Evelyns Fried Red Tomatoes Food

EVELYN'S FRIED RED TOMATOES

Steps:

• Pour boiling water over the tomatoes and leave for 2 minutes.
• Pour the water off, and peel the tomatoes: the skin should peel off really easily.
• Slice the tomatoes.
• Add a teaspoon of sugar to the tomatoes, and transfer them to a sauté pan.
• Simmer the tomatoes until they are soft.
• Add basil to taste.
• Drain off excess juice.
• Add 2 lightly beaten eggs, stirring for a few minutes.
• Cool the tomatoes and transfer to freezer containers, to use as needed.

FRIED RED TOMATOES

Steps:

• Cut thin slice from each end of each tomato. Discard ends. Cut each tomato crosswise into 3 thick slices.
• Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to plate.
• Pour enough oil into heavy large skillet to reach depth of 1/4 inch. Heat oil over medium heat. Working in 2 batches, add tomatoes and cook until crisp and golden, about 3 minutes per side. Transfer tomatoes to paper towels; drain. Transfer tomatoes to platter and serve.
• Available at Italian markets, natural foods stores, and some supermarkets.

FRIED RED TOMATOES

Steps:

• Combine the mustard, worcestershire sauce, sugar, salt, papriks and red pepper in a small bowl.
• Spread this mixture on both sides of the tomato slices.
• Dredge the tomato slices in cornmeal.
• Heat 1/4" bacon drippings in a skillet.
• When hot, saute the tomato slices until lightly browned and crisp.
• Drain and serve hot.

MOM'S FRIED RED TOMATOES

Steps:

• Cut tomatoes into thick slices. Put aside.
• Mix flour, salt and pepper in shallow dish for coating.
• Heat butter and olive oil in pan, until it's hot enough to fry inches.
• Pre-heat oven to warm setting. (Lowest setting).
• Coat tomato slices in flour mixture.
• Place in pan until gloden brown.
• Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).

MEME'S FRIED GREEN TOMATOES

Steps:

• Break the eggs into a shallow bowl and season with salt and pepper. Combine the cornmeal and flour in a second shallow bowl and season with salt and pepper.
• Line a plate with paper towels and set near the cooktop.
• Heat the oil in a large skillet over medium heat. Working a few at a time, season the tomato slices lightly on both sides with salt and pepper. Dip the tomato slices into the egg mixture and shake off the excess. Place the dipped slices in the cornmeal mixture, sprinkle breading over, and press to adhere. Turn over and repeat to coat on both sides. Gently shake off the excess and place without crowding in the heated skillet.
• Fry the tomato slices until they are golden on one side, about 3 minutes, then gently turn them with an offset spatula or metal turner and continue cooking until golden on the other side. Remove them to the prepared plate. Season with salt and pepper and serve immediately.
• Not so long ago, dinner was served at noon all across the South. Midday dinner seems confined to Sundays now, but within the past generation, it was the main meal of the day. This was not a soup-and-salad combination or a sandwich with a bag of chips. Dinner was a full meal of meat, vegetables, and cornbread or biscuits. The women did the cooking in the cool morning before the day became too hot, and dinner was served when farmers needed to escape the hot sun.

FRIED RED TOMATOES WITH SOUR CREAM AND PROSCIUTTO

Steps:

• Cut tomatoes into 1/2-inch slices. Sprinkle with coarse salt and cracked black pepper.
• Place flour, eggs, and crumbs in separate shallow bowls. Heat the oil with a dollop of butter, in a medium skillet on medium heat. Dip the tomato slices in the flour, then the eggs, and then crumbs. In batches, fry half the coated slices at a time, for about 3 to 4 minutes per side, or until golden brown.
• Coat the remaining tomatoes in the flour, egg and bread crumb mixture, and cook. Remove the tomatoes to a warm serving tray.
• Garnish with a dollop of sour cream, crumbled crisp prosciutto, and a sprinkle of fresh chopped chives.