These were not my favorite way to make fried tomatoes. I think I'm used to a breadcrumb variety, so when I encounter the (decidedly more Southern!) cornmeal variety, I'm not satisfied. I found these to be a bit bland, so added some salt and pepper and Italian spices to the coating in the second batch with improved results. Definite add some of your favorite spices too; it will amp up that flavor for you!
Oven Baked Fried Tomatoes Source: What's Cookin Chicago
Ingredients:
3 beefsteak tomatoes
1 egg, whisked
1 cup buttermilk
1/2 C. panko
1/4 C. fine corn meal
1/4 C. all purpose flour
2 t. kosher salt
1 t. fresh ground pepper
canola oil
1 egg, whisked
1 cup buttermilk
1/2 C. panko
1/4 C. fine corn meal
1/4 C. all purpose flour
2 t. kosher salt
1 t. fresh ground pepper
canola oil
1. Preheat oven to 450. Remove the tomato core and slice into 3/8" slices.
2. Prepare your dredging station by adding egg to one shallow dish, buttermilk to another, and the combined panko and corn meal to a final dish. Dredge each tomato slice by dipping first in the egg, then the buttermilk, and then the breading, pressing to adhere. Set aside.
3. Drizzle 2-3T canola oil on an ovenproof skillet (I used cast iron, which adds a great flavor; highly recommend!) and heat till oil is shimmering.
4. Moving quickly, sear each side (about 1-2 minutes). Transfer your skillet to the oven for 10 minutes. Serve hot!
2. Prepare your dredging station by adding egg to one shallow dish, buttermilk to another, and the combined panko and corn meal to a final dish. Dredge each tomato slice by dipping first in the egg, then the buttermilk, and then the breading, pressing to adhere. Set aside.
3. Drizzle 2-3T canola oil on an ovenproof skillet (I used cast iron, which adds a great flavor; highly recommend!) and heat till oil is shimmering.
4. Moving quickly, sear each side (about 1-2 minutes). Transfer your skillet to the oven for 10 minutes. Serve hot!
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