Madeleine Kamman

Panfried Tomatoes

Preparation info
  • FCR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is a mixture of red and green tomatoes. For the green tomatoes use Evergreen tomatoes (green ripened) and for the red ones Carmellos; both are huge tomatoes and they should be ripe but not dripping with juices and sugar. An excellent garnish for grilled steaks and chops.

Ingredients

  • 1 large Evergreen tomato
  • 1 large Carmello tomato
  • ½ cup olive oil of your choice

Method

Remove the stem end of the tomatoes. Immerse each whole fruit separately in boiling water for 2 minutes; rinse under cold running water and peel immediately. Cut into V6-inch-thick slices. Heat the oil in a large skillet until bristling hot over high heat. Flour the tomato slices and immediately place them in the oil; fry each slice 2 to 3 minutes on each side. Transfer to a platter. Sprinkle w