Best Breaded Tomatoes Recipes

BREADED TOMATOES THE OLD FASHIONED WAY BY FREDA

Steps:

• 1. RECIPE # 1. Breaded Stewed Tomatoes Old Fashioned. Preheat the Oven @ 400 degrees F.
• 2. Combine Tomatoes, Cloves, Sugar and salt in Saucepan. Cook overMed. Heat till tomatoes are tender. Pour into Shallow Baking dish. Top tomatoes with the Stale Bread Cubes. Pour Melted Butter over Bread Cubes. Bake in 400 degree oven, till bread Crumbs are golden Brown. This is a good way to get rid of Old bread heels and get Your Vegies too. A Very thrifty recipe.
• 3. RECIPE # 2 My Grandmas Stewed tomatoes Saute Onion Very well in the butter over Med Heat.(do Not Brown) Add: Tomatoes,I let this simmer about 15-20 min. At the very End, I add the Bread Cubes and stir Carefully. I use I think (1) piece but may need a little more. Depends on how you remember your looking, and tasting. It is served in a little glass side Dish per prson, topped with a tiny dab more of Butter on top. NOTE: Some Recall & Use a cream in theirs, My grandmother Did not use any cream in hers. Enjoy. . .My Grandmother would thank You for using this recipe. . . if she Knew.
• 4. RECIPE #4 My Grandma's Homemade Stewed Tomatoes Heat the Oil in a saucepan. Chop Onion, Pepper, & Celery, Add to Oil and Cook over Med Heat till good and tender. Cut p the Scalded and Peeled Tomatoes, and add to the same pan. Add: the Sugar, Salt and Pepper. Reduce the Heat to Med Low (Simmer) and Cook for about 45 Min. This makes 6-8 servings.

GRANDMA'S BREADED (SCALLOPED) TOMATOES

Steps:

• 1. Lightly butter toasted bread with part of butter. Cut into cubes and put aside. Cook celery and onion in remaining butter for a few minutes until crisp tender. Add fresh or canned tomatoes, if using canned - do not drain! Bring to a boil, reduce heat, cover and simmer about 8 to 10 minutes.
• 2. Combine the flour, sugar, marjoram, a few tablespoon water, a pinch of salt and dash of pepper. Stir into tomatoes. Cook and stir for a few minutes until bubbly.
• 3. In a greased 1-quart casserole alternate tomatoes and toast cubes making toast be the top layer! You can sprinkle some parmesan cheese on if you would like, but is fine without it. Bake in a 350 degree oven for twenty minutes or until bubbly. Enjoy!!
• 4. You can use cans of Italian stewed tomatoes and omit the celery, onion and marjoram from this recipe. It is easy to double or triple this recipe for large groups.

BREADED TOMATOES

Steps:

• Peel and core tomatoes but leave them whole. Dip each whole tomato in melted butter. In a small bowl, combine saltine crumbs and Parmesan cheese. Roll tomatoes in crumb mixture, gently pressing crumbs onto tomato. Place tomatoes in a single layer in a greased shallow baking dish. If there are any crumbs or butter left, combine them and sprinkle over the tomatoes. Bake at 475° for 15 minutes or until tomatoes begin to brown and are heated through. Watch closely; they burn easily. Meanwhile, for cheese sauce, melt butter in a medium saucepan. Stir in flour, salt and pepper. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in Parmesan cheese. Serve over tomatoes.

BREADED FILLETS OF SOLE WITH TOMATOES

Steps:

• Sprinkle the fillets on both sides with salt and pepper.
• Peel the tomatoes and cut them in half crosswise. Squeeze gently to remove the seeds. Cut each tomato half into thin, half-inch slices. Set aside.
• Beat together the egg and melted butter. Pour the mixture into a flat dish.
• Put the bread crumbs in a flat dish.
• Dip the fillets, one at a time, into the egg mixture to coat well.
• As the fillets are coated with egg, dip them in the bread crumbs to coat well. Tap the the fillets with the side of a kitchen knife to help the crumbs adhere.
• Heat the oil in a skillet, preferably Teflon-coated, until it is very hot and almost smoking. Add two fish fillets and cook 1 1/2 minutes on one side, then turn and cook the same amount on the other. Transfer the fillets to a warm serving dish.
• Cook the second pair of fillets and transfer them to the dish.
• Heat the two tablespoons butter in a skillet. Add the shallots, tomatoes, salt and pepper. Cook, stirring and shaking the skillet, about two minutes. Add the vinegar and toss.
• Spoon equal portions of the tomato sauce over each fillet. Sprinkle with chopped parsley and serve.

BREADED BAKED TOMATOES

Steps:

• Lightly grease baking pan.
• Core tomatoes and cut them in half, place in pan.
• Apply seasonings evenly and sprinkle chili on tomatoes if so desired.
• Drizzle tomatoes with oil or butter.
• Cover tomatoes liberally with breadcrumbs.
• Bake at 425 for 20-30 minutes.
• Serve with cous cous or rice.

BREADED TOMATOES

Steps:

• Combine tomatoes, vegetable oil, onion, salt, pepper and seasoning. Cook over medium heat until mixture boils. While tomatoes are cooking, melt butter and add flour, mixing thoroughly. Add this to the tomatoe mixture. Cook until mixture thickens. Stir to keep from sticking. Add the sugar and simmer for 2 or 3 minutes. Mix in toasted bread pieces just before serving.

SAVORY BREADED TOMATOES

Steps:

• Cut tomatoes in half and sprinkle with salt and pepper to taste.
• Melt butter.
• Mix dry ingredients.
• Pour melted butter into mix.
• Stir until coated with butter.
• Spoon onto tomatoes.
• Bake at 350 degrees for 15-20 minutes until top is golden brown.

BREADED TOMATOES

Steps:

• 1. Saute celery and onion in butter until tender. Blend in flour, add tomatoes, sugar, salt and pepper, along with half of bread cubes. Pour into 1 1/2 quart casserole. Top with remaining bread cubes. Bake at 350 degrees F. for 50 minutes.

BREADED TOMATOES RECIPE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Add tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes.

BREADED CHICKEN WITH TOMATOES

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In shallow medium bowl or pie plate, mix bread crumbs, cheese, salt and pepper. Coat chicken with crumb mixture, pressing to coat well on both sides.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. Remove chicken from skillet; cover to keep warm.
• To skillet, add remaining 1 tablespoon oil, 2 cups of the tomatoes, the onions and garlic; cook and stir 2 minutes. Stir in vinegar; cook 30 seconds longer. Remove from heat; stir in remaining 1 cup tomatoes and the oregano. Serve over chicken. Garnish with additional fresh oregano sprigs, if desired.