Source: dLife

Lightly coated fried tomatoes with crunchy pecans.

Servings

0.5 cup whole wheat flour
0.5 cup chopped pecans
1.5 tsp black pepper
6 Tomatoes, green, fresh, whole, large , cut into 1/2" slices
2 tbsp canola oil
1 tbsp fresh basil (or 1/4 teaspoon)

1 In a shallow bowl, combine the flour, pecans, and pepper. Dip the tomatoes into the mixture, turning to coat both sides.
2 In a large, heavy skillet, heat the oil over medium high heat. Working in batches, add the tomatoes in a single layer. Reduce the heat to low and cook slowly until brown on one side.
3 Turn the tomatoes carefully and cook until the inside is tender and second side is brown.
4 Remove each slice as finished and place on a warm serving dish. Repeat to cook all the tomatoes.
5 Pour the pan drippings over the tomatoes and sprinkle with the basil.

Best when served hot.