Have you set some robot troops in Africa with your remote lately? Well, now’s the time to do it. Scott and Mahasti’s kids have designed the latest Tomato Head T-shirts, and we’re giving them away for free.

Maybe your old Tomato Head T-shirt is looking a little ragged or doesn’t fit as well as it used to. Take a picture of yourself wearing it on vacation, in the garden, with the kids or on Market Square (anywhere works), then post it on our Facebook page or on Twitter. If you post on Twitter make sure to tag us (@thetomatohead) or we won’t be able to see it. We’ll give you one of our new T-shirts for free. It’s as simple as that.

The South in the summer? Friend green tomatoes. The two things are synonymous and equally loved. Mahasti’s sharing The Tomato Head’s recipe for fried green tomatoes and both the Maryville and Knoxville restaurants will be serving them today as an appetizer accompanied by a honey mustard dressing.

Tomato Head’s Fried Green Tomatoes

1.5 pounds green tomatoes
2/3 cup cornmeal
1.5 tsp salt
1/4 tsp cayenne pepper
2/3 cup buttermilk
2 cups vegetable oil for frying
1 cup all purpose flour for dusting

Cut the ends off the tomatoes and slice into ¼ inch thick slices. Place the tomatoes on a paper towel lined baking sheet, in a single layer. Cover the tomatoes with more paper towels and let sit for 20 minutes.

Place cornmeal in blender with salt and cayenne pepper and process until fine. Fill 3 small bowls one with cornmeal mixture, one with flour and one with buttermilk.

After 20 minutes move tomatoes to dry paper towel, cover with more paper towels and press dry. Heat the oil in a large cast iron skillet over medium heat. Dip the tomatoes in flour, then buttermilk and then in the cornmeal mixture. Fry the tomatoes in the hot oil, 3-4 at a time for 2-3 minutes per side, or until golden brown. Drain on a wire rack.

Serve as a side dish or with honey mustard dressing as an appetizer.