Fried Green Tomatoes with Romesco Sauce

**Prepare the Romesco Sauce:** Preheat oven to 400°F (200°C). Roast the red bell pepper and Roma tomatoes on a baking sheet for 20-25 minutes, or until the skin is blistered and blackened. Let cool slightly, then peel off the skin and remove the seeds. Roughly chop the roasted vegetables.

In a blender or food processor, combine the roasted red bell pepper, Roma tomatoes, almonds, garlic, smoked paprika, red wine vinegar, and olive oil. Blend until smooth. Season with salt to taste.

**Prepare the Tomatoes:** Slice the green tomatoes into 1/4-inch thick rounds.

In a shallow dish, whisk together the flour, cornmeal, salt, and pepper.

In another shallow dish, whisk together the egg and milk.

Dredge each tomato slice in the flour mixture, then dip it into the egg wash, and finally coat it again with the flour mixture, pressing gently to ensure good coverage.

Heat the olive oil in a large skillet over medium-high heat.

Carefully place the breaded tomato slices into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

Remove the fried tomatoes from the skillet and place them on a paper towel-lined plate to drain excess oil.

**Assemble:** Arrange the fried green tomatoes on a serving platter. Spoon dollops of Romesco sauce over the tomatoes, or serve it on the side for dipping. Garnish with fresh parsley.

Serve immediately and enjoy!