Fried Roma Tomatoes Recipes
PAN SEARED TOMATOES WITH MELTED MOZZARELLA
Pan seared tomatoes with basil and melted mozzarella sings on many nodes like a warm caprese salad. Tomatoes when pan seared release natural sweetness and wonderful tangy flavor. Addition of a pinch of sugar balances out the tomatoes acidity. Tomatoes and basil were always perfect together and melted cheese on top makes this a perfect savory side dish. Serve it with grilled chicken or lamb or with toasted rustic artesian bread.
Provided by Savita
Categories Appetizer Side Dish Snack Salad
Time 20m
Number Of Ingredients 5
Steps:
- Cut beefsteak tomatoes to 1 inch thick slices. If using Roma tomatoes, just cut in half.
- Heat oil in a pan, sprinkle 1-2 pinch sugar on one cut side of tomato and place in pan. Sprinkle salt and pepper on the other side. Let it sear in pan till bottom is caramelized.
- Turn the tomato upside down and sprinkle salt, pepper and cheese on the caramelized side.
- Cover the pan with lid and cook till cheese starts to melt. Garnish with fresh chopped basil and serve hot.
RED, JUICY, HERB-FRIED TOMATOES
This easy, fragrant, warm side dish will make your mouth water...good luck getting it to the plate!
Provided by LITTLE OREGON GIRL
Categories Side Dish Vegetables Tomatoes
Time 10m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 7.1 g, Fat 25.9 g, Fiber 3.6 g, Protein 1.7 g, SaturatedFat 3.6 g, Sodium 588.6 mg, Sugar 1.7 g
FRIED ROMA TOMATOES
As a recent fan of tomatoes, I decided to try my share at a new recipe - "Fried Red Tomatoes".
Provided by Jennifer Bass
Categories Vegetable Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- 1. Using a small skillet, fill about 1/4 with extra-virgin olive oil and let heat on medium-high heat.
- 2. Meanwhile, set up breading station using a small to medium bowl for the eggs, one plate with Italian bread crumbs and another plate for the Panko crumbs. Salt tomato slices with garlic salt and dip into egg mixture then in Italian bread crumbs. Dip the tomato in the egg mixture once more and then into the Panko crumbs. Repeat until all tomato slices are breaded.
- 3. Place one to two tomatoes into the oil and fry for 1 to 2 minutes and gently turn the tomatoes over using tongs. Allow to cook for 1 to 2 minutes longer or until golden brown.
- 4. Drain on paper towels and garnish with shredded mozzarella cheese or freshly grated Parmesan cheese.
FRIED RED TOMATOES
Fried Green Tomatoes got nothin' on Fried Red Tomatoes!
Provided by Ciao Chow Bambina
Categories Appetizer
Number Of Ingredients 8
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.
CRISPY FRIED TOMATOES
This fried tomatoes recipe cooks up juicy red tomatoes with cornmeal and cheese for a crunchy, golden brown snack or side dish everyone will love! Fried red tomatoes are easy to make and I am sharing my signature trick so they come out perfectly crispy and delicious!
Provided by Karin and Ken
Time 50m
Number Of Ingredients 12
Steps:
- Assemble all the ingredients to make fried tomatoes.
Nutrition Facts : Calories 334 kcal, Carbohydrate 31 g, Protein 13 g, Fat 18 g, SaturatedFat 6 g, TransFat 0.1 g, Cholesterol 61 mg, Sodium 731 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 11 g, ServingSize 1 serving
MOM'S FRIED RED TOMATOES
My mom's simple recipe. Easy, great and tasty! Please remember the nutritional facts are not correct, because you are not eating all the coating ingredients. Also, these amounts are to my families tastes, adjust to your liking. REMEMBER: TO ADD MORE BUTTER AND OLIVE OIL TO THE PAN AS NEEDED. THERE SHOULD ALWAYS BE A LAYER OF LIQUID TO FRY IN.
Provided by CGchef
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
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.).
Nutrition Facts : Calories 506.3, Fat 14, SaturatedFat 4.9, Cholesterol 15.3, Sodium 2383, Carbohydrate 83.6, Fiber 6.4, Sugar 7.5, Protein 12.4
BAKED BABY ROMA TOMATOES
I bought some trays of Baby Roma Tomatoes and they were great in a salad. I decided to bake some and they were delicious- just melted in your mouth. You could make this with larger tomatoes-just bake a little longer in the oven
Provided by Jubes
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 160°C with the fan or 180°C if not using a fan forced oven.
