Cinnamon Spiced Fried Tomatoes Recipes

Steps:

• Cut the tomatoes in half and gently squeeze out and discard the seeds. This step is unnecesary if using Roma or plum tomatoes. Cut the tomatoes into thick slices.
• Mix the flour, cinnamon, cumin, and salt on a plate. Dredge the tomato slices in this mixture, turning to coat both sides of each piece.
• Place a heavy skillet over medium heat for a couple minutes. When skillet is hot, add the oil, wait for about 10 seconds, then swirl to coat the pan.
• Fry the coated tomato slices in the hot oil on both sides until crisp, a minute or two on each side. Don't let them burn!
• Move the fried tomatoes to a plate and wait for 3-5 miutes before serving, as the juices inside will be very hot. Pass the kosher salt at the table and enjoy!

Steps:

• Combine flour, onion powder, garlic, salt and pepper in a bowl; mix well.
• In seperate bowl, combine panko and parmesan.
• In a third bowl, combine eggs and mustard.
• Take tomato slices and dip in flour mixture, dusting off excess.
• Then dip in egg mixture, letting excess drip off.
• Finally, dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage; repeat until all slices are breaded.
• These should be stored in a single layer and dusted lightly with extra crumbs. DO NOT STACK.
• Heat olive oil in a non-stick frying pan over medium to high heat.
• Place 3 slices (one order) in pan and let cook about 1-1/2 to 2 minutes on each side, until golden brown. DON'T FLIP TOO SOON or parmesan mixture will fall off.
• Continue with remaining slices and serve hot.

Steps:

• In a large bowl, combine first 4 ingredients.
• Stir together remaining ingredients in a small bowl until blended, then pour over tomato mixture; toss to coat.
• Chill 1 hour.

Steps:

• Start with our step-by-step canning how-to.
• Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.
• Meanwhile, sterilize four 8-ounce canning jars and lids.
• Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.

Steps:

• Mix egg, milk, salt, and pepper together.
• Dip tomato slices in egg mixture and cover in bread crumbs.
• In large skillet add enough bacon grease to cover pan.
• In a large skillet fry tomato slices on each side until golden brown. (Make sure that when you flip them and during cooking that enough bacon grease is in the pan.).
• Remove and place on paper towel.
• Repeat until all tomato slices are cooked. Make sure to add more bacon grease to the pan between batches!
• For a different taste my mom enjoys just dipping the tomato slices in flour and skipping the egg mixture and bread crumbs and frying the same way.

Steps:

• Wash tomatoes, but do not peel.
• Cut into 3/4-inch slices.
• Place on paper towels to drain.
• Combine flour, salt, sugar and pepper.
• Dust tomatoes in flour mixture on both sides.
• Add evaporated milk to rmaining flour mixture to make a thick batter.
• Dip floured tomatoes in batter.
• Fry in hot oil 1/2-inch deep until golden brown on both sides.