Then roughly chop the thyme and rosemary and add it to the marinade. Note: you will be discarding the herbs and the marinade before you cook the tomatoes.

Allow the tomatoes to marinate for about 1 hour.

Heat a skillet or cast iron pan. Add the tomato slices, drained from the marinade, and sear for 1 to 2 minutes per side.

Place on a serving dish, drizzle a splash of olive oil, some freshly ground pepper, sea salt flakes (recommend Maldon salt ), and slices of cheese. You can use a vegetable peeler for nice thin slices. Use any of the cheeses recommended. Kefalograviera is the Greek equivalent of pecorino and parmesan.

Enjoy with some thin slices of a crusty country bread, as side dish for steak, or just for something different.

Note: You can adjust the quantities depending on how many tomatoes you want to use up. The quantities listed are just suggested.