Cinnamon Spiced Fried Tomatoes Recipes

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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

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

EASY SOUTHERN FRIED GREEN TOMATOES



Easy Southern Fried Green Tomatoes image

Simple recipe for fried green tomatoes, perfect for appetizers or a unique fried green tomato B.L.T.!

Provided by Ali

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 25m

Yield 8

Number Of Ingredients 9

waxed paper
2 large eggs
2 tablespoons water
1 cup all-purpose flour
1 cup yellow cornmeal
sea salt to taste
freshly ground black pepper to taste
2 pounds green tomatoes, sliced
1 cup canola oil for frying, or as needed

Steps:

  • Line a baking sheet with waxed paper.
  • Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
  • Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
  • Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 31.5 g, Cholesterol 46.5 mg, Fat 4.7 g, Fiber 2.4 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 73.9 mg, Sugar 5 g

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

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

CINNAMON-SPICED RICE



Cinnamon-Spiced Rice image

Categories     Garlic     Onion     Rice     Side     Vegetarian     Quick & Easy     Cinnamon     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1 medium onion, chopped
3 garlic cloves, chopped
3/4 teaspoon cumin seeds
1 (2 1/2- to 3-inch) cinnamon stick
2 tablespoons olive oil
1 1/2 cups long-grain white rice
2 1/4 cups reduced-sodium chicken broth
3/4 teaspoon sugar
3/4 teaspoon black pepper
1 teaspoon salt

Steps:

  • Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until onion is beginning to soften, about 3 minutes. Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes.
  • Stir in broth, sugar, pepper, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and discard cinnamon stick if desired.

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