Breadedtomatoslices Food

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BREADED TOMATO SLICES



Breaded Tomato Slices image

Rounding out the meal are Breaded Tomato Slices. Garden-fresh tomatoes are sliced, breaded and browned in a skillet for a flavorful change of pace. "They're crunchy and well seasoned," she adds. "The mozzarella cheese perfectly complements the simple, tasty coating."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup seasoned bread crumbs
1 tablespoon finely chopped green onion
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 cup milk
4 medium tomatoes, cut into 1/2-inch slices
2 tablespoons olive oil
1/3 to 1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a shallow bowl, combine the bread crumbs, onion, Parmesan cheese, salt and Italian seasoning. Place milk in another bowl. Dip tomato slices in milk, then coat with crumb mixture. , In a large skillet, heat oil. Fry tomato slices for 2 minutes on each side or until golden brown. Sprinkle with mozzarella cheese.

Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 590mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

BAKED TOMATO SLICES



Baked Tomato Slices image

A delicious way to top leftover pasta!

Provided by Laura

Categories     Side Dish     Vegetables     Tomatoes

Time 15m

Yield 2

Number Of Ingredients 5

olive oil, divided, or as needed
1 large tomato, cut into 1/2-inch-thick slices
1 sprig fresh rosemary, leaves stripped and finely chopped
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
  • Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
  • Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 4.1 g, Fat 13.7 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 5.2 mg, Sugar 2.4 g

TOMATOES WITH CRUSTY BREAD



Tomatoes with Crusty Bread image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 pounds tomatoes (cut into large chunks) with 3/4 teaspoon kosher salt in a colander set over a bowl; drain 15 minutes. Whisk 2 tablespoons olive oil and 1 tablespoon red wine vinegar into the juices. Toss with the tomatoes and 1/4 cup chopped chives. Rub crusty bread with halved garlic cloves; toast. Serve with the tomatoes.

BREADED TOMATO SLICES



Breaded Tomato Slices image

Make and share this Breaded Tomato Slices recipe from Food.com.

Provided by internetnut

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 eggs, beaten
1 tablespoon milk
1/4 teaspoon seasoning salt
1 dash pepper
4 medium firm tomatoes
1 cup saltine crackers, finely crushed
2 -3 tablespoons cooking oil
1/2 cup shredded sharp American cheese

Steps:

  • Combine eggs, milk, seasoned salt and pepper.
  • Cut tomatoes in 3/3-inch thick slices.
  • Dip in cracker crumbs then in egg mixture. Dip again in crumbs.
  • In skillet brown tomatoes on both sides in hot oil.
  • Sprinkle with cheese.
  • Cover and cook over very low heat till cheese is nearly melted.

Nutrition Facts : Calories 288.2, Fat 18.1, SaturatedFat 6.5, Cholesterol 111.7, Sodium 513.2, Carbohydrate 20.5, Fiber 2, Sugar 3.7, Protein 11.6

BREADED TOMATOES



Breaded Tomatoes image

I grew up in southern California, and my dad took advantage of our long growing season by keeping a great garden. Dad grew potatoes, lettuce, radishes, onions and lots of tomatoes. If we were lucky enough to have meat on Sunday, Mother would fix this tomato side dish. The sauce gives them a different flavor.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8-10 servings.

Number Of Ingredients 11

8 to 10 small to medium firm fresh tomatoes
1/2 cup butter, melted
1 cup crushed saltines
1 tablespoon grated Parmesan cheese
CHEESE SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash white pepper
1-1/2 cups milk
3 tablespoons grated Parmesan cheese

Steps:

  • Peel and core tomatoes but leave them whole. Dip each whole tomato in melted butter. In a small bowl, combine saltine crumbs and Parmesan cheese. Roll tomatoes in crumb mixture, gently pressing crumbs onto tomato. Place tomatoes in a single layer in a greased shallow baking dish. If there are any crumbs or butter left, combine them and sprinkle over the tomatoes. Bake at 475° for 15 minutes or until tomatoes begin to brown and are heated through. Watch closely; they burn easily. Meanwhile, for cheese sauce, melt butter in a medium saucepan. Stir in flour, salt and pepper. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in Parmesan cheese. Serve over tomatoes.

Nutrition Facts :

BREADED TOMATOES



Breaded Tomatoes image

A good side dish.From the Marengo United Quilter's Recipe and Remembrance Cookbook.In Crawford County Indiana

Provided by Rhonda O

Categories     Vegetable

Time 35m

Yield 1 serving(s)

Number Of Ingredients 8

1 can chopped tomato
1/4 cup margarine
1/2 teaspoon salt
1/2 teaspoon pepper
3 -4 slices stale bread
1 tablespoon sugar
1 small onion, chopped
1 small green pepper, chopped

Steps:

  • Mix tomatoes, onion, greenpepper, salt, pepper, margarine, and sugar in saucepan.
  • cook until greenpepper and onion are tender.
  • Add bread.
  • Cook awhile longer on low heat.
  • You can add zucchini to this dish also.
  • Good!

Nutrition Facts : Calories 700.7, Fat 48.1, SaturatedFat 8.5, Sodium 2210.1, Carbohydrate 62.2, Fiber 4.3, Sugar 20.6, Protein 7.6

ROASTED SLICED TOMATOES



Roasted Sliced Tomatoes image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 4

4 small vine-ripe tomatoes
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
A few stems thyme, leaves finely chopped

Steps:

  • Preheat the oven to 300 degrees F.
  • Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut side up, on the rack. Dress the tomatoes with a little extra-virgin olive oil, season with salt and pepper, to taste, and a little fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter.

BREADED FILLETS OF SOLE



Breaded Fillets of Sole image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 small fillets of sole, flounder or fluke, about 1 1/2 pounds
1 egg
Salt and freshly ground pepper to taste
3 tablespoons water
1 tablespoon plus 1/3 cup peanut, vegetable or corn oil
1/2 cup flour
3 cups fresh bread crumbs
3 tablespoons butter
Juice of 1 lemon

Steps:

  • Put the fillets on a flat surface. There may be a small bone line running partly down the center of each fillet. If so, cut on both sides and discard it.
  • Beat the egg, salt, pepper, water and one tablespoon of oil in a flat dish.
  • Put the flour in a flat dish and toss the fillets in it. Shake off excess.
  • Put bread crumbs in a flat dish.
  • Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
  • Heat the remaining one-third cup of oil in a heavy skillet and add enough breaded fillets to make one layer without crowding. Cook until golden brown on one side, about one and one-half to two minutes. Turn and cook about one and one-half minutes on the second side. The cooking times will depend on the thickness of the fish. It may be necessary to add more oil if it disappears. As the fillets are cooked transfer them to a warm serving platter. Continue cooking until all the fillets are done.
  • Pour off the oil from the skillet and wipe it out with paper towels.
  • Put the butter in the skillet and swirl it around over high heat until it starts to foam. Continue cooking until it starts to become hazelnut brown. Pour this over the fish. Sprinkle the fish with the lemon juice and serve.

Nutrition Facts : @context http, Calories 841, UnsaturatedFat 26 grams, Carbohydrate 72 grams, Fat 40 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams

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