Fried Tomato Sauce Food

PAN-FRIED CHICKEN WITH TOMATO & OLIVE SAUCE

Steps:

• Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
• Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.

FRIED GREEN TOMATOES WITH COMEBACK SAUCE

Steps:

• For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Cover and refrigerate at least 30 minutes and up to 2 days.
• For the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.
• Bring the tomatoes to room temperature. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Line a cooling rack with paper towels.
• Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
• Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Transfer to a large plate or platter.
• Fry the tomatoes in batches until lightly browned, 3 to 4 minutes per side.
• Transfer to the prepared cooling rack and sprinkle with salt. Serve immediately with the comeback sauce on the side.

CHINESE STIR-FRIED TOMATOES AND EGGS

Steps:

• In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
• If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
• Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
• Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
• Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

BARB'S FRIED GREEN TOMATOES WITH ZESTY SAUCE

Steps:

• Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until the crackers are finely crushed, then transfer mixture to a bowl.
• Melt the butter flavored shortening in a skillet over medium-high heat. Dip the tomato slices one at a time into the eggs, then the cracker mixture. Pan fry the tomatoes in the shortening until golden brown on both sides, 7 to 10 minutes.
• Mix the ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve the fried tomatoes with topped with the sauce.

FRIED EGGPLANT WITH TOMATO SAUCE (Μελιτζάνες τηγανητές με σάλτσα ντομάτας )

Steps:

• Wash the eggplants, remove the stems and cut them length-wise into wedges. Place your eggplants in a bowl and cover them with cold water. Place another bowl or a dish over your eggplant in order to keep them submerged in the water. Allow to soak for about 5 minutes.
• Drain the eggplant and then sprinkle them with 1 tsp of salt.
• Heat about 1/4 inch of vegetable oil in your frying pan over medium heat. Once the oil is hot, start adding the pieces of eggplant. In order not to overcrowd your pan you may need to add them in batches. Fry each side of the eggplants until they are golden brown on all sides. This will take a total of about 7-8 minutes per batch. You might have to add a little bit of fresh vegetable oil in between batches.
• Place the fried eggplants onto a plate. Continue cooking the rest until all of your eggplant has been fried.
• Preheat your oven to 350 degrees Fahrenheit.
• Take a small sauce pot, and heat 1 tablespoon of olive oil over medium heat. Add the garlic slices and fry them for about 1 minute. Add your chunky tomato sauce or your marinara sauce and 1/2 teaspoon salt. Heat through, stirring regularly, for just a few minutes.
• While your sauce is being warmed up, place your eggplants in a roasting dish (we use a 9 X 13 inch roasting dish) and sprinkle your dried rosemary leaves on top of them.
• Spoon your marinara sauce over the eggplant pieces. You will not be covering them entirely,
• Place in the middle rack of your oven, and bake uncovered for 5 - 7 minutes.
• Enjoy.

VIETNAMESE TOFU WITH TOMATO SAUCE (ĐậU SốT Cà CHUA)

Steps:

• Cut the tofu blocks in half lengthwise (so they're thinner and remove more moisture), then again into smaller pieces to help remove more moisture.
• Press out moisture from the tofu: the tofu on a plate, with a kitchen towel or paper towels above and below the tofu. Cover with another plate to slightly weigh it down to remove moisture for 20-30 minutes. This will help prevent the oil from splattering during frying. Here's how it looks after pressing.
• Fry the tofu. Heat a pot of oil to 300 F, then add 4-6 pieces of tofu at a time to fry until golden brown, making sure to move them around a bit right after adding so they don't stick. It should only be a few minutes each. Remove the fried ones to plate with paper towel to drain excess oil, and continue frying the rest until they're all fried.
• Slice the tomatoes into bite sized pieces, about 4-8 pieces per tomato. It will help them cook quicker too.
• In a new medium sized pot, add all the sauce ingredients. Bring to a boil on high heat, then lower to simmer at 30% heat for about 10 minutes, or until tomatoes are cooked through and the liquid reaches your desired concentration.
• Taste the sauce at this point. See if it needs any more tomato paste, fish sauce, salt or sugar. If the tomatoes aren't super flavorful or ripe to start, I like to add more tomato paste, sugar, and maybe some salt at this point.
• Add the tofu to the pot, toss to combine.
• Keep mixing for a few minutes so the tofu warms up and soaks up some of the sauce. Retaste and adjust as necessary then top with sliced scallions and serve!

FRIED MACARONI IN TOMATO PASTE

Steps:

• put cooking oil in cooking pot and add the peppers till they get slightly.
• tender and turn a lighter shade of green then add the macaroni as is (don't boil).
• stir the macaroni around for 2 minutes till little bits of it turn white.
• then add the tomato paste till it is covered, add the salt & pepper.
• then add water till the macaroni is completely covered.
• stir every now and then so it doesn't stick.
• when the macaroni is cooked close fire when most of the water is dried.
• I usually put Egyptian Condiment (Daqua) published by Egyptian John check it out it gives it a completely different taste.
• ALSO YOU CAN ADD CHOPPED HOT DOGS TO IT & THE KIDS LOVE IT.

