Fried Red Tomatoes Italian Style With Basil Pesto Aioli Recipes

FRIED RED TOMATOES (W/ RED PEPPER BASIL AIOLI)

Steps:

• Pat dry your roasted red peppers well and add them to a food processor, along with your mayo, basil leaves and salt. Puree for 15 seconds and pour into a small bowl. Chill until ready to use.
• Slice your tomatoes into ¼" to ½" thick slices and season both sides well with salt and pepper.
• Set up your dredging station.Add your flour to a shallow bowl. Whisk your eggs in another shallow bowl. Add your breadcrumbs, corn meal, parm cheese, garlic and onion powder to another shallow bowl and mix together. You should have 3 bowls set up.
• Add enough oil to a skillet or pot and heat to 350°F.
• While waiting for your oil to get hot, dredge each tomato slice in the flour, followed by the eggs and lastly, in the breadcrumb cornmeal mixture. Make sure to coat all sides well.
• When your oil is hot, fry your tomatoes for about 1-2 minutes on each side. You are just looking for a golden brown color on the outside.
• Allow your fried tomatoes to cool on a wire rack or paper towels so they stay crispy. Serve warm with aioli sauce on the side for dipping.

FRIED RED TOMATOES ITALIAN STYLE WITH BASIL PESTO AIOLI

Steps:

• Start by slicing your tomatoes into ¼ inch slices, cutting off the tips and bottoms.
• Pull out the seeds with the tip of your finger, you don't want the slices to be wet.
• Lay tomato slices onto a paper towel to pat dry.
• Make your pesto aioli by simply stirring some good basil pesto into a good quality prepared mayo, stirring to incorporate and tasting to your satisfaction, adding more if needed.
• Equal parts polenta and finely grated romano cheese.
• Sprinkle in some dried time, a little granulated garlic, salt and pepper.
• Beat two eggs, use more as needed depending how many tomatoes you are using.
• Heat a frying pan on the stove and cover the bottom with olive oil, keep on medium heat.
• Dip tomato slice into the egg then into the polenta cheese mixture.
• Place into the frying pan and don't flip it until it is nicely golden, then flip and do the other side.
• When crispy, gently remove and place onto a paper towel to absorb grease, which is not much.
• Sprinkle with a little salt and let them cool down before eating.
• Sprinkle with finely chopped basil, a little sprinkling of cheese and serve with the basil pesto aioli.