Evelyns Fried Red Tomatoes Recipes
FRIED RED TOMATO SANDWICH
Provided by Ree Drummond : Food Network
Time 15m
Yield 1 sandwich
Number Of Ingredients 9
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.
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
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
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
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
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
RHONDA'S FRIED GREEN TOMATOES
This is a very good and easy recipe to make.
Provided by Rhonda Brock Fuller
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oil in a skillet to 350 degrees F (175 degrees C).
- Whisk milk, cornmeal, flour, and egg together in a large bowl until it is a fairly thick batter.
- Dip each slice of tomato into batter and immediately fry in hot oil until golden brown, 2 to 3 minutes per side. Drain fried tomatoes in a colander standing on edge to keep crisp as you fry remaining tomato slices.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 10.3 g, Cholesterol 21.7 mg, Fat 2.5 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 22.3 mg, Sugar 3.3 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.
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