Fried Red Tomatoes With Gravy Recipes
OLD-FASHIONED TOMATO GRAVY
My mother-in-law gave me this tomato gravy recipe. It's her very favorite breakfast. We-my husband, our two sons and I-also enjoy it for a light supper. Especially on a cold day, it's great with warm peach cobbler or bread pudding. -Laurie Fisher, Greeley, Colorado
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.
Nutrition Facts : Calories 291 calories, Fat 16g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 1059mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
FRIED RED TOMATOES WITH GRAVY
This has been a standard in our house for the past 30 plus years. We have fresh tomatoes in the spring and fall.
Provided by Dotti5
Categories Tomato Side Dishes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- In a large skillet heat oil over medium heat. Sprinkle seasoning salt on both sides of tomato slices, then dredge in the 1/2 cup of flour. Place tomatoes in the hot oil and fry until golden brown, turning once. Keep tomatoes warm.
- Add the 2 tablespoons of flour to the oil and cook over medium heat, stirring until smooth, about one minute. Gradually pour in the half and half, stirring constantly until thickened. Stir in the brown sugar, salt and pepper. Spoon gravy over the tomato slices and serve immediately.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 15.7 g, Cholesterol 11.2 mg, Fat 4.5 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 165.8 mg, Sugar 5.6 g
MOM'S FRIED RED TOMATOES
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
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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- Cut the bacon crosswise into 1/4-inch pieces. Fry in a skillet over medium heat until bacon is crisp and has rendered its fat. Remove the bacon with a slotted spoon to a plate lined with paper towels to drain. Reserve the bacon fat in the skillet.
- Slice the tomatoes into 1/2-inch thick slices. Combine the cornmeal, flour, salt, and pepper in a shallow pan. Dredge the tomatoes slices in the cornmeal mixture.
- Fry the tomatoes in the reserved bacon fat over medium heat, turning once, until golden brown. Takes about 2-3 minutes per side. Keep the slices warm in a low oven until all are cooked.
- Pour out all but about three tablespoons of the bacon fat. Place the pan back over medium heat and add cream and salt, stirring to release any browned bits from the bottom of the pan. Add 1 to 2 tablespoons of the cornmeal mixture to thicken the gravy. Stir until the gravy is thick and bubbly.
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- Wash and dry 4 large tomatoes and cut into thick slices. Salt and pepper the slices on both sides. It is very important that you pick very firm tomatoes that are just, or not quite ripe so that they don't fall apart when you fry them.
- Add your quartered or chunked tomatoes to a large mixing bowl. Add the salt and pepper and toss to mix the seasoning through.
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