Fried Red Tomatoes W Red Pepper Basil Aioli Food

ROASTED RED PEPPER AIOLI

Steps:

• Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

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.).

FRIED RED TOMATOES ITALIAN STYLE WITH BASIL PESTO AIOLI

Steps:

• Start by slicing your tomatoes into ¼ inch slices, cutting off the tips and bottoms.
• Pull out the seeds with the tip of your finger, you don't want the slices to be wet.
• Lay tomato slices onto a paper towel to pat dry.
• Make your pesto aioli by simply stirring some good basil pesto into a good quality prepared mayo, stirring to incorporate and tasting to your satisfaction, adding more if needed.
• Equal parts polenta and finely grated romano cheese.
• Sprinkle in some dried time, a little granulated garlic, salt and pepper.
• Beat two eggs, use more as needed depending how many tomatoes you are using.
• Heat a frying pan on the stove and cover the bottom with olive oil, keep on medium heat.
• Dip tomato slice into the egg then into the polenta cheese mixture.
• Place into the frying pan and don't flip it until it is nicely golden, then flip and do the other side.
• When crispy, gently remove and place onto a paper towel to absorb grease, which is not much.
• Sprinkle with a little salt and let them cool down before eating.
• Sprinkle with finely chopped basil, a little sprinkling of cheese and serve with the basil pesto aioli.

FRIED GREEN TOMATOES WITH RED PEPPER AIOLI

Steps:

• Aioli 1. Combine mayonnaise, red peppers and garlic in a mini chopper. Process until well combined and fairly smooth, scraping down sides of chopper halfway through. Transfer to a small bowl. Refrigerate until serving. Tomatoes. 2. Core tomatoes and cut a thin slice from top and bottom of each. Cut each tomato into three or four 1/4-inch-thick slices and dry slightly on paper towels. Sprinkle with 1/8 tsp of the salt. 3. Combine flour and 1/8 tsp of the salt in a shallow dish. Lightly beat eggs in a second shallow dish; whisk together cornmeal, Parmesan, remaining 1/4 tsp salt, the black pepper and cayenne in a third shallow dish. 4. Coat 6 of the tomato slices in seasoned flour, followed by egg, then cornmeal mixture. Heat oven to 200 degrees . 5. Heat 3 tbsp of the oil in a large nonstick skillet over medium-high heat. Add the 6 coated tomato slices and fry for 2 minutes. Carefully flip over slices and fry an additional 2 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm in oven. Repeat, coating all tomato slices with seasoned flour, egg and cornmeal mixture. 6. Add 2 tbsp of the oil to skillet before frying each consecutive batch (you should have 2 more batches to fry). Serve tomatoes warm with aioli on the side.

BASIL AïOLI

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)

FRIED GREEN TOMATOES WITH GARLIC-BASIL AIOLI RECIPE - (4.5/5)

Steps:

• To prepare the aioli, combine the olive oil and the blended oil in a measuring cup. Set aside. Place the garlic, egg yolks, lemon juice, Dijon mustard, salt, and pepper in a blender. Pulse the ingredients until combined. Slowly pour the oil through the opening at the top of your blender. (The speed should be on low.) After the ingredients are well-blended and creamy, use a spatula to scoop the aioli into a small bowl. Fold in the fresh basil and oregano. To prepare the tomatoes, combine the cornmeal, Parmesan cheese, cayenne pepper, 1 tsp of salt, 1/2 tsp of black pepper, dried basil, and dried oregano into a medium-size bowl. Set aside. Combine the flour and the remaining salt and pepper into a second bowl. Set aside. Whisk the eggs together in a third bowl. First, dip the tomatoes in the flour mixture; coat completely. Then coat the tomatoes in the egg. Finally, dredge the slices in the cornmeal mixture and coat completely. Pour about 1/4" of oil into a large skillet set over medium heat. After the oil is ready, add in the tomatoes (in batches, if necessary). Fry the tomatoes until golden brown on one side for about 3-4 minutes. Flip the tomatoes and cook until brown on the other side. Remove the slices from the oil and drain on paper towels. Serve immediately with the aioli.