Country Style Tomatoes Food

COUNTRY-STYLE TOMATOES

Steps:

• Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices., Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs., In a large skillet, heat butter and oil over medium heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels.

EASY SOUTHERN FRIED GREEN TOMATOES

Steps:

• Line a baking sheet with waxed paper.
• Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
• Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
• Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

TOMATOES COUNTRY STYLE

Steps:

• Beat together in mixer, or process in food processor, the garlic, parsley, salt and cream cheese; add basil, if desired.
• Cut tomatoes into 12 even slices, about 1/2 inch thick.
• Spread 6 slices with about 2 Tbsps of cream cheese mixture each; top with remaining slices to make 6 sandwiches.
• Dip each in flour, then in egg mixture, and finally in crumbs.
• Fry on both sides over medium heat in mixture of butter and olive oil until brown.
• Garnish with fresh basil or parsley, if desired.

COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD

Steps:

• Heat oil in a 3-quart non-reactive saucepan over medium high heat, add the onions and cook until browned and softened, about 8 to 10 minutes. Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined. Cover and reduce heat to medium and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
• Pour half the potatoes and tomatoes in a refrigerator dish for tomorrow night's quick vegetable beef stew. Lay cod over stew, cover and steam until tender and fish begins to flake, 5 to 7 minutes. Serve immediately.
• In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes. Add leftover potatoes and tomatoes, chicken stock, green beans and corn. Cook until vegetables are done, about 6 to 8 minutes. Taste and adjust seasonings. Serve immediately.

SOUTHERN STEWED TOMATOES

Steps:

• Preheat oven to 350°F.
• Spray an oven proof casserole with cooking spray and set aside.
• Put the tomatoes with their juices into the casserole and cut up into chunks.
• Add the sugar and stir.
• Cut the butter into chunks and add to tomato mixture.
• Stir in the stale bread cubes-enough to make a thick mixture.
• Bake uncovered for 30-35 minutes, or until the top is lightly browned and the mixture is very thick.
• Cover with foil if it appears to be browning too quickly towards the end.

COUNTRY-STYLE TOMATO AND CILANTRO BROTH

Steps:

• Make spice sachet by wrapping together in cheesecloth the cinnamon sticks, coriander seeds, cloves, peppercorns, bay leaves, and cardamom pods. Tie with kitchen string.
• In heavy, large pot over high heat, stir together 4 cups water, tomatoes, garlic, ginger, cilantro stems, 1 teaspoon salt, and spice sachet. Bring to boil, then reduce heat and simmer, uncovered, until reduced by 1/3, about 30 minutes. Strain through fine-mesh sieve into large clean pot, reserving solids. Discard spice sachet. Measure 1 cup of strained liquid in pot and transfer to blender. Add reserved solids and pureé until smooth. Strain through fine-mesh sieve back into pot with liquid.
• Place pot over high heat and bring to simmer, about 5 minutes. Stir in ground pepper and remaining 1/4 teaspoon salt. Serve immediately, topping each portion with chopped cilantro leaves.