I'm a big fan of fried green tomatoes, so I took some of this year's tomatoes at first blush and sliced & froze the slices (single layer). You thaw them, and do just like you do with fresh: salt them & let them sit, drain off the excess liquid, dip in flour & fry in oil. No difference from fresh, except DH says the frozen ones have a slightly BETTER consistency.
Nan
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