Saturday, July 11, 2009

Fried Red Tomatoes

I saw this recipe the other day when flipping through daytime TV. I couldn't find the recipe so I made mine the best I could from memory (I posted the original recipe below). I pretty much got things right but I did not do the garnish as 1) I don't eat red meat and 2) I had no sour cream. I did buy some turkey "bacon" and may try these again tomorrow with some of that cooked to be crispy and prosciutto-like. A really delicious way to eat your veggies!

Courtesy of: Chuck's Day Off - Episode: The Bro Show

 Ingredients and Prep:

  • 1/2 cup white flour
  • 3 eggs, beaten
  • 2/3 cup Panko bread crumbs
  • 3 firm ripe tomatoes
  • 1/4 cup olive oil
  • Dollop of butter
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • A dollop of sour cream
  • 3 slices prosciutto, fried till crisp
  • A few sprigs of chives, finely chopped


  1. Cut tomatoes into ½ inch slices.
  2. Sprinkle with coarse salt & cracked black pepper.
  3. Place flour, eggs, and crumbs in separate shallow bowls.
  4. Heat oil with a dollop of butter in a medium skillet on medium heat.
  5. Dip tomato slices in flour, then eggs, then crumbs.
  6. In the pan fry half the coated slices at a time for about 3 to 4 minutes per side or until golden brown.
  7. Bread and cook remaining tomatoes.
  8. Remove to a serving tray. Garnish with a dollop of sour cream, crumbled crisp prosciutto and a sprinkle of minced, fresh chives.


Anonymous said...

Adding a dash of onion powder to the salt & pepper seasoning adds just enough flavor for me that I don't need to even add a garnish. Thank you for your post of this recipe; I always feel like I've missed a step! :)

Anonymous said...

I put garlic salt with mine instead of normal salt gave me flavor that I liked it came out pretty good. This is cheap and easy for if your on a budget

Anonymous said...

I decided to try this recipe since I only had red tomatoes in the fridge. Tried it with corn meal instead of flour. It was really good, but I still prefer fried green tomatoes:)

S.A. Garcia said...

My main suggestion that is unlike eggplant, ripe tomatoes need to be fried quickly. I just used this recipe with some lovely close to over ripe fresh tomatoes and turned up the heat.

Thank you for this recipe. It is delicious!