Last year I made Fried Green Tomatoes for the first time. (Sprinkled tomato slices -- about 1/4 inch thick -- lightly with sugar. Dipped slices in beaten egg, then in a mixture of flour and corn meal. Fried in vegetable oil.) Found out that if the tomatoes are not absolutely Garreeeeennnn that any pinkness at all means that they'll be soggy and not taste at all the same. Greener is betterrer!

My _Best of Mayberry_ cookbook has a recipe for
Summertime Fried Tomatoes (green tomatoes)
Printer version of this recipe

1/2 c. flour (I'd make this half All-Purpose, half cornmeal)
1/2 tsp. salt (I'd use less)
1/4 tsp. pepper
4 medium green tomatoes, sliced
1/4 c. margarine
1 can condensed cream of mushroom soup
1/3 c. milk

Combine flour, salt and pepper.
Dip tomatoes in flour mixture.
Fry in margarine over low heat until lightly browned on both sides.
Remove to heated platter.
Stir soup and milk into skillet.
Heat, stirring occasionally.
Pour over tomatoes. Yield: 4 - 6 servings.