Heat a skillet with enough olive oil to layer the bottom and fry tomatillo slices.
Sprinkle a hefty pinch of salt and pepper into gluten-free flour and mix.
Dip sliced tomatillo slices into gluten-free flour and coat on both sides.
Shake off excess flour, then lay tomatillo slices in hot skillet to fry.
Fry on each side for about two minutes, or until crispy and golden brown.
When finished, plate slices and let cool for 2-3 minutes.
Drizzle pesto sauce all over the tops and serve. Click here for pesto sauce recipe!
Note: For a crispier tomato that binds a little better, you can use a couple tablespoons of cornmeal.
Note: Be sure to use FIRM tomatoes. The slices should be pretty firm.