Jersey Fried Tomatoes Recipes

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.).

PAN-FRIED SUMMER JERSEY VEGETABLES

Steps:

• Clean blossoms by removing the staemen, and fill with the mozzarella pieces, seal by pressing the top together.
• Bread the vegetables by dipping in flour, seasoned with salt and pepper, then the eggwash, and finally the bread crumbs.
• Heat 1/4-inch oil in a large saute pan until very hot but not smoking, and pan fry the vegetables until golden, about 2 to 3 minutes on each side. Drain on paper towels and season with salt. Repeat until all vegetables are done. Serve with herb oil.
• Combine all ingredients, season with salt and pepper

JERSEY FRIED TOMATOES

Steps:

• Mix egg, milk, salt, and pepper together.
• Dip tomato slices in egg mixture and cover in bread crumbs.
• In large skillet add enough bacon grease to cover pan.
• In a large skillet fry tomato slices on each side until golden brown. (Make sure that when you flip them and during cooking that enough bacon grease is in the pan.).
• Remove and place on paper towel.
• Repeat until all tomato slices are cooked. Make sure to add more bacon grease to the pan between batches!
• For a different taste my mom enjoys just dipping the tomato slices in flour and skipping the egg mixture and bread crumbs and frying the same way.

JERSEY FRESH STEWED TOMATOES

Steps:

• Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
• Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.

FRIED RED TOMATOES

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.