"Fried green tomatoes." Is that hot or cold? Side dish? snack in front of telly? Breakfast?
Do tell. 
Here goes: Hot or warm side dish. Never had them for breakfast, though no reason you couldn't(?) They are easy, so I have made them for a snack. They are usually a side dish to casual meal (lunch or the evening meal).
I've not made them Aunt Sally's way (pinch of sugar) though that sounds brillant, I may try that! There are many ways to cook them, here is what I do.
Start with green slicing tomatoes, firm with no red or pink (etc.) visible yet, but not terribly immature either (save the immature ones for pickled green tomatoes). Tomatoes 2 or 3 weeks from ripe are ideal, but you can use others from outside that range. End-of-season tomatoes or those knocked off plants by storms are fine.
Beside tomatoes, you need eggs, bread crumbs (I use the seasoned type; some people prefer flour or cornmeal instead), olive oil or another vegetable oil.
Simple prep: Clean and slice tomatoes into quarter-inch thick slices. Beat an egg (or more eggs if making a lot). Have a plate of breadcrumbs ready, and heat your oil in a skillet, hot but not smoking. Less than 1/8 inch of oil in skillet is fine.
Dredge sliced tomatoes in egg, then breadcrumbs, when a number of them are ready, place in a single layer in the skillet. Cook on one side until light or medium brown (as you prefer), flip and do the other side the same. Place on a sheet of kitchen roll on a plate or baking sheet. You can pop in a warm oven until served.
The tomato is tart, the exterior is savory and lightly crispy. What Aunt Sally described (pinch of sugar) might make a nice balance with the tart tomato.
There are countless variations on fried green tomato recipes out there. They are a regular feature in southern USA restaurants, especially those featuring comfort food.
