Source: dLife

Lightly coated fried tomatoes with crunchy pecans.

Servings

0.5
0 1/2 cup  whole wheat flour 0.5
0 1/2 cup  chopped pecans 1.5
1 1/2 tsp  black pepper 6.0
6 each  Tomatoes, green, fresh, whole, large 2.0
2 tbsp  canola oil 1.0
1 tbsp  fresh basil

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.