| | | | | | | |

Tiffany’s Tomatoes

Tiffany's Tomatoes

Back in 1997 when I first moved to Portland I lived with my best friend Tiffany in a small apartment with our two cats. One of our weekly rituals was to come home from work and make baked potatoes with the works and fried red tomatoes. It was our favorite meal and the thought of it brings back wonderful memories. Recently, Tiffany and I spent a weekend at the beach together–just the two of us. We played hours of Rummikub, walked on the beach, shopped, ate at fun restaurants, and relaxed. Our last night together we made fried red tomatoes… they were as good as I remembered and it was the perfect way to end a wonderful weekend with my dear friend. I wanted to recreate the recipe for my family but decided to use only a little oil to keep them healthier. I served them with the creamy buttermilk basil dressing. They turned out crisp and delicious without being greasy and tasted fantastic with the dressing. This one’s for you, Tiff!

How to Make Tiffany’s Tomatoes:


  • 2 tbsp olive oil (more if needed)
  • Olive oil cooking spray
  • 4 large, FIRM, red tomatoes, cut into thick slices
  • 1 1/2 cups of Italian flavored panko crumbs
  • 1/4 cup Parmesan cheese
  • Milk
  • Sea salt and freshly cracked pepper, to taste
  • Creamy buttermilk basil dressing

Tiffany's Tomatoes

How to Make Tiffany’s Tomatoes

Heat the olive oil in a skillet over medium-high heat. Mix the panko crumbs together with the finely grated parmesan.
Dip the thick slices of tomato in the milk then into the panko crumb mixture. Season with sea salt and freshly cracked pepper then place into the hot skillet, spray the tops of the tomatoes with the olive oil cooking spray before flipping them.
Cook for 2-3 minutes on each side or until golden brown. Place the cooked tomatoes onto a paper towel before placing them on the serving plate.
Serve with the creamy basil dressing or your favorite creamy dip. Enjoy.

Tiffany's Tomatoes

Click here for a printable version of this recipe – For the Love of Cooking.net

Leave a Reply

Your email address will not be published. Required fields are marked *