Evelyns Fried Red Tomatoes Recipes

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FRIED RED TOMATO SANDWICH



Fried Red Tomato Sandwich image

Provided by Ree Drummond : Food Network

Time 15m

Yield 1 sandwich

Number Of Ingredients 9

Vegetable oil, for frying
1 large egg
1/4 cup ground cornmeal
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper
1 firm large heirloom tomato, cut into 1/4- to 1/2-inch slices
2 slices white sandwich bread
2 tablespoons mayonnaise
Handful fresh basil leaves

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



Fried Red Tomatoes image

From Southern Living 1981. A person can only have so many magazines around the house before you get that over-run feeling. I'm cleaning out my stacks and posting the recipes that I've tried and wish to keep here.

Provided by Dreamgoddess

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon red peppers
2 medium tomatoes, chilled and cut in 1/2 " slices
cornmeal, for dredging
hot bacon drippings, for sauteing

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.

Nutrition Facts : Calories 19.4, Fat 0.3, Sodium 356.6, Carbohydrate 4.2, Fiber 0.9, Sugar 3, Protein 0.7

EVELYN'S FRIED RED TOMATOES



Evelyn's Fried Red Tomatoes image

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

1 kg tomatoes
1 teaspoon sugar, to taste
1 tablespoon fresh basil leaf, to taste
2 eggs, lightly beaten

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

FRIED HEIRLOOM TOMATOES WITH HOMEMADE BUTTERMILK RANCH RECIPE BY TASTY



Fried Heirloom Tomatoes With Homemade Buttermilk Ranch Recipe by Tasty image

A classic southern snack that will keep you coming back! When you're picking tomatoes for this recipe, make sure they are firm, and watch the tomatoes carefully during frying to ensure they don't overcook. Otherwise, they will become mushy. We recommend serving them with our creamy buttermilk ranch. Happy dipping!

Provided by Betsy Carter

Categories     Appetizers

Time 30m

Yield 4 serving

Number Of Ingredients 18

¾ cup sour cream
3 tablespoons mayonnaise
⅓ cup buttermilk
1 tablespoon lemon juce
2 tablespoons fresh dill, minced, loosely packed
½ teaspoon freshly ground black pepper
1 teaspoon onion powder
¾ teaspoon garlic powder
1 teaspoon kosher salt
1 ½ lb heirloom tomato
1 ¼ teaspoons kosher salt, plus more to taste
1 cup all purpose flour, divided
1 cup cornmeal, medium-grind
¼ teaspoon cayenne, to taste
1 teaspoon garlic powder
2 large eggs
1 cup buttermilk
canola oil, for frying

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!

Nutrition Facts : Calories 535 calories, Carbohydrate 59 grams, Fat 27 grams, Fiber 4 grams, Protein 14 grams, Sugar 8 grams

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

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.

TASTY BBQ TOMATOES



Tasty BBQ Tomatoes image

A quick and tasty way I cook tomatoes on the BBQ. The ingredient quantities are not all that precise - just add to your own taste.

Provided by Peter J

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

4 tomatoes (vine ripened is best)
2 teaspoons extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon ground black pepper

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.

Nutrition Facts : Calories 43.2, Fat 2.5, SaturatedFat 0.3, Sodium 6.4, Carbohydrate 5, Fiber 1.6, Sugar 3.2, Protein 1.1

MOM'S FRIED RED TOMATOES



Mom's Fried Red Tomatoes image

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

3 large tomatoes (not to ripe because you want them to hold up during cooking)
1 1/2 cups flour
2 teaspoons salt
2 teaspoons pepper
2 teaspoons seasoning salt (I use Lowery's)
1 tablespoon butter (per frying batch- maybe 3 Tbsps. needed total)
1 tablespoon olive oil (per frying batch- maybe 3 Tbsps. needed total)

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

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