Best Moms Fried Red Tomatoes Recipes
FRIED RED TOMATO SANDWICH
Provided by Ree Drummond : Food Network
Time 15m
Yield 1 sandwich
Number Of Ingredients 9
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.
FRIED RED TOMATOES WITH SOUR CREAM AND PROSCIUTTO
Steps:
- Cut tomatoes into 1/2-inch slices. Sprinkle with coarse salt and cracked black pepper. Place flour, eggs, and crumbs in separate shallow bowls. Heat the oil with a dollop of butter, in a medium skillet on medium heat. Dip the tomato slices in the flour, then the eggs, and then crumbs. In batches, fry half the coated slices at a time, for about 3 to 4 minutes per side, or until golden brown. Coat the remaining tomatoes in the flour, egg and bread crumb mixture, and cook. Remove the tomatoes to a warm serving tray. Garnish with a dollop of sour cream, crumbled crisp prosciutto, and a sprinkle of fresh chopped chives.
EVELYN'S FRIED RED TOMATOES
An excellent way to cook tomatoes when they are in season before freezing them for a multitude of uses: in soups, casseroles and pasta dishes, as a sauce over meatballs and meatloaf, or on toast for a simple, healthy breakfast, brunch or snack. Evelyn, my mother, has been cooking tomatoes this way for 60 years - she's 82 - and didn't even consider this to be a recipe until I insisted on getting the steps involved from her. She said "everyone knows how to do this". Well, maybe everyone else does, but I didn't. And when I checked the Zaar files for a similar recipe, I failed to find one. So I concluded that either she's right - which means I'm really ignorant about basic cooking strategies, which is certainly a possibility - or that this IS indeed a recipe: her recipe. Evelyn is my mother's middle name, one she regrets not having decided to start using decades ago instead of the first name her parents gave her, so this posting is not only a celebration of HER recipe but the launch of her new name. Proportions are approximate and can, of course, be varied to taste. I have specified that the recipe provides 6 servings since I believe that 1 kilo (approximately 2 pounds) of tomatoes cooked in this way would provide an ample quantity of tomatoes for 6 servings, for example, as a sauce over meatloaf. Please correct this if you find this guesstimate to be wildly wrong when you are reviewing the recipe. I intend to post some more of Evelyn's recipes when I get them out of her!
Provided by bluemoon downunder
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pour boiling water over the tomatoes and leave for 2 minutes.
- Pour the water off, and peel the tomatoes: the skin should peel off really easily.
- Slice the tomatoes.
- Add a teaspoon of sugar to the tomatoes, and transfer them to a sauté pan.
- Simmer the tomatoes until they are soft.
- Add basil to taste.
- Drain off excess juice.
- Add 2 lightly beaten eggs, stirring for a few minutes.
- Cool the tomatoes and transfer to freezer containers, to use as needed.
Nutrition Facts : Calories 57.3, Fat 2, SaturatedFat 0.6, Cholesterol 70.5, Sodium 31.7, Carbohydrate 7.4, Fiber 2, Sugar 5.2, Protein 3.6
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
MOM'S FRIED GREEN TOMATOES
This recipe is my mom's recipe. I'm not a big fried green tomato person but when I get my once a year craving I reach for this recipe. My 4 yrs old nephew & 6 yrs old nice really liked these tomatoes.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Slice the green tomatoes in thin slices.
- Dip the tomatoes in the flour.
- Heat the oil until hot.
- Fry until golden brown on each side making sure to season each side with salt & pepper.
- Remove from the oil when browned and season again with salt & pepper.
Nutrition Facts : Calories 255.3, Fat 18.5, SaturatedFat 2.8, Sodium 11.1, Carbohydrate 20.1, Fiber 1.5, Sugar 3.3, Protein 3.1
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