Fried Green Tomatoes got nothin’ on Fried Red Tomatoes!
Dom came home with a sackful of Roma tomatoes. I love Romas. They’re just the right size, dense and firm with very few seeds, making them perfect for frying. Romas are meaty, hold their shape, and don’t get soggy.
They make an excellent choice for this recipe. Romas maintain their integrity even after dipping and frying. (And who can resist a tomato with integrity?)
A mixture of cornmeal, all-purpose flour and Italian-seasoned bread crumbs delivers a crunchy-munchy coating.
It’s all about creating a pleasing texture and taste. Am I right?
Just look at that deep dark golden crust. It’s all I could do to keep from gobbling them up straight from the skillet.
I used equal parts cornmeal, flour and bread crumbs for the crust and then gave them an extra boost of ‘Italian’ with a hefty shave of Parmigiano-Reggiano as they hit the plate.
I love this dish. We can easily get our hands on Romas, and because we keep the pantry items used for the coating stocked, we’re always in business.
We don’t fry food often, but when we do, it’s gotta be worth it.
The lovely thing about frying is that it seals in the moisture to produce a pleasing and crispy texture on the outside while keeping the inside moist and tender.
The combination of outer crispiness and inner juiciness is a combination I can get behind!
I hope you can too!
Buon Appetito!
PrintFried Red Tomatoes
- Category: Appetizer
Description
Fried Green Tomatoes got nothin’ on Fried Red Tomatoes!
Ingredients
- 6 fresh, ripe very firm tomatoes, I used Roma
- 1 egg
- 1/3 cup all-purpose flour
- 1/3 cup cornmeal
- 1/3 cup Italian-seasoned bread crumbs
- Olive Oil for frying
- Salt
- Freshly shaved Parmigiano-Reggiano
Instructions
- Wash the tomatoes in cold water and dry them.
- Slice, horizontally, about 1/2 inch thick.
- Discard the tops and gently pick out the seeds with the sharp tip of a knife.
- Beat the egg lightly in a small bowl.
- Combine the flour, cornmeal, and bread crumbs in a deep dish.
- Dip the tomato slices in the egg, letting the excess run back into the bowl, then dredge them in the bread crumb mixture, coating both sides.
- Pour enough oil in a skillet to come up the side about 1/2 inch and heat to high.
- When the oil is very hot, place as many slices as will fit comfortably.
- When a golden crust forms on the bottom side, turn them and do the other side.
- Transfer with a slotted spatula to a paper towel lined plate.
- Repeat the process until all tomatoes are done.
- Sprinkle with salt and shaved Parmigiano-Reggiano before serving.
- Serve warm.
Ciao!
Mir says
WOW, Annie! I have never been super into the fried green tomatoes because, well, red ones are better. But I never realized that people fried the red ones, and now I want to try this so badly! All that shaved cheese on top, too. Good LORD. Amazing.
Annie says
Yes yes yes – I am with you! The red are just a little sweeter and more tender, in my opinion. I think you’ll love ’em! Enjoy!!
Trish @ Well Worn Fork says
Yes!! I love fried red tomatoes. Sometimes I put some beautiful slaw on top. So awesome!
Annie says
Oh man… That sounds perfect! 🙂
Kevin says
Love your idea for BLT’s with these fried tomatoes! Can’t wait to give this a try!
Annie says
That is a fabulous idea!! Thanks, Kevin!
mira says
Wow, these look so delicious Annie! Never made fried red tomatoes, but will be giving them a try! Great photos!
Annie says
Thanks, Mira! I think you’ll really like them!
Ami@NaiveCookCooks says
Annie you will be surprised to know that I have never eaten a fried tomato! I know sounds horrible! these look so good and I like the fact that I don’t have to go to the grocery store specially so I can buy green tomatoes to make fried tomatoes! I always have red tomatoes so I will be making these now! No excuses 🙂
Annie says
Well, it doesn’t sound horrible…it just sounds sad. (hahaha) And you are exactly right…we can now have fried tomatoes any time we want! No excuses! Thanks, dear!
