| 1 | Prepare and start marinating the tomatoes early in the day. |
| 2 | Cut the stem button out of each tomato and cut it in half lengthwise. |
| 3 | Trim off a small slice on the round side of each tomatoe half and discard it. |
| 4 | Then cut each half, lengthwise, into 2 slices, each about ?inch thick. |
| 5 | Pack the tomato slices into a bowl. |
| 6 | In a saucepan, slowly stir the 2 cups of water into the mustard powder and tomato paste until the mixture is smooth. |
| 7 | Add the 2 tablespoons of oil, the vinegar, soy sauce, honey, the 2 teaspoons of salt, the celery salt and cayenne. |
| 8 | Bring the mixture to simmer over medium heat then simmer it, uncovered, for 5 minutes. |
| 9 | Pour the hot marinade over the tomatoes in the bowl and set a saucer with a weight upon it on them to keep them submerged, and allow them to marinate at least 6 hours. |
| 10 | Just before serving time, drain the tomatoes in a large strainer set over a bowl. |
| 11 | Measure out the drained marinade liquid and add enough water to it if necessary to bring the total measurement to 3 cups. |
| 12 | Dissolve the cornstarch in the liquid and bring it to simmer in a heavy saucepan over medium heat while stirring constantly, with a rubber spatula. |
| 13 | When the liquid simmers, reduce the heat slightly and simmer 2 minutes longer, still stirring constantly. |
| 14 | The sauce will be very thick and is meant to be so. |
| 15 | Keep the sauce warm, covered with a trimmed piece of paper towel and lid, over very low heat until serving. |
| 16 | Heat ?inch of oil in a heavy, 10-inch frying pan over medium high heat. |
| 17 | There will be around 8 tomato slices per serving so work in batches of Meanwhile, lightly salt bothsides of each slice, dredge it in a bowl of the flour and set it on a plate. |
| 18 | (do not dredge more than 8 slices ahead of time, they get soggy). |
| 19 | Fry the floured tomato slices for2 to 2 ?minutes on each side until they are golden brown. |
| 20 | Do not overcook them. |
| 21 | They retain their heat for a long time and consequently continue to cook after they are removed from the pan. |
| 22 | We want them to remain crisp. |
| 23 | Drain the fried slices for a moment on paper towels. |
| 24 | Transfer them to a warm dinner plate and serve the fried green tomatoes, immediately, along with a small, warm bowl of the equally divided marinade sauce |
