No, this has nothing to do with the movie. I recently was forced to pick almost a dozen of my tomatoes green because they had suffered from Blossom End Rot. Essentially the whole tomato is still green, but the bottom tip begins to rot, while still on the stem. Nothing can be done for these, and it is reccomended you just prune them and throw them out. But I hate to waste food, and I was still upset at the loss. And I figured, all I really needed to do was chop off the bottom and the rest was fine. But what the hell could I do with green tomatoes? Well, I only really know one recipe for green tomatoes, and that's to fry them.
I'm normally not a fan of fried green tomatoes. Generally they are greasy, and/or the tomatoes are cooked in a high heat (I'll get to this) so that the outside is crispy, but the inside is still hard. Let alone, I've never seen or heard of anyone frying tomatoes this small. So I'll tell you right now that they came out utterly gorgeous.
To start, slice your tomatoes into medallions and lay them flat on a paper towel. Lightly spinke salt over all of the tomatoes, then allow to sit for 10 minutes. This will help draw excess moisture from the tomatoes. While they sit, you can prepare the batter. In one bowl, pour white flour. This is stage one. In the second bowl, beat two eggs and a dollop of milk (maybe a couple of tablespoons worth). This is stage two. In the third bowl, mix equal parts breadcrumbs and cornmeal, a little cayenne pepper, a dash of salt and pepper. This is stage three.
Pat your tomatoe medallions gently with a paper towel, then dredge them in the flour. Follow this with a dip in the egg mixture. This part can be twicky, and the egg mixture won't want to stick too easily to the flour. Once that's done, transfer the tomato to the breadcrumb/cornmeal mix and coat. Once that's done, put the tomatoes on a plate and let them rest a good 5-10 minutes.
While they rest, take out a frying pan. You'll want to add enough oil to go 1/2 to 3/4th up the tomato slices, but not cover them completely. I think I ended up using ~1/2-3/4ths of a cup, but my tomatoes were cut fairly thinly. Into the oil, add a pat of butter. Heat the oil on medium. This is important. At medium, the outside will crisp, but the tomato itself will also cook so that it softens and becomes delicious. At high heat, the outside will crisp much more quickly, but the inside will still be raw. If you've ever tried eating raw green tomato, you know it isn't too tasty. And it's also fairly hard, so it isn't easy to eat. So, medium heat. How do you know when the oil is ready? The butter will melt and start to sing. That is, the butter will stop melting and actually start to gently fizzle. That's when it is time to add your tomatoes.
Whether small or large, the tomatoes will take about 4 minutes on each side to get a golden brown. While they cook, you can make your southern tartar sauce to go with it. What's that? Equal parts sweet relish, mayo, and a few dashes of hot sauce (not enough to make it hot, just to add to the flavor a little). Personally though I'm more a fan of sweet relish than I am of mayo, so I add a little extra relish. You can choose whatever you want.
Once your tomatoes have cooked, flipped, and cooked, take them out with a spatulo and lay them on a paper-towel covered plate. You can eat them from there- I reccomend you don't drizzle the sauce over them but rather you dip the tomatoes into the sauce, or take a little on your fork and dab it on each piece.
The nice thing about using these young baby tomatos, actually, is that they become a fingerfood and a really nice snack. For such tiny things, they are a lot of work, but I swear it is actually worth it. Take a look for yourself: