I've never thought to mention where I get my green tomatoes for frying during the winter until someone asked me recently.
When the growing season ends, I like to use some of my green tomatoes for pickles, but I always save some for frying.
I slice the larger tomatoes about 3/8" thick, stack them in quart canning jars. Add 1TBS of lemon juice to each jar and a pinch of salt..then cover with water leaving 1/2" head space.
I process them in the water bath canner for 40 minutes.
To serve, I drain the tomatoes and cover them with a mixture of seasoned flour and panko bread crumbs. The panko gives the fried tomatoes a nice crunchy coating. :)