Fried Red Tomatoes Recipes

FRIED RED TOMATOES WITH GRAVY

Steps:

• In a large skillet heat oil over medium heat. Sprinkle seasoning salt on both sides of tomato slices, then dredge in the 1/2 cup of flour. Place tomatoes in the hot oil and fry until golden brown, turning once. Keep tomatoes warm.
• Add the 2 tablespoons of flour to the oil and cook over medium heat, stirring until smooth, about one minute. Gradually pour in the half and half, stirring constantly until thickened. Stir in the brown sugar, salt and pepper. Spoon gravy over the tomato slices and serve immediately.

FRIED RED TOMATO SANDWICH

Steps:

• Pour vegetable oil into a skillet to a depth of about 1/4 inch and heat on high heat until hot.
• Break the egg into a bowl and whisk. Pour the cornmeal into a second bowl, add the cornstarch and some salt and pepper and mix.
• Dip the tomato slices first in the egg and then in the cornmeal mixture to coat completely. Add to the skillet and fry for 1 to 2 minutes a side.
• Spread both slices of bread with the mayo and sprinkle with salt and pepper. Pile the cooked tomatoes onto one of the bread slices. Place the basil leaves onto the second slice, then sandwich the slices. Cut in half and serve.

RED, JUICY, HERB-FRIED TOMATOES

Steps:

• In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
• Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.

FRIED RED TOMATOES

Steps:

• Combine the mustard, worcestershire sauce, sugar, salt, papriks and red pepper in a small bowl.
• Spread this mixture on both sides of the tomato slices.
• Dredge the tomato slices in cornmeal.
• Heat 1/4" bacon drippings in a skillet.
• When hot, saute the tomato slices until lightly browned and crisp.
• Drain and serve hot.

CRISPY FRIED TOMATOES

Steps:

• Assemble all the ingredients to make fried tomatoes.

NANA'S FRIED RED TOMATOES

Steps:

• Cut out stem (/core) of tomatoes; slice into 1/4 to 1/2 inch slices crosswise.
• Set up a dredging station with one container flour, a second with the beaten egg and water, and a third with the bread crumbs.
• Cover bottom of frying pan with oil and add 1 Tablespoon butter to melt. Heat until butter sizzles.
• Dredge tomato slice in flour on both sides, shake off excess, dip in egg wash, then in breadcrumbs covering each side well. (If desired, repeat egg/breadcrumb dip and layer - I always do!)
• Place the breaded tomato slice in frying pan and fry a few minutes until golden brown on one side; flip and brown the other side. Don't overcrowd the pan; fry in batches if need be.
• Remove from pan to paper-lined tray to remove excess grease, place on serving plate. You can keep warm in the oven set to 190F degrees if frying a lot at one time and you must do them in batches.
• Sprinkle with salt and pepper to taste. My Nana always sprinkled a pinch of granulated sugar on top before serving.

MOM'S FRIED RED TOMATOES

Steps:

• Cut tomatoes into thick slices. Put aside.
• Mix flour, salt and pepper in shallow dish for coating.
• Heat butter and olive oil in pan, until it's hot enough to fry inches.
• Pre-heat oven to warm setting. (Lowest setting).
• Coat tomato slices in flour mixture.
• Place in pan until gloden brown.
• Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).

FRIED RED TOMATOES

Steps:

• Wash the tomatoes in cold water and dry them.
• Slice, horizontally, about 1/2 inch thick.
• Discard the tops and gently pick out the seeds with the sharp tip of a knife.
• Beat the egg lightly in a small bowl.
• Combine the flour, cornmeal, and bread crumbs in a deep dish.
• Dip the tomato slices in the egg, letting the excess run back into the bowl, then dredge them in the bread crumb mixture, coating both sides.
• Pour enough oil in a skillet to come up the side about 1/2 inch and heat to high.
• When the oil is very hot, place as many slices as will fit comfortably.
• When a golden crust forms on the bottom side, turn them and do the other side.
• Transfer with a slotted spatula to a paper towel lined plate.
• Repeat the process until all tomatoes are done.
• Sprinkle with salt and shaved Parmigiano-Reggiano before serving.
• Serve warm.

FRIED RED TOMATOES

Steps:

• Cut thin slice from each end of each tomato. Discard ends. Cut each tomato crosswise into 3 thick slices.
• Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to plate.
• Pour enough oil into heavy large skillet to reach depth of 1/4 inch. Heat oil over medium heat. Working in 2 batches, add tomatoes and cook until crisp and golden, about 3 minutes per side. Transfer tomatoes to paper towels; drain. Transfer tomatoes to platter and serve.
• Available at Italian markets, natural foods stores, and some supermarkets.

FRIED RED TOMATOES

Steps:

• NOTE: Two kinds of cornmeal are essential here: The fine cornmeal keeps the coating together, and the polenta makes it crisp. Cut thin slice from each end of each tomato. Discard ends. Cut each tomato crosswise into 3 thick slices. Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to plate. Pour enough oil into heavy large skillet to reach depth of 1/4 inch. Heat oil over medium heat. Working in 2 batches, add tomatoes and cook until crisp and golden, about 3 minutes per side. Transfer tomatoes to paper towels; drain. Transfer tomatoes to platter and serve.