Guest guest Posted September 20, 2004 Report Share Posted September 20, 2004 This recipe is so delicious. If you are trying to pick all your tomatoes before the frost comes, and some are not quite ripe enough for a salad or sauce, this recipe is a nice way to serve them up. i like to make this in the winter when the tomatoes are a bit tough or under-ripe. Fried Tomatoes with Polenta Crust 4 large firm under-ripe tomatoes 1 cup polenta or coarse cornmeal 1 tsp. dried oregano 1/2 tsp garlic powder 1/2 tsp. dried basil Flour, for dredging 1 egg, beaten with salt & pepper Oil, for frying Cut the tomatoes into thick slices. Mix the polenta or cornmeal with the oregano, garlic powder and basil. Put the flour, egg, and polenta mixture into separate bowls. Dip the tomato slices into the flour, then into the egg, then into the polenta. Fill a shallow frying pan about one-third full of oil, and heat steadily until it is quite hot. Slip the tomato slices into the oil carefully, a few at a time, and fry on each side until crisp. Remove and drain. Repeat with the remaining tomatoes, reheating the oil in between as needed. Serve with dipping sauces such as jalapeno ranch dressing and a side salad. Yield: 4 servings ~ pt ~ This has been our way: Spring for plowing and sowing; Summer for strengthening the crop; Autumn for grain's ripeness and for reaping; Winter for consuming its goodness. ~ 'Cath Maige Tuired', from Caitlin Matthews, 'The Celtic Book of Days' Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2004 Report Share Posted September 20, 2004 That sounds delicious, I sure have a hard time finding under ripe hard firm tomatoes here though. Donna ~ PT ~ <patchouli_troll wrote: This recipe is so delicious. If you are trying to pick all your tomatoes before the frost comes, and some are not quite ripe enough for a salad or sauce, this recipe is a nice way to serve them up. i like to make this in the winter when the tomatoes are a bit tough or under-ripe. Fried Tomatoes with Polenta Crust 4 large firm under-ripe tomatoes 1 cup polenta or coarse cornmeal 1 tsp. dried oregano 1/2 tsp garlic powder 1/2 tsp. dried basil Flour, for dredging 1 egg, beaten with salt & pepper Oil, for frying Cut the tomatoes into thick slices. Mix the polenta or cornmeal with the oregano, garlic powder and basil. Put the flour, egg, and polenta mixture into separate bowls. Dip the tomato slices into the flour, then into the egg, then into the polenta. Fill a shallow frying pan about one-third full of oil, and heat steadily until it is quite hot. Slip the tomato slices into the oil carefully, a few at a time, and fry on each side until crisp. Remove and drain. Repeat with the remaining tomatoes, reheating the oil in between as needed. Serve with dipping sauces such as jalapeno ranch dressing and a side salad. Yield: 4 servings ~ pt ~ This has been our way: Spring for plowing and sowing; Summer for strengthening the crop; Autumn for grain's ripeness and for reaping; Winter for consuming its goodness. ~ 'Cath Maige Tuired', from Caitlin Matthews, 'The Celtic Book of Days' Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2004 Report Share Posted September 21, 2004 I'm not a big tomato fan, but a friend of mine (who doesn't really like tomatoes either) said that fried green tomatoes are the best thing in the world. . .I might have to give this a try some weekend when I'm home. Kevin Smith, a.k.a. That " Ball " Guy www.thatballguy.com , GeminiDragon <thelilacflower> wrote: > That sounds delicious, I sure have a hard time finding under ripe hard firm tomatoes here though. > Donna > > ~ PT ~ <patchouli_troll> wrote: > This recipe is so delicious. If you are trying to > pick all your tomatoes before the frost comes, > and some are not quite ripe enough for a salad > or sauce, this recipe is a nice way to serve them up. > i like to make this in the winter when the tomatoes > are a bit tough or under-ripe. > > Fried Tomatoes with Polenta Crust > > 4 large firm under-ripe tomatoes > 1 cup polenta or coarse cornmeal > 1 tsp. dried oregano > 1/2 tsp garlic powder > 1/2 tsp. dried basil > Flour, for dredging > 1 egg, beaten with salt & pepper > Oil, for frying > > Cut the tomatoes into thick slices. Mix the polenta or > cornmeal with the oregano, garlic powder and basil. > Put the flour, egg, and polenta mixture into separate > bowls. Dip the tomato slices into the flour, then into the > egg, then into the polenta. Fill a shallow frying pan > about one-third full of oil, and heat steadily until it is > quite hot. Slip the tomato slices into the oil carefully, > a few at a time, and fry on each side until crisp. > Remove and drain. Repeat with the remaining tomatoes, > reheating the oil in between as needed. Serve with dipping > sauces such as jalapeno ranch dressing and a side salad. > Yield: 4 servings > > ~ pt ~ > > This has been our way: Spring for plowing and sowing; > Summer for strengthening the crop; > Autumn for grain's ripeness and for reaping; > Winter for consuming its goodness. > ~ 'Cath Maige Tuired', from Caitlin Matthews, > 'The Celtic Book of Days' > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2004 Report Share Posted September 21, 2004 Really? Where do you live? Around here [southern Oregon], even with our close proximity to California growers and produce, we still manage to have hard, rather icky tasting, unripened tomatoes in the regular grocery stores.... winter, spring, summer or fall, to quote Sweet Baby James. The only way i find fresh, ripe tomatoes is to make a trip to the farmer's markets or pay a premium for the " vine-ripened " ones in the grocery store. Lucky you! This recipe does work best with firm unripe tomatoes, but you could try the good kind and see what results you have. i would recommend a roma or a more meaty tomato with less moisture and seed membranes. ~ pt ~ And there came three birds who began singing such a song that all the songs they had previously heard were without harmony compared to this. ~ Branwen, Daughter of Llyr, from 'The Mabinogion' ~~~*~~~*~~~*~~~*~~~> , GeminiDragon < thelilacflower> wrote: > That sounds delicious, I sure have a hard time finding under ripe hard firm tomatoes here though. > Donna Quote Link to comment Share on other sites More sharing options...
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