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Fry in hot grease or oil until browned, turning gently (about 3 minutes each side). Keep warm in a low 200°F to 250°F oven if frying in batches.
Heat the oil in a large skillet over medium-high heat. Working in batches, cook the tomatoes until golden, 1 to 2 minutes per side. Transfer to a paper towel–lined plate. Season with ½ teaspoon salt before serving.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine .
154 calories each
grams total fat
215 milligrams sodium