3 tablespoons olive oil
16 tomato hornworms
4 medium green tomatoes, sliced into 1/4-inch rounds
Salt and pepper to taste
White cornmeal
In a large skillet or wok, heat the oil. Then lightly fry the hornworms, about 4 minutes, taking care not to rupture the cuticles of each insect under high heat. Remove with a slotted spoon and set aside.
Season tomato rounds with salt and pepper, then coat with cornmeal on both sides.
In a large skillet, fry tomatoes until lightly browned on both sides
Top each round with 2 fried tomato hornworms.
Garnish the paired hornworms with a single basil leaf.