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Diana Swenson-Siegel

"You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love."

Original recipe yields 4 servings

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Prep

Cook

Ready In

1. Slice tomatoes 1/2 inch thick. Discard the ends.

2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

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My review

These were the BEST fried green tomatoes I've ever had in my entire life. I followed the directions EXACTLY and they couldn't have been any better. The batter stuck perfectly, and held up real...

The directions to cut the tomatoes so thick is definitely wrong in my opinion. I find they will not get done or tender when cut so thick! I've been cooking for 54 plus years, but am still wi...

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Diana Swenson-Siegel "You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love."

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Laurie Thompson

"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh."

Featured in Allrecipes Magazine - Subscribe!

Original recipe yields 12 servings

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Prep

Cook

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1. Preheat the oven on broiler setting.

2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

5. Broil for 5 minutes, or until the cheese is melted.

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My review

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Laurie Thompson "A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh." Featured in Allrecipes Magazine - Subscribe! Original recipe yields 12 servings What's on sale near you.

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Here's an infografic we made on different types pf tomatoes!

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Here's an infografic we made on different types pf tomatoes!

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Tomatoes Estrella Sanchez, Caroline ramirez, alison boonstra, emily Mann Period3 Group 2 Cherry tomatoes small, rounded. It is a mixture between wild current tomatoes and garden tomatoes. Price: ...

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Contains Potassium, an essential mineral, beneficial for blood pressure control and cardiovascular disease prevention. Contains Vitamin C, ...

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Restaurant Style Salsa Recipe | How To Make Basic Salsa | SyS

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RECIPE: http://www.sweetysalado.com/2016/04/restaurant-style-salsa.html Versión en español: https://youtu.be/HhYbXp1G3D4 Thumbs up if you enjoyed this video. Also, don't forget to subscribe. ♥ Thank you! ♥ ❤ Blog: http://www.sweetysalado.com ❤ Facebook: http://www.facebook.com/sweetysalado ❤ Twitter: https://twitter.com/SweetySalado ❤ Instagram: http://instagram.com/sweetysalado ❤ Pinterest: http://pinterest.com/sweetysalado Music Song: Puerto Rico Me Llama Courtesy of YouTube

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The recipe  was super easy to make, it had basic everyday ingredients and it tasted really good.

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Homemade Tomato Soup Part 1

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Homemade Tomato Soup Part 2

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Homemade Tomato Soup Part 4