Katalina @ Peas and Ponies says
I have tried fried pickles, but not tomatoes and I can tell that I am missing out, this must happen soon!
Annie says
This. Must. Happen! If you like the pickles, I think you’ll love these! Thanks, Katalina!
Danielle says
Is it bad that I want these for breakfast right now? Seriously, these look so incredible! Such a great idea too, pinning 😉
Annie says
Not bad at all! I could eat these tomatoes morning, noon and night! Thanks, Danielle! And thanks for the pin! 🙂
Kelly - Life Made Sweeter says
Love this idea, Annie! I’ve never thought to fry a roma tomato and it sounds so delicious especially with all those seasonings! They look perfectly crispy and flavorful!
Annie says
This is a fun one! It goes perfectly with say…canasta! Do you play? Thanks, Kelly!
Manali @ CookWithManali says
oh my god this looks so yummy, I am literally drooling!!
Annie says
I have the same reaction just thinking about them! Thanks, Manali!
Ben Maclain@havocinthekitchen says
Heh, that’s almost pizza just without the dough!:) Lovely idea, Annie – never seen anything like that!
Annie says
I know…and who doesn’t love pizza? Dough-less or otherwise?! Thanks, Ben!!
Rachelle @ Beer Girl Cooks says
Girl, I’m in the south so I totally have to defend the fried green tomato. But whoa! Who would have thought to batter and fry a roma! BAM! Love this! I can get on board with these fried RED toms!
Annie says
Yes! You’ll want to get on my board, my friend! These give green a run for their money; I am telling you! 🙂
Kathleen | HapaNomNom says
Girl…. I live in the south, so you know I’ve had my fair share of fried green tomatoes 😉 But I’ve never tried fried red tomatoes! I image they have all of that wonderful crispy fried goodness, but sweeter. And you certainly can’t go wrong with a healthy dose of parm-reg 😉 Brava la mia amica!
Annie says
That is such a pleasant thought…’fair share of fried green tomatoes’! But these do have a wonderfully crispy sweet goodness that we love! Grazia!! 🙂
Medha @ Whisk & Shout says
Roma tomatoes are the best! So tender and full of flavor 🙂
Annie says
You bet! Thanks for stopping by, Medha! 🙂
Olivia @ Olivia's Cuisine says
I’ve never had fried tomatoes before, but your pictures are making me want to run to the kitchen as start frying them up this very second!
Annie says
Ahhhh! Goal achieved! Thanks, dear!! 🙂
Cheyanne @ No Spoon Necessary says
I love roma tomatoes, soooo dang juicy and delicious! Taking those and using them, instead of green toms, for frying is genius! I want to reach through my screen and grab up all of them! Nom, nom, nom…. Looks unbelievably yummy! Cheers, Annie!!
Annie says
Yesssss! And with the romas we can have them as quickly as we have the craving! Grazie, my friend!
Tracy Higginbotham says
Tell Dom “Thank you for the inspiration”!
Annie says
I will tell him! 🙂
Gaila says
This is so simple yet soo mouthwatering! I am sure I want to try this, I will let you know how mine turn! these tomatoes look so amazing! thanks for sharing Annie!
Annie says
Happiness! Please let me know how you like them!! 🙂
Gayle @ Pumpkin 'N Spice says
This is such a great idea, Annie! I’ve only had fried green tomatoes a few times, so I’m loving that you did this with red ones. And the seasonings you used sound absolutely perfect! Can’t wait to try this out!
Annie says
Thanks, Gayle! The addition of the seasoned breadcrumbs creates a nice flavorful bite!
Renee @ Two in the Kitchen says
What a great snack! I love tomatoes and this looks like a fun and yummy way to make them!!
Annie says
These are so great to munch on! Especially say, during game night! Thanks, dear!
Amanda says
These are amazing!!!
Annie says
Hahah! They really are! Thanks, friend!