Tomatoes Fribourg Style Tomates Fribourgeoises Recipes

CONTEST-WINNING FRIED GREEN TOMATOES

Contest-Winning Fried Green Tomatoes image

A quick and easy homemade salsa makes a mouthwatering addition to these fried tomatoes. The golden coating is so crispy, no one suspects the slices are light. -Ingrid Parker, Hattiesburg, Mississippi

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1/2 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon cayenne pepper
1 egg
1 tablespoon fat-free milk
1 cup cornflake crumbs
4 medium green tomatoes, cut into 1/2-inch slices
1/4 cup canola oil
FRESH TOMATO SALSA:
5 medium red tomatoes, seeded and chopped
1/2 cup minced fresh cilantro
1/4 cup chopped onion
2 jalapeno peppers, seeded and chopped
4-1/2 teaspoons lime juice
2 teaspoons sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry. Coat with flour mixture, dip into egg mixture, then coat with crumbs., In a large nonstick skillet, heat 4 teaspoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. , Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Meanwhile, in a large bowl, combine salsa ingredients. Serve with the fried tomatoes.

Nutrition Facts : Calories 207 calories, Fat 11g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 343mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

TOMATOES FRIBOURG STYLE (TOMATES FRIBOURGEOISES)

Tomatoes Fribourg Style (Tomates Fribourgeoises) image

The tomato only found its way into Swiss recipes in the 16th century after Christopher Columbus introduced it to Europe from South America. This recipe, from the canton of Fribourg, uses Gruyère cheese and potatoes as stuffing, whereas, in the canton of Valais seasoned raw eggs are used for stuffing. This is suggested as a side for perch. From Easy Menu Cooking the Swiss Way, Helga Hughes.

Provided by lazyme

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 large tomatoes
2 tablespoons brown sugar
3/4 cup gruyere or 3/4 cup swiss cheese, finely grated
2 cups mashed potatoes (prepared, instant or leftovers)
1 green onion, chopped
1 dash white pepper
butter or margarine

Steps:

Preheat oven to 350°F.
Wash and halve tomatoes.
Scoop out most of the flesh and discard liquid and seeds.
Sprinkle each tomato half with 1/2 tablespoon brown sugar.
Mix 1/2 cup grated cheese with mashed potatoes, white parts of green onion, and pepper.
Stuff each tomato with equal amounts.
Dot each with a little butter.
Place into a well-greased, shallow baking dish and bake for 10 minutes.
Remove, sprinkle with remaining cheese, and bake for another 5 minutes.
Remove, sprinkle with remaining green onion and serve.

Nutrition Facts : Calories 214.7, Fat 7.3, SaturatedFat 4.2, Cholesterol 24.4, Sodium 392.2, Carbohydrate 29.1, Fiber 2.8, Sugar 10.8, Protein 8.9

FRIED RED TOMATOES

Fried Red Tomatoes image

Categories Tomato Appetizer Side Fry Super Bowl Parmesan Cornmeal Summer Poker/Game Night Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

4 large ripe tomatoes (each about 8 ounces)
2/3 cup polenta (coarse cornmeal)*
2/3 cup fine yellow cornmeal
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon cayenne pepper
2 teaspoons salt
Vegetable oil (for frying)

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.

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