Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 2-oz piece Parmesan cheese, 1 tb Salt
-room temperature, rind 1/8 tb Cayenne pepper
-removed, cut into 4 pieces 4 Firm slightly underripe
1/2 c Yellow cornmeal -tomatoes cut into 1/2-inch
2 tb 1-inch pieces fresh chives -slices
1 tb Ground cumin 3 tb (about) olive oil
1 tb Sugar

Steel Knife: Process cheese until finely minced, about 1 minute. Add
cornmeal and next 5 ingredients and mix using on/off turns until
chives are finely minced. Transfer to shallow dish.

Dredge tomatoes in cornmeal mixture to coat, patting lightly to
adhere.

Posit10n rack in center of oven and preheat to 250'F. Heat 1 T olive
oil in heavy large skillet or griddle (preferably nonstick) over
medium- high heat. Add tomatoes in batches (do not crowd). Cook until
crisp and golden, about 30 seconds per side. Transfer tomatoes to
baking sheet and keep warm in oven. Repeat with remaining tomatoes,
adding more oil as necessary. Serve tomatoes hot.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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