Slice your tomatoes to ¼" of thickness or ½" if you really enjoy a meaty ‘mater on your plate. I used my mandolin to keep the thickness consistent. Discard the end pieces.

Salt cure the tomatoes for 30 minutes to draw out a lot of the moisture. Wash off the salt.

Mix the first layer of flour, salt, pepper and garlic together. Dredge your tomato slices through the First Layer and place on cookie sheet. When sheet is full of tomatoes, place in the freezer for 15-20 minutes, or until chilled through.

Prepare two shallow bowls, one with the Egg Wash and the other with the Second Layer of bread crumbs. Remove cookie sheet from freezer.

Dip each tomato in the egg/milk wash and then dredge through the breadcrumb mix, then return to the cookie sheet.

After each tomato has finished its second layer, place the cookie sheet back in the freezer for an additional 20 minutes.

Using a Freezer storage bag, place as many frozen tomato slices per bag based on how many are in your family and how many you will be frying up per meal. Do not exceed more than 6 tomatoes per quart bag to ensure a good freezer. If storing more than 6 tomato slices, use a gallon size bag.

When you’re ready to fry up these battered, green beauties, simply heat up a cast iron skillet with a couple tablespoons of your favorite cooking oil, and fry up the frozen tomato slices. No need to thaw first.