Fried green tomatoes

Instructions

• Slice tomatoes about 1/2 inch (1 cm) thick. Place flour in a shallow plate. Melt 1 tablespoon (15 mL) butter in a frying pan set over medium heat. Tomatoes will caramelize quickly in a dark nonstick frying pan. Swirl butter to coat pan bottom. Quickly dredge a slice of tomato in flour. Shake off excess and slide tomato into pan. Repeat with more slices. Don't crowd tomatoes. Do in batches and using more butter and sugar as needed.

• When pan is full, increase heat to medium-high. When tomatoes have started to brown on underside, from 3 to 5 minutes, dot with remaining 1 tablespoon (15 mL) butter. Sprinkle tops with 1 tablespoon (15 mL) sugar, salt and, for a spicy flavor, cayenne. Turn and fry until tomatoes start to caramelize, from 3 to 4 minutes. If tomatoes start to burn before browning, add a little more butter to pan. Sprinkle tomatoes with remaining sugar, then turn and cook until both sides are caramelized, about 1 to 2 minutes. Serve right away.