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 loaded baked potatoes 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. On our last night together, we made fried red tomatoes, and they were as good as I remembered, and it was the perfect way to end a wonderful weekend with my dear friend. I recently made them for my family, and they were a big hit with all of us. I served this easy fried tomato recipe with creamy buttermilk basil dressing, but blue cheese dressing, creamy parmesan dressing, creamy pesto, or creamy dill dressing are also delicious.
Tiffany’s Tomatoes
Ingredients:Â
- Â 4 large, FIRM, red tomatoes, cut into thick slices
- 1½ cups of Italian-flavored panko crumbs
- ½ cup Parmesan cheese
- ½ cup of flour
- 1 egg, well-beaten
- 1 tbsp milk
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- Crushed red pepper flakes, to taste
- 4 tbsp olive oil, avocado, or vegetable oil, divided
Dip Ideas:
- Creamy buttermilk basil dressing
- Blue cheese dressing
- Creamy parmesan dressing
- Creamy pesto
- Creamy dill dressing
How to Make Tiffany’s Tomatoes:
Prepare the tomatoes by cutting them into thick slices and place them between layers of a towel (or paper towels) to remove excess liquid.
Make a dredging station by placing the flour in a shallow bowl and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, and mix well.
Place the panko crumbs and parmesan cheese in a separate shallow bowl, and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, and mix well.
In a separate shallow bowl, beat the egg with a tablespoon of milk or water, and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, and mix well.
Dredge the tomatoes by dipping the thick slices in the flour mixture, then the egg mixture, and finally the panko crumb mixture. Place the tomatoes in a single layer on a plate while finishing the remaining tomatoes.
Cook the tomatoes by heating 2 tablespoons of oil in a large nonstick skillet over medium-high heat.
In batches, add the dredged tomatoes to the hot skillet, without crowding them. Cook for 2-3 minutes on each side, or until golden brown.
Place the cooked tomatoes on a wire cooling rack to drain grease.
Serve immediately with the dressing of your choice. Enjoy.
Equipment
Ingredients
- 4 large FIRM, red tomatoes, cut into thick slices
- 1½ cups of Italian-flavored panko crumbs
- ½ cup Parmesan cheese
- ½ cup of flour
- 1 egg well-beaten
- 1 tbsp water or milk
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- Crushed red pepper flakes to taste
- 4 tbsp olive oil avocado, or vegetable oil, divided
Dip Ideas:
- Creamy buttermilk basil dressing
- Blue cheese dressing
- Creamy parmesan dressing
- Creamy pesto
- Creamy dill dressing
Instructions
- Prepare the tomatoes by cutting them into thick slices and place them between layers of a towel (or paper towels) to remove excess liquid.
- Make a dredging station by placing the panko crumbs and parmesan cheese in a separate shallow bowl, and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, and mix well.
- Place the flour in a shallow bowl and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, and mix well.
- In a separate shallow bowl, beat the egg with a tablespoon of water or milk and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, and mix well.
- Dredge the tomatoes by dipping the thick slices in the flour mixture, then the egg mixture, and finally the panko crumb mixture. Place the tomatoes in a single layer on a plate while finishing the remaining tomatoes.
- Cook the tomatoes by heating 2 tablespoons of oil in a large nonstick skillet over medium-high heat.
- In batches, add the dredged tomatoes to the hot skillet, without crowding them. Cook for 2-3 minutes on each side, or until golden brown.
- Place the cooked tomatoes on a wire cooling rack to drain grease.
- Serve immediately with the dressing of your choice. Enjoy.
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