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We’ve all heard of Fried Green Tomatoes, right? But have you heard of Fried Red Tomatoes? If you’re anything like me, and have a ridiculous amount of garden tomatoes that need to be used up, you’re in the right place. Down below I will share with you all of my tips, tricks, and answers to the most commonly asked questions to ensure these Fried Red Tomatoes come out perfect when you decide to make them.
These crispy Fried Red Tomatoes are one of my favourite things I’ve made in a while! Each slice is coated in a breadcrumb and cornmeal mixture giving it the most delicious crunch to every bite. Serve these along side a big salad for a vegetarian dinner, as an appetizer at your next party, or in your favourite sandwich for the ultimate crunch. However you decide to serve these, I promise you, they won’t disappoint.
Do I need to use green tomatoes?
Nope! Typically when you hear the term “green tomatoes” it’s referring to unripe red tomatoes which have an entirely different taste and texture compared to when ripe. When I make these Fried Tomatoes, I use the most unripe red tomatoes I have and they turn out perfectly every time. Not to mention, I love the flavour the red tomatoes give.
Looking for more appetizers?
Who doesn’t need a few good go-to appetizers? Check out a few of my most popular ones right here on my blog:
- Italian Rice Balls
- Whipped Feta with Maple Bacon and Toasted Walnuts
- Smoked Sausage Stuffed Mushrooms
- Fried Garlic and Sambuca Shrimp
- Buffalo Chicken Dip
- Parmesan Brussels Sprouts
- Crispy Salami Bites
- Easy Bruschetta
- Whipped Ricotta Crostini
- Baked Brie with Jam
- Brie Bites with Red Pepper Jelly
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Fried Red Tomatoes. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Tomatoes
- Tomato sauce
- All-purpose flour
- Italian breadcrumbs
- Cornmeal
- Fresh parsley
- Eggs
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Dried basil
- Dried oregano
Substitutions and FAQ’s
Can I use green tomatoes in this recipe instead of red?
Yes! Follow the same ingredient list and recipe instructions.
Do I need to use cornmeal? Or can I use only breadcrumbs?
I recommend using the cornmeal; it keeps the tomato slices together and creates a thicker and more crispy crust.
Can I air fry these instead of frying them?
To be honest, I’ve never tried. Certain recipes need to be fried, and this is one of them.
Did you like this recipe?
If you enjoyed these Fried Red Tomatoes, please consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
Fried Red Tomatoes
Ingredients
Tomatoes:
- 3 large tomatoes, beefsteak or roma (if using roma, use about 6 tomatoes) sliced 1/4 – 1/2 inch thick
- oil for frying, vegetable or avocado
- 1/2 cup tomato sauce, for serving
- parmesan cheese, to garnish
- fresh basil, to garnish
Flour Mixture:
- 3/4 cup all-purpose flour
- 1/4 tsp salt
Egg Mixture:
- 2 eggs
- 2 tbsp tomato sauce
- salt and pepper
Breadcrumb Mixture:
- 1/2 cup seasoned Italian breadcrumbs
- 1/2 cup cornmeal
- 2 tbsp fresh parsley, chopped fine
- 1/8 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
Instructions
- Begin by slicing the tomatoes into 1/4-1/2 inch thick slices, discarding the ends.
- To a large serving dish lined with paper towel, add the sliced tomatoes. Pat dry with more paper towel, and let rest to release more water while you prepare the other ingredients.
- Prepare the three bowls with the required ingredients and mix to combine: the flour mixture, egg mixture and breadcrumb mixture.
- Pat the tomatoes one last time before adding to the flour mixture. Press the tomato slice into the flour mixture, ensuring both sides are fully coated.Shake off any excess.
- Add the tomato coated with flour into the whisked egg mixture, ensuring both sides are fully coated.
- Add the tomato coated with flour and egg into the breadcrumb and cornmeal mixture and press down on both sides, ensuring the entire tomato is covered.
- Repeat until all tomatoes are complete.
- To a large frying pan set to medium/high heat, add the oil. Sammy's tip: you want enough oil in the pan that the tomatoes are nearly fully submerged, about 1/2 inch in the pan.
- Add your tomatoes to the hot oil, about 4-5 at a time, ensuring your don't overcrowd the pan. (Work in batches if you need).
- After 2-3 minutes, or once a golden crust begins to form on the bottom and sides of the tomato, flip and fry for an additional 2 minutes.
- Let fried tomatoes cool on a wire rack for about 5 minutes to avoid them from becoming soggy.
- Top with a pinch of salt, parmesan cheese, fresh basil and serve with a side of tomato sauce for dipping.
- Enjoy warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
