Fried Tomatoes With Basil Recipes

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

GRILLED GREEN TOMATOES WITH CREAMY BASIL SAUCE

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a food processor, combine mayonnaise, basil, garlic, and lemon juice, and process until basil is finely chopped and sauce is smooth (add 1 to 2 teaspoons water if needed). Cut green tomatoes into 1/2-inch-thick slices, brush with vegetable oil and season with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Transfer to a platter and spoon sauce over top.

FRIED TOMATOES WITH BASIL

Steps:

• Slice the tomatoes thickly. Melt the butter and olive oil in a frying pan over medium heat.
• Add the tomato slices and fry on one side for about one minute. Turn each slice and sprinkle with cheese. You can use any cheese - mozarella or cheddar work well.
• Sprinkle with chopped basil and continue to fry until cheese melts. Cover the pan if you want to speed up the process.

RED, JUICY, HERB-FRIED TOMATOES

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.

FRIED GREEN TOMATOES WITH BASIL MAYONNAISE

Steps:

• For the basil mayonnaise: Pulse the basil, mayonnaise, lemon juice and mustard in a food processor until smooth. Season with salt and pepper. Cover and refrigerate until needed.
• For the fried tomatoes: Season the tomatoes with salt and pepper. Place the flour in a shallow dish. Whisk together the buttermilk and hot sauce in another shallow dish. Whisk together the panko and cornmeal in a third shallow dish. Working with 1 slice of tomato at a time, coat the tomato first in the flour, then in the buttermilk and then finally in the cornmeal. Repeat this process with the remaining slices.
• Add enough vegetable oil to a large skillet to coat the bottom and heat over medium to medium-high heat. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Drain on paper towels. Serve the tomatoes warm with the basil mayonnaise.

FRIED GREEN TOMATO BLT WITH SWEET BASIL MAYO

Steps:

• For the mayo: In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside. For the sandwich: Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich. For the tomatoes: In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper. Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes. Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F. Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices. To assemble the sandwich: Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich off with the other slice of bread.;

FRIED GREEN TOMATO, MOZZARELLA, AND BASIL "BLTS"

Steps:

• Preheat broiler.
• In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.
• On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon. Top with remaining bread slices, toasted sides up.

FRIED GREEN TOMATOES WITH BASIL MAYONNAISE

Steps:

• Season the tomatoes with salt and pepper. Place the flour on a plate. Whisk together the buttermilk and hot sauce in a shallow bowl or a pie tin. Whisk together the cornmeal and panko bread crumbs in a separate pie tin.
• Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal-bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices.
• Preheat the oven to 200°F. Line a second baking sheet with paper towels.
• Heat 3/4 inch of vegetable oil in a medium skillet to 350°F. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of Basil Mayonnaise.
• Basil Mayonnaise
• Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper.
• The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.