You know what happens when you buy green tomatoes and forget about them on the counter? They ripen, slowly. What is interesting is that half ripe tomatoes make for really delicious cooked tomatoes. They have a nice balance of sweetness and acidity, and they are just a little bit juicy with enough structure to give them a bit of bite after cooking without falling apart. In short they are perfect for a flour-egg-seasoneed cornmeal dredge and a quick pan fry. Add some good bread, creamy mayo, crisp lettuce and crunchy-chewy bacon and you've got a meal to remember.
