Fried Tomato Sauce Recipes

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.

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

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.

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.

Steps:

• Butter a 12 by 14-inch baking dish and set aside.
• In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese, if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme. Transfer the polenta to a platter and pour the tomato sauce over the squares.

Steps:

• Season tomato slices with salt and pepper.
• Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk in a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
• Dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Lay coated tomato slices onto a baking sheet; rest to let tomatoes absorb flavor of coating, 10 to 15 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently drop tomato slices into the hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towel.
• Whisk ranch dressing, cajun seasoning, and hot pepper sauce together in a small bowl; serve with the fried tomato slices.

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.).