Fried tomatoes, gently cooked in extra virgin olive oil and flavored with garlic, chili pepper bits, and a sprinkle of fresh mint. This vegan and gluten free tomato recipe is great as mezze or side with your favorite bread to sop up the delicious juices!
Todays recipe is from The Arabesque Table: Contemporary Recipes from the Arab World by Reem Kassis.
Living in Atlanta, I know and love the iconic fried green tomatoes of the South–firm, slightly tangy, and covered in a crispy bread crumb topping. They are a delicious time-honored southern treat, and definitely worth a try!
But today, Im sharing about a different fried tomato recipe that is closer to home for me: fried red tomatoes! Here, tomato halves gently cooked in olive oil and flavored with loads of garlic, chili pepper bits, and a sprinkle of fresh mint.
This recipe is from Reem Kassis latest book The Arabesque Table. Ive had a copy of this book, featuring contemporary recipes from the Arab world, since early April and I have not been able to put it down! Not only is it a collection of delicious and approachable recipes anyone can make, but it encompasses the cuisine of the entire Arabic diaspora, from the first recorded recipe to the present. And through meticulous research and authentic storytelling, Reem has connected the dots across continents, cultures, and generations.
This is one of the simplest tomato recipes youll come across, but it boasts some bold flavors! There is no dredging or breading at all, making this recipe gluten free and vegan…and easy (less dishes to clean is always a plus).
To make this recipe, large fleshy red tomatoes are sliced in half through the equator, then gently pan fried in good extra virgin olive oi until tender.
And as the tomatoes cook, they will soften, oozing out some delicious juices that are infused with flavor from three simple ingredients: Garlic (lots of it), hot chilies (Reem recommends green chilies, but I had red so that is what I used).
Your fried tomatoes will hold up best if you cut them horizontally in ¼- to ½-inch thick slices.
What kind of tomatoes are best for frying?
Most people use large green tomatoes for frying. In this recipe, readily available large red tomatoes will work better. Large heirloom tomatoes of different colors are also great for frying using this same recipe, they will give you the most impressive presentation!
How to select tomatoes?
Whatever large tomatoes you decide to use, look for:
- Smooth skin without blemishes
- Tomatoes that are heavier for their size, this means they are on the juicy side
- Firm enough but have some give when squeezed gently. But dont worry, if you have some tomatoes that are a little more on the ripe side they will still work in this particular recipe
For the perfect appetizer, serve these fried tomatoes with your favorite bread (I used pita). If you like, make these tomatoes the center of a Middle Eastern mezze table with other small plates like hummus, batata harra (spicy potatoes), kibbeh, or even zaatar manakish.
You can also serve them as a vegetarian side dish next to your favorite fish, grilled chicken, or lamb chops.
Southern Fried Green Tomatoes
FAQ
Is it good to fry tomatoes?
How do you cut a tomato?
Place the tomato stem side up on a cutting board. Remove the stem and core using Leopold’s culinary school method: “Put the tip of a paring knife into the tomato near its core at a 45-degree angle about a 1/2-inch deep (the point of the blade should then be underneath the core).
Can one freeze tomatoes?
Yes. Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed. They do not need to be blanched before freezing. Frozen tomatoes will retain their flavor for 12 months.
How do you fry tomato slices?
Before frying, dredge the tomato slices in seasoned flour — or make a thicker breading: dip the slices lightly in flour, then in beaten egg, followed by a substantial coating of breadcrumbs, cornmeal, or cracker crumbs. For real down-home flavor, fry them in bacon grease (or a mix of bacon grease and vegetable oil).
How do you cook Tomatoes in a frying pan?
Heat about half an inch of oil in a frying pan or skillet over medium-high heat. Test the oil’s readiness by adding a small breadcrumb to the pan. If it sizzles, the oil is hot enough. Carefully place the coated tomato slices into the heated oil, making sure not to overcrowd the pan.