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Fried tomatoes
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| Artist: |
_ |
| Categories: |
Fried, Side-dishes, Tomatoes, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 5
| tbsp | Vegetable oil | | | 10 ea Ripe tomatoes, small slice | | | Removed from each end | | | Dried dillweed | | | Tumeric | | | Salt and freshly ground | | | Pepper | | 2
| tbsp | Dry sherry |
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Procedures:
| 1 | Heat oil in large skillet over medium-high heat. | | 2 | Fry tomatoes, pressing lightly into oil and turning once. | | 3 | Sprinkle with dillweed, tumeric, salt and pepper. | | 4 | When tomatoes are lightly browned on each side and skin begins to crack, transfer to heated platter. | | 5 | Place in oven on low to keep warm. | | 6 | increase heat to high and boil juices until reduced slightly. | | 7 | Add sherry, stirring frequently. | | 8 | When sauce becomes syrupy and begins to glaze, spoon over tomatoes. | | 9 | Serve immediately. | | 10 | (may be prepared up to 1 hour in advance and kept in warm oven, loosely tented with foil to prevent drying). | | 11 | source and |
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