Evelyns Fried Red Tomatoes Recipes

FRIED RED TOMATO SANDWICH

Provided by Ree Drummond : Food Network

Time 15m

Yield 1 sandwich

Number Of Ingredients 9

Fried Red Tomato Sandwich image

Steps:

Pour vegetable oil into a skillet to a depth of about 1/4 inch and heat on high heat until hot.
Break the egg into a bowl and whisk. Pour the cornmeal into a second bowl, add the cornstarch and some salt and pepper and mix.
Dip the tomato slices first in the egg and then in the cornmeal mixture to coat completely. Add to the skillet and fry for 1 to 2 minutes a side.
Spread both slices of bread with the mayo and sprinkle with salt and pepper. Pile the cooked tomatoes onto one of the bread slices. Place the basil leaves onto the second slice, then sandwich the slices. Cut in half and serve.

Ingredients

Vegetable oil, for frying
1 large egg
1/4 cup ground cornmeal
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper
1 firm large heirloom tomato, cut into 1/4- to 1/2-inch slices
2 slices white sandwich bread
2 tablespoons mayonnaise
Handful fresh basil leaves

RED, JUICY, HERB-FRIED TOMATOES

This easy, fragrant, warm side dish will make your mouth water...good luck getting it to the plate!

Provided by LITTLE OREGON GIRL

Categories Side Dish Vegetables Tomatoes

Time 10m

Yield 2

Number Of Ingredients 7

Red, Juicy, Herb-Fried Tomatoes image

Steps:

In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 7.1 g, Fat 25.9 g, Fiber 3.6 g, Protein 1.7 g, SaturatedFat 3.6 g, Sodium 588.6 mg, Sugar 1.7 g

Ingredients

2 tablespoons dried basil
2 tablespoons dried thyme
½ teaspoon salt
¾ teaspoon white pepper
5 teaspoons olive oil
2 Roma (plum) tomatoes, halved lengthwise
2 tablespoons olive oil

MOM'S FRIED RED TOMATOES

My mom's simple recipe. Easy, great and tasty! Please remember the nutritional facts are not correct, because you are not eating all the coating ingredients. Also, these amounts are to my families tastes, adjust to your liking. REMEMBER: TO ADD MORE BUTTER AND OLIVE OIL TO THE PAN AS NEEDED. THERE SHOULD ALWAYS BE A LAYER OF LIQUID TO FRY IN.

Provided by CGchef

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

Mom's Fried Red Tomatoes image

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.).

Nutrition Facts : Calories 506.3, Fat 14, SaturatedFat 4.9, Cholesterol 15.3, Sodium 2383, Carbohydrate 83.6, Fiber 6.4, Sugar 7.5, Protein 12.4

Ingredients

3 large tomatoes (not to ripe because you want them to hold up during cooking)
1 1/2 cups flour
2 teaspoons salt
2 teaspoons pepper
2 teaspoons seasoning salt (I use Lowery's)
1 tablespoon butter (per frying batch- maybe 3 Tbsps. needed total)
1 tablespoon olive oil (per frying batch- maybe 3 Tbsps. needed total)

EVELYN'S FRIED RED TOMATOES

An excellent way to cook tomatoes when they are in season before freezing them for a multitude of uses: in soups, casseroles and pasta dishes, as a sauce over meatballs and meatloaf, or on toast for a simple, healthy breakfast, brunch or snack. Evelyn, my mother, has been cooking tomatoes this way for 60 years - she's 82 - and didn't even consider this to be a recipe until I insisted on getting the steps involved from her. She said "everyone knows how to do this". Well, maybe everyone else does, but I didn't. And when I checked the Zaar files for a similar recipe, I failed to find one. So I concluded that either she's right - which means I'm really ignorant about basic cooking strategies, which is certainly a possibility - or that this IS indeed a recipe: her recipe. Evelyn is my mother's middle name, one she regrets not having decided to start using decades ago instead of the first name her parents gave her, so this posting is not only a celebration of HER recipe but the launch of her new name. Proportions are approximate and can, of course, be varied to taste. I have specified that the recipe provides 6 servings since I believe that 1 kilo (approximately 2 pounds) of tomatoes cooked in this way would provide an ample quantity of tomatoes for 6 servings, for example, as a sauce over meatloaf. Please correct this if you find this guesstimate to be wildly wrong when you are reviewing the recipe. I intend to post some more of Evelyn's recipes when I get them out of her!

Provided by bluemoon downunder

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

Evelyn's Fried Red Tomatoes image

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.

Nutrition Facts : Calories 57.3, Fat 2, SaturatedFat 0.6, Cholesterol 70.5, Sodium 31.7, Carbohydrate 7.4, Fiber 2, Sugar 5.2, Protein 3.6

Ingredients

1 kg tomatoes
1 teaspoon sugar, to taste
1 tablespoon fresh basil leaf, to taste
2 eggs, lightly beaten

FRIED RED TOMATOES

From Southern Living 1981. A person can only have so many magazines around the house before you get that over-run feeling. I'm cleaning out my stacks and posting the recipes that I've tried and wish to keep here.

Provided by Dreamgoddess

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Fried Red Tomatoes image

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.

Nutrition Facts : Calories 19.4, Fat 0.3, Sodium 356.6, Carbohydrate 4.2, Fiber 0.9, Sugar 3, Protein 0.7

Ingredients

1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon red peppers
2 medium tomatoes, chilled and cut in 1/2 " slices
cornmeal, for dredging
hot bacon drippings, for sauteing

MEME'S FRIED GREEN TOMATOES

Every week or so, it seems that the movie Fried Green Tomatoes airs on one of the myriad cable television stations. I watch it every time. It's a sweet story, and unlike most "Southern movies," the accents are not too bad. One of my favorite scenes is when the Kathy Bates character, Evelyn Couch, takes a plate of fried green tomatoes to Ninny Threadgoode, played by the incomparable Jessica Tandy, for her birthday. I like the way she thinks! Don't make the mistake of coating too many tomatoes at a time. The coating won't stick and the tomatoes will become soggy. Set up a workstation with the eggs and dry ingredients leading to the skillet of oil. Your tomatoes will taste better and it will help with cleanup.

Yield serves 4 to 6

Number Of Ingredients 6

Meme's Fried Green Tomatoes image

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.

Ingredients

2 large eggs, lightly beaten
Coarse salt and freshly ground black pepper
3/4 cup fine white or yellow cornmeal or a combination of both
3/4 cup all-purpose flour
1 cup peanut or canola oil
4 to 6 medium firm green tomatoes, cored and sliced 1/4 inch thick

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Evelyns Fried Red Tomatoes Recipes

FRIED RED TOMATO SANDWICH

RED, JUICY, HERB-FRIED TOMATOES

This easy, fragrant, warm side dish will make your mouth water...good luck getting it to the plate!

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