When I think of fired green tomatoes I do not think about the deep fried ones. I do like those but I prefer my green tomatoes without all of the breading. Which is why I normally shallow fry them. Cooking them this way also keep from dirtying up a lot of oil.
First we need green tomatoes that are not to ripe. Notice how mine have a white star pattern? These are perfect. If they have a little pink that is ok also. If they have a lot of pink they will cook down to sauce. Thats not what I am looking for toady. But that sauce is really good over the breaded and deep fried green tomatoes. I will have to make a post on that latter. Once you get them home store them in the refrigerator and use them within a day or two. Otherwise they will get to ripe.
Cut them into 1/2 inch rounds and cut the rounds in 4 equal size pieces.
Seasoning if fairly basic. 1/4 Cup Flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon granulated garlic and 1/4 teaspoon onion powder. This all gets mixed up with the cutup tomatoes.
This gets add to a wide flat bottom pan with 1/3 cup of oil (I used olive oil) heated to medium. After adding the tomatoes to the pan cover and cook on medium flame for 5 minutes.
After 5 minutes stir them and return the lid. Do this three times, total covered cooking time is 15 minutes. The steam trapped by the cover will help to slightly soften the green tomatoes. After this remove the lid and turn up to high. Continue cooking on high and stir every 3 to 5 minutes until you get some nice brown spots on the tomatoes. Strain as much of the oil as possible and enjoy. My total cooking time was 45 minutes.