Fried Red Tomatoes

Fried Green Tomatoes got nothin’ on Fried Red Tomatoes!

Dom came home with a sackful of Roma tomatoes. I love Romas. They’re just the right size, dense and firm with very few seeds, making them perfect for frying. Romas are meaty, hold their shape, and don’t get soggy.

They make an excellent choice for this recipe. Romas maintain their integrity even after dipping and frying. (And who can resist a tomato with integrity?)

A mixture of cornmeal, all-purpose flour and Italian-seasoned bread crumbs delivers a crunchy-munchy coating.

It’s all about creating a pleasing texture and taste. Am I right?

Just look at that deep dark golden crust. It’s all I could do to keep from gobbling them up straight from the skillet.

I used equal parts cornmeal, flour and bread crumbs for the crust and then gave them an extra boost of ‘Italian’ with a hefty shave of Parmigiano-Reggiano as they hit the plate.

I love this dish. We can easily get our hands on Romas, and because we keep the pantry items used for the coating stocked, we’re always in business.

We don’t fry food often, but when we do, it’s gotta be worth it.

The lovely thing about frying is that it seals in the moisture to produce a pleasing and crispy texture on the outside while keeping the inside moist and tender.

The combination of outer crispiness and inner juiciness is a combination I can get behind!

I hope you can too!

Buon Appetito!

Fried Red Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 19 reviews

• Author: Ciao Chow Bambina
• Category: Appetizer

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Description

Fried Green Tomatoes got nothin’ on Fried Red Tomatoes!

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Ingredients

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• 6 fresh, ripe very firm tomatoes, I used Roma
• 1 egg
• 1/3 cup all-purpose flour
• 1/3 cup cornmeal
• 1/3 cup Italian-seasoned bread crumbs
• Olive Oil for frying
• Salt
• Freshly shaved Parmigiano-Reggiano

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Instructions

1. Wash the tomatoes in cold water and dry them.
2. Slice, horizontally, about 1/2 inch thick.
3. Discard the tops and gently pick out the seeds with the sharp tip of a knife.
4. Beat the egg lightly in a small bowl.
5. Combine the flour, cornmeal, and bread crumbs in a deep dish.
6. Dip the tomato slices in the egg, letting the excess run back into the bowl, then dredge them in the bread crumb mixture, coating both sides.
7. Pour enough oil in a skillet to come up the side about 1/2 inch and heat to high.
8. When the oil is very hot, place as many slices as will fit comfortably.
9. When a golden crust forms on the bottom side, turn them and do the other side.
10. Transfer with a slotted spatula to a paper towel lined plate.
11. Repeat the process until all tomatoes are done.
12. Sprinkle with salt and shaved Parmigiano-Reggiano before serving.
13. Serve warm.

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