FRIED BOCCONCINI WITH SPICY TOMATO SAUCE

Steps:

• In a saucepan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is soft but not browned, about 1 minute. Add the tomatoes and their juices and simmer until the sauce is thickened, about 6 minutes. Season with salt and black pepper. Set aside.
• Preheat an oven to 200°F.
• Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.
• In a bowl, whisk together the eggs and milk. Put the egg mixture, flour and bread crumbs in separate wide, shallow bowls.
• Roll the cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step. Then bread each piece of cheese again.
• In a large, deep sauté pan over medium-high heat, pour in olive oil to a depth of 3 inches and heat to 350°F on a deep-frying thermometer. Working in batches, fry the cheese until golden, about 2 minutes. (Or follow the directions of your deep fryer.) Transfer to a paper towel-lined plate and season the fried cheese with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.
• Let the fried cheese cool for at least 7 minutes before serving. Serve with the warm tomato sauce for dipping.

FRIED GREEN TOMATO BLT WITH REMOULADE SAUCE

Steps:

• Whisk together the flour and water in a shallow bowl until smooth. Season with hot sauce, salt, and pepper. Spread the cornmeal onto a plate and season with salt and pepper.
• Pat the tomatoes dry with paper towels. Heat 1-inch of oil in a cast-iron pan over medium-high heat until it begins to shimmer. Season the tomatoes on both sides with salt and pepper. Dip each tomato into the batter and let the excess drip off. Dredge in the cornmeal and pat off the excess. Fry the tomatoes, in batches, until golden brown on both sides.
• Spread both sides of the bread with some of the Remoulade Sauce. Top 1 side with a few slices of tomatoes, a few strips of bacon, and some watercress. Top with the other slice of bread, sauce-side down. Repeat to make 4 sandwiches.
• Whisk together the yolks, lemon juice, vinegar until pale. Slowly drizzle in the canola oil until emulsified. Season with salt and pepper. Whisk in the mustard, cornichons, thyme, and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

FRIED POLENTA WITH TOMATO SAUCE

Steps:

• Bring water and salt to boil in medium saucepan on medium heat. Gradually stir in grits; cook 5 to 6 min. or until grits are thickened and start to pull away from bottom and side of pan. Stir in cheeses. Pour into 9x5-inch loaf pan sprayed with cooking spray; cool 10 min. Refrigerate 1 hour or until chilled.
• Meanwhile, heat oil in medium saucepan on medium heat. Add onions and garlic; cook and stir 2 min. or until onions are crisp-tender. Stir in tomatoes and oregano; simmer on medium-low heat 10 min, stirring occasionally. Cool 15 min. Pour into blender; blend until smooth. Transfer to bowl; set aside.
• Unmold polenta; cut into 16 slices. Cut each slice lengthwise in half, then cut each piece diagonally in half. Melt 1 Tbsp. butter in large skillet on medium heat. Add 16 polenta triangles; cook 2 to 4 min. on each side or until crisp and lightly browned. Drain on paper towels. Repeat with remaining butter and polenta triangles. Serve with sauce.

FRIED TOMATO SAUCE

Steps:

• Open the can of tomatoes and using kitchen shears, cut the tomatoes apart with a scissor motion right in the can, until they are rough chopped (saves a lot of mess this way). Drain tomatoes, reserving juice. Heat the olive oil in a preheated med-lg. sized saute pan until very hot, but not smoking - the larger width of the pan allows the juices to evaporate quicker, thus helping to thicken the sauce a bit. When olive oil is hot add garlic and hot pepper flakes and quickly stir with wooden spoon for 10 seconds. Garlic will turn golden, but shouldn't brown. Slowly add cut up tomatoes (mixture will sizzle at first). Cook on med. high heat, stirring often. Raise heat to high and add white wine. Cook for 5 min, then add reserved tomato juices, sugar, salt and fresh pepper. Stir. Add half of the basil to the sauce. Reduce heat to simmer and cook, stirring often, for approximately 20 minutes. Add the rest of the basil to the cooked sauce, stir and serve over pasta or vegetables with plenty of grated cheese. Keeps refrigerated for 5 days.

FRIED GREEN TOMATOES RECIPE WITH COMEBACK SAUCE

Steps:

• Cut the tomatoes into ¼" slices.
• In one large mixing bowl whisk together the buttermilk, egg and hot sauce. In another medium mixing bowl whisk together the cornmeal and flour then season with salt and pepper.
• Add the tomatoes to the buttermilk mixture and let sit for about 10 minutes.
• Add enough oil to a large cast iron skillet to fill 1" up the side of the pan. Heat the oil to 375ºF (190ºC).
• Working in batches, add tomatoes to the cornmeal batter and coat on both sides, pressing gently to adhere the cornmeal.
• Shake excess batter off the tomatoes and add to the skillet, frying until golden brown on both sides, about 3 to 4 minutes total.
• Remove to a paper towel lined plate to drain. Repeat with the remaining tomatoes until all have been fried.
• In a small bowl whisk together the mayonnaise, sriracha, ketchup, oil, onion, garlic, Worcestershire, mustard and pepper until combined.
• Cover and refrigerate until ready to use. This sauce can be made up to 2 weeks in advance.
• Serve the tomatoes hot with the sauce for dipping.