- Slice the tomatoes in half lengthways and place in a shallow baking dish.
- Pour over the olive oil and toss tomatoes to coat. Check the tomatoes are sitting cut side up and sprinkle with dried basil and sea salt.
- Bake in the oven 30 minutes.
Nutrition Facts : Calories 63.7, Fat 3.8, SaturatedFat 0.5, Sodium 9.5, Carbohydrate 7.3, Fiber 2.3, Sugar 4.9, Protein 1.7
GLUTEN-FREE VEGAN OVEN-BAKED "FRIED" GREEN TOMATOES
This plant-based Healthy Oven-Baked "Fried" Green Tomatoes recipe is a healthy makeover of traditional "fried green tomatoes" and is made with only 8 clean, real food ingredients that you can feel good about eating. You'll love that they're made without cornmeal, white flour, eggs, oil, store-bought bread crumbs or Parmesan cheese! { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Egg-Free | Oil-Free | Flourless | Grain-Free | Paleo-Friendly | Keto-Friendly | Medical Medium* }
Provided by Karielyn Tillman
Categories Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Add all ingredients for the bread crumbs to a small bowl and stir until well combined. Adjust seasonings to your preference.
- Divide the mixture in half and separate it into two small bowls. Set aside.
- Slice the tomatoes in medium thickness (not too thin, not too thick). You should be able to get 4 slices per each small tomato. Set aside.
- Plate with sliced green tomatoes
- Small bowl with almond milk
- Small bowl with 1/2 the bread crumb mixture
- Prepared cookie sheet lined with parchment paper
- Dip each tomato slice into the bowl of almond milk, making sure both sides are completely covered.
- Next, toss the tomato slice into the bowl of bread crumbs, again, making sure both sides are completely covered.
- Transfer the coated green tomatoes onto the prepared baking sheet, making sure they are spread out evenly and not overlapping.
- Repeat steps 1-3 for the remaining tomatoes.
- When you run out of bread crumbs in the first bowl, begin using the second bowl of fresh bread crumbs.
- Bake at 425 degrees for approximately 15 minutes, or until the tops are golden brown.
- Remove the cookie sheet from the oven, carefully flip the tomatoes slices over and place the pan back in the oven for an additional 5 minutes, or until the backside is golden brown.
- Optional: Garnish with chopped parsley and/or serve with your favorite gluten-free vegan dip or dressing.
- Best when served hot from the oven.
Nutrition Facts : Calories 42 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 55 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
More about "fried roma tomatoes recipes"
MUST-TRY FRESH TOMATO RECIPES | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (6)Calories 30 per servingCategory Side Dish
- Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
- Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
- Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
FRIED ROMA TOMATOES RECIPE BY JENNIFER - COOKEATSHARE
From cookeatshare.com
5/5 (2)Total Time 20 minsCategory Quick And EasyCalories 281 per serving
- Meanwhile, set up breading station using a small to medium bowl for the eggs, one plate with Italian bread crumbs and another plate for the Panko crumbs. Salt tomato slices with garlic salt and dip into egg mixture then in Italian bread crumbs. Dip the tomato in the egg mixture once more and then into the Panko crumbs. Repeat until all tomato slices are breaded.
- Place one to two tomatoes into the oil and fry for 1 to 2 minutes and gently turn the tomatoes over using tongs. Allow to cook for 1 to 2 minutes longer or until golden brown.
- Drain on paper towels and garnish with shredded mozzarella cheese or freshly grated Parmesan cheese.
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4.9/5 (21)Calories 144 per servingCategory Antipasto, Side Dish
- In a medium to large non stick frying pan add 1-2 tablespoons olive oil, place tomatoes in pan cut side up, sprinkle with oregano, basil, salt, chopped garlic and rosemary leaves, drizzle with 2 tablespoons olive oil.
- Cover and cook on medium low heat for approximately 10 minutes, remove cover and squish tomatoes with a fork, continue to cook uncovered until all moisture has evaporated and until tomatoes are browned underneath (I love to cook them until they are almost black underneath). Top with freshly chopped basil and serve immediately. Enjoy!
