Fried Red Tomatoes With Sour Cream And Prosciutto Recipes

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

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 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.

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.

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.

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.).