I have posted before that my garden has taught me many things.
Gardening, by nature (no pun intended) teaches patience. You just can't rush Mother Nature. Things grow. They ripen. And then you eat them. That's the way it is.
Unless it's a tomato you're growing..
Now I know I should wait out the next week or so and then harvest beautiful red, ripe tomatoes, but I can't wait. I want to eat tomatoes today. I'll just pick a few...
I'm learning patience, I haven't perfected it.
(OVEN) Fried Green Tomatoes: makes as many as you want...
3 green tomatoes
1 cup panko bread crumbs
1/4 cup grated parmesan cheese
1 egg, beaten
salt and pepper
1/4 cup olive oil
Preheat your oven to 400 degrees F.
Pour the olive oil into a rimmed cookie sheet.
Slice the tomatoes about 1/2 inch thick. Sprinkle with salt and pepper.
Set up your breading station with 2 shallow pie plates.
Combine the panko and cheese in one.
Beat the egg in the other.
Dip the tomato slices in egg, then coat with the panko / cheese mixture
Set aside to allow the tomatoes to "dry".
While the tomatoes are drying, place the cookie sheet into the oven for 5 minutes for the oil to get hot.
Carefully, lay the tomatoes in the oil and place back into the oven.
Oven fry for 10 minutes. Turn the tomatoes over and oven fry for 10 more minutes.
Sprinkle with salt and enjoy.
Patience is a virtue, but fried green tomatoes are a blessing.
Garden Tip:
Old knee high stockings or panty hose make great tomato ties. They stretch, water flows through them and they won't hurt the tender tomato stalks (or anything else you need to tie up) They are also virtually invisible in the garden! 
