Fried Red Tomatoes W Red Pepper Basil 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

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.

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.

FRIED GREEN TOMATOES WITH GARLIC-BASIL AIOLI RECIPE - (4.5/5)

Steps:

• To prepare the aioli, combine the olive oil and the blended oil in a measuring cup. Set aside. Place the garlic, egg yolks, lemon juice, Dijon mustard, salt, and pepper in a blender. Pulse the ingredients until combined. Slowly pour the oil through the opening at the top of your blender. (The speed should be on low.) After the ingredients are well-blended and creamy, use a spatula to scoop the aioli into a small bowl. Fold in the fresh basil and oregano. To prepare the tomatoes, combine the cornmeal, Parmesan cheese, cayenne pepper, 1 tsp of salt, 1/2 tsp of black pepper, dried basil, and dried oregano into a medium-size bowl. Set aside. Combine the flour and the remaining salt and pepper into a second bowl. Set aside. Whisk the eggs together in a third bowl. First, dip the tomatoes in the flour mixture; coat completely. Then coat the tomatoes in the egg. Finally, dredge the slices in the cornmeal mixture and coat completely. Pour about 1/4" of oil into a large skillet set over medium heat. After the oil is ready, add in the tomatoes (in batches, if necessary). Fry the tomatoes until golden brown on one side for about 3-4 minutes. Flip the tomatoes and cook until brown on the other side. Remove the slices from the oil and drain on paper towels. Serve immediately with the aioli.

MOM'S FRIED RED TOMATOES

Steps:

• Cut tomatoes into thick slices. Put aside.
• Mix flour, salt and pepper in shallow dish for coating.
• Heat butter and olive oil in pan, until it's hot enough to fry inches.
• Pre-heat oven to warm setting. (Lowest setting).
• Coat tomato slices in flour mixture.
• Place in pan until gloden brown.
• Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).