Fried Red Tomatoes

A hand dips a crispy, golden-brown fried red tomato slice into a small bowl of rich marinara sauce. The plate is garnished with fresh basil, while whole tomatoes peek from the background. A sprinkle of thinly grated cheese adds the finishing touch to these deliciously fried tomatoes.

5 from 1 vote

Fried Red Tomatoes: coated in a cornmeal and Italian breadcrumb crust, topped with parmesan cheese and dipped in tomato sauce, are the perfect elevated appetizer or side dish.

Prep Time20

Cook Time10

Course: Appetizer, Side Dish

Cuisine: American

Keyword: fried green tomatoes, fried red tomatoes, fried tomatoes, garden tomatoes, recipe for fried tomatoes

Servings: people

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.

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