Fried (Stuffed and Cheesy;) RED Tomatoes

Fried 🍅RED🍅Tomatoes (with crispy, blackened peppered herbs)

Stuffed with cheese, OR NOT, they are delicious!! Serve as appetizers, snacks or, as you'll see below, they are a perfect (& elegant) accompaniment to rice or pasta; for a scrumptious dinner.

You'll Need:

•Cherry, Grape •or •Baby Vine Ripe Tomatoes

And/Or

•Large Red / Beefsteak Tomatoes

▶For traditional "breading & frying":

•Eggs

•Milk •or •Cream •or •Water -for the egg coating

•Parmesan Cheese (*Store bought/shaker is just fine✔)

•Flour •or •Breadcrumbs (*Store bought is just fine✔)

•Olive Oil *Preferrably (for frying: your preference)

•(S)alt and (P)epper

•Oregano •or Basil •or Italian blend *Dried Can Be Used

•Paprika

Optional:

•Mozzarella Cheese (Block or Shredded *or String Sticks)*I chose string cheese, 'worked beautifully!

•Red Pepper Sauce, Red Pepper Flakes, Red Pepper Corns

•Balsamic Vinegar

•Oregano •or Basil Leaves *Dried Can Be Used

•Frying pan / Skillet •or Pot

•Small knife; other / misc; forks, spatula, spoons, dishes, etc.

• (Ice Pick/cherry/olive pitter/corers would be good, but not necessary -I don't have any of those)

•Tooth pick(s) also optional

🔸1🔸Make sure your TOMATOES are Clean & Ready to go

🔸2🔸 Decide which varieties of tomatoes you're using *and* if you're stuffing or not

🔸3🔸 Gather your tools and supplies

🔸4🔸 #4 if you're grinding your own bread crumbs -get those ready now (I love them & make them all the time (💡the end pieces are great for them!💡grind herbs first, the crumbs will be instantly seasoned)

🔶FLOUR •OR •BREADCRUMBS (*Store bought, seasoned are just fine✔)

•**If using flour or Homemade Breadcrumbs:

IN A PLATE OF -

▶1/2 - 1 Cup Flour (or Breadcrumbs)

ADD:

▶2 - 3 Tablespoons Parmesan Cheese

▶1/4 - 1/2 Teaspoon each of Salt and Pepper

▶1 - 2 Tablespoon(s) Paprika

▶1/2 - 1 Teaspoon each Oregano •or Basil •or Italian blend or *To Taste

* •Whisk to combine; •Set Aside

🔶EGG WASH / COATING:

INTO A BOWL-

▶Crack *2 Eggs see note

ADD:

▶"splash" 1/4 Cup or less Milk, water OR cream

▶S&P -to taste

* •Whisk to combine; •Set Aside

*-Depending on how much you make; I used 2 eggs - I made about 12 little tomatoes & 2 (small) beefsteak tomatoes, and had plenty of egg wash left over-*

and cheese

🔶Mini Tomatoes:

*IF YOU'RE STUFFING THEM (labor of love)*:

▶Cut (or clip) out the root end of the tomato with the tip of a small knife / the best you can

▶Core out a hole / opening - an ice pick may help, or just use your small knife

▶Cut little sticks or chunks of the Mozzarella Cheese and •Stuff in the opening🔸

*String cheese lends itself to this, you don't have to cut much; you "peel-off" perfect pieces and they stuff -in these small tomatoes -EASILY!* ..& with my vision, trust me, anybody can do this..just watch the knife

🔸THESE ARE READY FOR BREADING/DREDGING🔸...

🔶SLICED Large Tomatoes

▶Slice off the root end of the tomato; *core a hole all the way through the tomato *this is where the cheese stick comes in handy

▶ Insert the entire stick into the tomato

▶ Then slice the tomato, making uniform "disks" out of the augmented orb

▶ about 1/8" thickness or per your liking ..:

🔸THESE ARE READY FOR BREADING/DREDGING🔸

(💡If not stuffing - or breading - you can go on to🔶Sautéing; Grape Tomatoes can be used for this, as you'll see in serving options ~ with a delectable wine reduction sauce!)

🔸1🔸

▶TOSS your Mini Tomatoes in your egg wash; turning them with a fork to coat

▶with the fork, scoop them out of the egg and-

🔶READY FOR BREADING🔶

▶Gently LAY/SOAK your SLICED Tomatoes in your egg wash; *Carefully coating-

▶Scoop them out of the egg with a fork or spatula, then-

🔶READY FOR BREADING🔶

(💡Any remaining cheese can be filled in to spots / any pieces that fall out can be tucked back in)

🔸2🔸

▶MOVE them to the BREADING PLATE and COAT them -"Dredge" in your Breading mixture (turning with a fork, spatula or spooning crumbs on top)

▶Set on a Plate until all dredged or place directly into a Frying pan / Skillet •or Pot filled *1/4" - 1/2" of oil of choice

🔶 GO TO FRYING/SAUTÉING STEP (#5)🔶

▶ Fill your pan / pot of choice with 'drizzle" of oil of choice/*oil blend; *depending on size of tomatoes

▶1 - 2 Tblsp of oil (💡I personally never feel the need to deep fry and I don't know how air frying would do)

▶Set cook top to Medium - Med/high heat

▶Carefully place your Whole, Stuffed and/or Sliced Tomatoes into the pan

▶Brown on all sides (some blackening is good too); Slices, turn/brown both sides

▶Remove to a paper towel lined plate to drain; Salt & pepper (& more paprika/parm!) To taste

🔶READY TO ENJOY NOW, BUT..(there's more savoir "fare", if you desire...)

🔸1🔸OPTIONAL DECORATION & GARNISH

▶ ADD more oil to the pan if there's none left - about a Tablespoon or so

▶Watch for smoking, turn down the heat a bit, if needed

▶Sprinkle in Oregano or Basil Leaves *or Dried Seasoning, and/or Black Pepper

(💡even some more Parmesan Cheese, if your pan is non-stick)

▶Sauté till crisp / slightly blackened -I used fresh basil leaves OOHH they were soo fragrant!

▶Top the oozing tomato with the crispy critters

🔸2🔸This, to me IS NOT optional ~ Very Delectable :

▶Dress and Drizzle your Plate / Platter with any or all:

▶Olive Oil

▶Red Pepper Sauce / Red Pepper Flakes/ Red Pepper Corns

▶Balsamic Vinegar

▶more Parmesan Cheese (yes, I can eat a bowl of it)

▶Even your crispy herbs!

▶DON'T FORGET TO SCOOP IT ALL UP WITH EVERY BITE!

RELEASE YOUR INNER CHEF:

🔸3🔸A-DISH-ional Serving Suggestions:

▶Spoon any of these tomato varieties with the herbs, oils/sauce(s) over RICE

▶Sauté GRAPE Tomatoes in Olive Oil and Spices & Herbs of your choosing; Remove from pan while still whole (let them burst in your mouth;); *De glaze the pan with Red Wine, reduce, add a pat of butter and serve over PASTA/EGG NOODLES 💡*Even Zucchini "Spaghetti"💡YUM!

-now, it's hot in here, time for one of my "Tropical Breeze Cream ice Shakes"

CHEERS!!