Standing out in the grocer’s produce department a couple days ago was a lovely display of green tomatoes at $3.49 a pound! Being a fan of the fried version all my life (a Dutch favorite), I couldn’t resist and picked up a big one. Today I decided not to fry the slices coated with seasoned flour, but to pop them into a buttered cast iron pan and bake them at 400 degrees. It took longer than I expected, but I flipped them once 10 minutes before deciding they were done and they turned out as good as the stand-at-the-stove version. Crispy and crunchy on the outside, deliciously sour and soft in the middle. Of course, this single-pan method wouldn’t suit a crowd but baking sheets exist, don’t they?