Best 2 Red Juicy Herb Fried Tomatoes Recipes
**Red Juicy Herb Fried Tomatoes: A Culinary Delight**
Indulge in the tantalizing flavors of Red Juicy Herb Fried Tomatoes, a Southern classic elevated with a burst of fresh herbs and a crispy, golden crust. This delectable dish features succulent tomato slices, skillfully coated in a flavorful blend of herbs, then pan-fried to perfection. Savory notes of thyme, oregano, and basil dance on your palate, while the crispy exterior yields to a juicy, tangy interior. Whether served as a main course or a delectable side, these fried tomatoes are sure to leave a lasting impression. Our curated collection of recipes offers variations to suit your taste preferences, including a gluten-free option for those with dietary restrictions. Embark on a culinary journey with Red Juicy Herb Fried Tomatoes, a dish that promises satisfaction with every bite.
MOM'S FRIED RED TOMATOES
My mom's simple recipe. Easy, great and tasty! Please remember the nutritional facts are not correct, because you are not eating all the coating ingredients. Also, these amounts are to my families tastes, adjust to your liking. REMEMBER: TO ADD MORE BUTTER AND OLIVE OIL TO THE PAN AS NEEDED. THERE SHOULD ALWAYS BE A LAYER OF LIQUID TO FRY IN.
Provided by CGchef
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
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.).
Nutrition Facts : Calories 506.3, Fat 14, SaturatedFat 4.9, Cholesterol 15.3, Sodium 2383, Carbohydrate 83.6, Fiber 6.4, Sugar 7.5, Protein 12.4
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
Tips:
- Choose ripe, flavorful tomatoes: Look for tomatoes that are firm, smooth, and have a deep red color. Avoid tomatoes that are bruised or have blemishes.
- Use a variety of herbs: The herbs in this recipe add a lot of flavor, so don't be afraid to experiment. Some good options include basil, oregano, thyme, and rosemary.
- Don't overcrowd the pan: When frying the tomatoes, make sure to leave enough space between them so that they can cook evenly.
- Cook the tomatoes until they are golden brown: This will give them a nice crispy coating.
- Serve the tomatoes immediately: Fried tomatoes are best when served hot, so make sure to eat them as soon as they are cooked.
Conclusion:
Red Juicy Herb Fried Tomatoes are a delicious and easy-to-make side dish that is perfect for summer. With just a few simple ingredients, you can create a dish that is packed with flavor. So next time you're looking for a quick and easy side dish, give Red Juicy Herb Fried Tomatoes a try.
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