In a large skillet, pour vegetable oil (enough so
that there is 1/2 inch of oil in the pan) and heat
over a medium heat. Place tomatoes into the frying
pan in batches of 4 or 5, depending on the size of
your skillet. Do not crowd the tomatoes, they should
not touch each other. When the tomatoes are browned,
flip and fry them on the other side. Drain them on
paper towels.
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