Adapted from Betty Crocker’s International Cookbook
4 firm, ripe medium-sized tomatoes, or 2 large tomatoes
1/2 C fine cracker crumbs
1/2 tsp. dried parsley*
1/2 tsp. kosher salt
1/4 tsp. pepper
1/4 C olive oil
Mix together the cracker crumbs, parsley, salt and pepper. Heat the olive oil over medium heat. Slice the tomatoes into 1/2-inch slices, and coat with the cracker mixture. Fry the tomatoes, turning once, until golden brown on each side.
*Alternately, you can omit the dried parsley, and sprinkle the fried slices with freshly chopped parsley.