Fried Tomatoes, Stewed Tomatoes And Tomato Balsamic Bruschetta 

Fried Green Tomatoes 

  • 4 firm green tomatoes
  • 1 cup flour 
  • ½ cup milk
  • 2 eggs 
  • ½ cup cornmeal
  • ½ cup bread crumbs 
  • ½ cup vegetable oil for frying 

Cut the ends from the tomatoes and discard.  Then slice the tomatoes into ½ inch slices.  Sprinkle the tomato slices with salt and pepper and let stand for about 5 minutes.  In a shallow bowl or on a large piece of foil, mix together the flour and cornmeal.  Place the breadcrumbs either in another shallow bowl or on another piece of foil. In separate bowl whisk together the milk and eggs. 

Dip the tomatoes into the flour cornmeal mixture to coat.  Then dip these tomatoes into the milk and egg mixture and finally dredge the tomatoes in the breadcrumbs to coat completely. 

Heat the oil in a large skillet over medium heat. 

Fry the coated tomato slices in the hot oil and brown the tomatoes on each side.  It should take about 3-4 minutes for each side.  Do not crowd the tomatoes in the pan.  They should not be touching each other.  You may have to fry the tomatoes in several batches.  Drain finished tomatoes on paper towels. 

Fried Red Tomatoes with Milk Gravy 

  • 4 large firm ripe tomatoes (do not use tomatoes which are too ripe and soft, or they will get mushy) 
  • ½ cup flour
  • 2 Tbsp flour for making gravy 
  • 1 cup half and half
  • salt and pepper to taste 
  • 1 Tbsp sugar 

Cut the ends from the tomatoes and discard.  Cut tomatoes into ½ inch slices.  Sprinkle salt and pepper to taste over the tomatoes.  Lightly sprinkle the sugar over the tomatoes.  Heat the oil in a large skillet over medium heat.  Dredge the tomato slices in the flour and place the tomatoes in the hot oil.  Fry the tomatoes until golden brown, turning once.  It will take 3-4 minutes to brown each side of the tomato.  Remove tomatoes from pan and keep warm. 

Add the 2 tablespoons of flour to the drippings and oil in the pan and cook over medium heat until smooth, about 1 minute.  Slowly pour in the half and half stirring constantly until thickened.  Spoon gravy over tomatoes and serve immediately.  The fried tomatoes with milk gravy are delicious when served over toast. 

Stewed Tomatoes 

  • 12 large tomatoes
  • ½ cup diced celery 
  • ½ cup diced onion
  • ¼ cup green pepper 
  • 1 ½ teas sugar
  • 1 teaspoon oregano 

Peel the tomatoes and remove the seeds.  Place tomatoes in a large saucepan over medium heat.  Add the other ingredients and cover the pan.  Cook for 15-20 minutes stirring occasionally to prevent sticking. 

Tomato and balsamic bruschetta 

  • 8 plum tomatoes
  • 1 teas olive oil 
  • 1 loaf of French bread
  • ¼ cup shredded mozzarella cheese 
  • 2 cloves minced garlic
  • 1 Tbsp balsamic vinegar 
  • Salt & pepper to taste
  • ¼ cup chopped fresh basil 

Dice the tomatoes.  In mixing bowl combine all the ingredients except the bread.  Mix well.  Allow this mixture to chill for at least one hour before serving.  When ready to serve, slice and toast the French bread.  Serve the tomato mixture on the toasted bread slices.