PAN-FRIED TOMATOES (SIDE DISH, OVER SALAD OR FOR APPETIZER ...
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Category DinnersCalories 311 per serving
- Heat olive oil over medium-high heat, make sure oil is coating the whole surface of the pan. Add minced garlic. Add tomatoes and have them evenly cover the surface of the frying pan, cover with spatter cover or pan lid and cook for a few minutes.
- Keep and eye on them so they do not burn, and lower the heat if necessary, after a few minutes have passed, using a spatula, turn over tomatoes so they cook evenly. Tomatoes should blister a little on their skin. Remove from heat when they are cooked to your desired texture which may be a little more or less for some people depending if they will be served alone or over another dish. They can be cooked down into more of a sauce too if desired. Top with fresh basil.Enjoy!
QUICK AND EASY PAN-FRIED FISH AND BLISTERED TOMATOES ...
From gritsandpinecones.com
5/5 (2)Total Time 20 minsCategory Main Dish, Side DishCalories 389 per serving
- When the fish are done, wipe out the skillet with a paper towel and add the remaining 2 tablespoons of oil to the pan.
- Add the butter to the pan, turn down the heat to medium. When the butter has melted, add the scallions and capers. Cook for about 1 minute and remove from the heat. Add the lemon juice and parsley. Stir to combine.
- Plate the fish and add a serving of the blistered tomatoes. Top both the fish and tomatoes with the lemon, parsley and butter sauce. Top the tomatoes with crumbled feta cheese. Serve immediately.
BEST FRIED EGGPLANT RECIPE WITH TOMATOES • UNICORNS IN THE ...
From unicornsinthekitchen.com
5/5 (10)Calories 141 per servingCategory Side Dish
- Place the eggplants on a baking sheet and generously sprinkle with salt on both sides. Let the eggplant sit for 45 minutes to one hour to "sweat out" the bitter liquid.
- Pat dry the eggplants on both sides with kitchen paper towel. Heat 3 tablespoons olive oil in a non stick pan over medium heat.
- Once the oil is shimmery, fry the eggplant slices for about 4 minutes on each side until golden and cooked. If your pan is small, fry the eggplants in batches.
21 GREEN TOMATO RECIPES FOR USING UNRIPE TOMATOES
From ruralsprout.com
Estimated Reading Time 9 mins
- Fried Green Tomatoes. Fried green tomatoes are a classic. Simply slice green tomatoes that are fully sized but not yet ripened fully and coat each slice in egg and flour, cornmeal and breadcrumbs.
- Pickled Green Tomatoes. Pickling green tomatoes is a great way to make a tangy, slightly sweet, slightly spicy treat that can be used in much the same way as bread and butter pickles.
- Green Tomato Fritters. Another way to fry up those green tomatoes is in fritters. Simply combine fresh green tomatoes with a batter mix of your choosing – like the spiced chickpea flour and rice flour batter described in the recipe in the link below.
- Fried Green Tomato Burritos. You can add green tomato slices to a wide range of wraps and sandwiches. Why not mix things up a little and make some delicious fried green tomato burritos?
- Green Tomato Relish. No matter how busy you get in the kitchen cooking home-made meals each night, you may still find that you have too many green tomatoes to use up right away.
- Zingy Green Tomato Salsa. Another way to preserve your green tomatoes for longer, or simply to use up a lot of them in one go, is to make some green tomato salsa to accompany a wide range of different dishes – from burgers and sandwiches to wraps and tacos.
- Green Tomato Ketchup. If you are a “ketchup with everything” sort of family, then what better way to use up those green tomatoes than by using them to make this handy condiment.
- Green Tomato Shakshuka. You can use either green tomatoes or tomatillos in this shakshuka recipe. Sometimes also referred to as ‘eggs in purgatory’, this fiery dish combines eggs with a base mix of tomatoes, garlic, chillies, and other seasoning.
- Green Tomato Curry. World cuisine offers plenty of inspiration when it comes to making full use of the green tomatoes from your garden. Another idea for a flavoursome dish is to make some sort of curry from your green tomatoes.
- Green Tomato Chilli. You could also consider adding green tomatoes to a chilli. The recipe linked to below is for meat eaters, but you could easily also substitute the ground beef for a vegan and vegetarian friendly option, or omit the mince altogether and simply use some beans.
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