I cooked them pretty much the same way as I cook my fried okra. First, I put a little flour, salt and pepper on a plate. Next, I cracked a few eggs in a bowl and added a few tablespoons of water. Then, I filled another bowl with cornmeal. I cut the tomatoes into thick slices, dipped them in the flour, then in the egg, then in the cornmeal and finally fried them in sizzling canola oil until brown on both sides. Sprinkle with salt as soon as they come out of the frying pan.
My grand-parents' garden: