Fried Red Tomatoes Recipes

RED, JUICY, HERB-FRIED TOMATOES

Red, Juicy, Herb-Fried Tomatoes image

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

Ingredients

2 tablespoons dried basil
2 tablespoons dried thyme
½ teaspoon salt
¾ teaspoon white pepper
5 teaspoons olive oil
2 Roma (plum) tomatoes, halved lengthwise
2 tablespoons olive oil

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

FRIED RED TOMATO SANDWICH

Fried Red Tomato Sandwich image

Provided by Ree Drummond : Food Network

Time 15m

Yield 1 sandwich

Number Of Ingredients 9

Ingredients

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

Ingredients

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

Ingredients

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

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

Ingredients

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

FRIED TOMATOES

Fried Tomatoes image

Make and share this Fried Tomatoes recipe from Food.com.

Provided by June Neil

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 medium tomatoes, half ripe
1/2 cup all-purpose flour
2 1/2 teaspoons salt
2 1/2 teaspoons sugar
1/4 teaspoon pepper
3/4 cup evaporated milk
oil, for frying

Steps:

Wash tomatoes, but do not peel.
Cut into 3/4-inch slices.
Place on paper towels to drain.
Combine flour, salt, sugar and pepper.
Dust tomatoes in flour mixture on both sides.
Add evaporated milk to rmaining flour mixture to make a thick batter.
Dip floured tomatoes in batter.
Fry in hot oil 1/2-inch deep until golden brown on both sides.

Nutrition Facts : Calories 101.9, Fat 2.6, SaturatedFat 1.5, Cholesterol 9.1, Sodium 1006.7, Carbohydrate 16.1, Fiber 1.3, Sugar 3.9, Protein 4

BEST FRIED GREEN TOMATOES

Best Fried Green Tomatoes image

You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.

Provided by Diana Swenson-Siegel

Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

Steps:

Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g

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