Categories: Vegetables, Vegetarian 
      Yield: 4 servings 
  
  2 1/2 lb Green tomatoes, sliced verti             Salt 
           -cally 1/4 inch thick                    Pepper 
      3 ea Garlic, clove, sliced               4 tb Olive oil 
    3/4 c  Flour                           
  
  Fat grams    per serving:              Approx. Cook Time: 30 1) Shake 
  tomato slices in a paper sack with salt, pepper and flour. 2) Heat oil over 
  medium-high heat in a black iron skillet. Add tomatoes and garlic. Cook 
  without stirring for about 5 minutes, then, using a stiff spatula, scrape 
  bottom of skillet and turn tomatoes. Continue to cook over medium to high 
  heat, scraping bottom of skillet occasionally to prevent burning. You want 
  the tomatoes which come in direct contact with the skillet to get dark. You 
  should expect some sticking; just scrape hard. Try to resist adding more 
  oil but do so if you must. 3) When most of the tomatoes have turned olive 
  green or dark brown, about 20 minutes, lower heat to low. Continue to cook, 
  worrying the tomatoes around with the spatula until they are all either 
  brown or olive green. (Don't worry them too much; if you are too worrisome 
  they turn mushy.) (Old family recipe; garlic and olive oil are my 
  additions.) Source: Overton Anderson