But it's clearly not one my child possesses.
If you're into things like picking and eating unripe tomatoes too, here's a great recipe for them. (I usually wait until the end of the season in September-October, but there always a few stragglers that come off the vine too soon.) This is enough for a dinner for 2, but of course they always make for a great appetizer as well.
Fried Green Tomatoes
8-10 decent sized green tomatoes
3 1/2 tsp. Kosher salt
1 3/4 tsp. pepper
5 eggs, beaten
1/2 cup milk
3 cups all-purpose flour
4 cups Italian breadcrumbs
1/2 cup cornmeal
4 cups olive oil
1 package shredded mozzerella cheese
Slice tomatoes 1/4-inch thick.
Season tomato slices with a little salt and pepper and set aside.
Whisk together eggs and milk and set aside.
In a second bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper. Set aside.
Place breadcrumbs in a bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside.
One slice at a time, coat the tomatoes with flour mixture, shaking off excess.
Then coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a wax paper or parchment lined baking sheet. Repeat process with remaining tomatoes.
Heat 2 cups oil in a skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer.
Place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side.
Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, dump oil and heat remaining 2 cups oil in skillet. Fry the rest of the tomato slices.
While the tomatoes are still hot, sprinkle cheese on top. If you have any extra spaghetti sauce around, it's yummy poured on top as well.