Evelyns Fried Red Tomatoes Recipes

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.

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.

EVELYN'S FRIED RED TOMATOES

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.

FRIED HEIRLOOM TOMATOES WITH HOMEMADE BUTTERMILK RANCH RECIPE BY TASTY

Steps:

• Make the buttermilk ranch: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, dill, pepper, onion powder, garlic powder, and salt. Refrigerate until ready to serve.
• Make the fried tomatoes: Slice the tomatoes into ½-inch (1 ¼ cm) -thick slices. Lightly season the tomato slices on both sides with salt.
• Place ½ cup (60 G) of flour in a medium shallow bowl.
• In a separate bowl, combine the cornmeal, remaining ½ cup (60 G) flour, the cayenne, garlic powder. and the 1¼ teaspoons of salt and mix with a fork to combine.
• In another medium, whisk the eggs and buttermilk together.
• Dredge each tomato slice in the plain flour, then in the egg mixture, then in the seasoned cornmeal mixture.
• Pour ½ inch (1 ¼ cm) of canola oil into a large skillet. Heat over medium-high heat until the temperature reaches 400ºF (200ºC).
• Working in batches, fry the tomatoes for 1 minute on each side, until golden brown. Do not overcook the tomatoes, or they will become mushy inside. Transfer the fried tomatoes to a paper towel-lined baking sheet and season with salt.
• Serve the fried tomatoes with the buttermilk ranch.
• Enjoy!

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.

TASTY BBQ TOMATOES

Steps:

• Cut tomatoes in half.
• drizzle with a little olive oil.
• sprinkle with basil.
• grind pepper over the top.
• I normally then pop in the fridge a while (say 30 mins) while working on other stuff as it helps the flavour develop.
• Cook uncut side down for around 5 minutes over low heat on BBQ plate.
• flip over and cook further 5 minutes with cut side down.
• return to original position for the last 5 minutes of cooking.

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.).