Fried red tomatoes are a classic Southern delicacy, often served as a side dish or appetizer. The combination of sweet and tangy tomatoes, crispy breading, and flavorful seasonings creates a dish that is both satisfying and addictive. Whether you're looking for a quick and easy weeknight meal or a special dish for a holiday gathering, fried red tomatoes are sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
RED, JUICY, HERB-FRIED TOMATOES
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
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 TOMATOES
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
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.
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 Side Dish Vegetables Tomatoes
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
BLT WITH FRIED RED TOMATOES AND SHRIMP REMOULADE
Steps:
- Preheat the oven to 400 degrees F.
- Lay the bacon on a baking sheet. Bake until the fat has rendered and the bacon is crisp, about 20 minutes. Drain on paper towels, then the strips cut in half crosswise.
- For the shrimp remoulade: Heat the canola oil in a medium skillet over medium heat. Sprinkle the shrimp with salt and pepper, and add to the pan in a single layer. Cook until just cooked through, about 2 minutes per side. Spread the shrimp, with their juices, on a plate and chill until cooled. Once cool, chop coarsely.
- Whisk together the mayonnaise, horseradish, Dijon mustard, whole-grain mustard, lemon juice, celery, parsley and some hot sauce if using. Season with salt and pepper. Set aside 1/3 cup of the remoulade for spreading on bread. Fold the chopped shrimp and their juices into the remaining remoulade and mix until combined. Chill while you make the tomatoes.
- For the fried red tomatoes: Line a wire baking rack with several layers of paper towels and place over a baking sheet. Salt the tomato slices lightly on both sides and let sit on the paper towels for 30 minutes, turning halfway through, to drain of excess liquid.
- Whisk together the buttermilk and eggs in a small shallow dish and sprinkle with salt and pepper. Whisk together the cornmeal, flour, pecorino, garlic powder, cayenne and onion powder in a medium shallow dish and sprinkle with salt and pepper.
- Heat the oil in a high-sided medium skillet over medium heat until almost smoking; add a few bits of cornmeal to test the temperature. Season the tomatoes with pepper and dip them in the buttermilk mixture, allowing the excess to drain off; then dredge them in the flour mixture, tapping off the excess. Fry the tomatoes until golden brown and crisp, turning once, 3 to 4 minutes total. Discard the paper towels from the rack and set the fried tomatoes on the rack to drain. Sprinkle with salt and parsley.
- To assemble the BLT: Spread some of the reserved remoulade on each piece of toast. Top with some lettuce, a generous amount of shrimp remoulade, some bacon and a few slices of fried tomato. Serve immediately, with knives and forks.
Tips:
- Choose ripe, firm tomatoes: Look for tomatoes that are evenly colored and free of blemishes. Test their firmness by gently squeezing them; they should give slightly but not be mushy.
- Slice tomatoes evenly: Cut tomatoes into consistent slices so that they cook evenly. Aim for slices that are about 1/2 inch thick.
- Coat tomatoes in flour or bread crumbs: Dredging the tomatoes in flour or bread crumbs helps them to achieve a crispy coating. For a lighter coating, use flour. For a crunchier coating, use bread crumbs.
- Use a well-seasoned cast-iron skillet: A well-seasoned cast-iron skillet will help to prevent the tomatoes from sticking and will promote even cooking.
- Cook tomatoes over medium heat: Cooking the tomatoes over medium heat allows them to cook through without burning.
- Flip tomatoes once: Only flip the tomatoes once during cooking, when the bottoms are golden brown. Flipping them too often can break them apart.
- Serve tomatoes immediately: Fried tomatoes are best served hot and fresh out of the skillet. They can be enjoyed as a side dish or as a main course.
Conclusion:
Fried red tomatoes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients and a little bit of time, you can create a mouthwatering meal that everyone will love. Whether you prefer them crispy or soft, these tomatoes are sure to hit the spot. So next time you're looking for a quick and easy meal, give fried red tomatoes a try. You won't be disappointed!
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