Key Takeaways
• Martha Stewarts 20-minute recipe has golden butterflows on mature tomatoes that provide crispy, butter-like quality.
• Fry the tomatoes with roast only for 4 to 5 minutes and adapt the covering with herbs, nuts or parmesan to increase this quick side.
My father was not a gourmet, but he had a certain food obsession. When the tomatoes in the garden tear to juicy perfection, he waited and ready for a Bacchanal tomatoes.
I have an indelible picture of him in my memory, the professor who let his hair and beard go on the whole hippie in summer, in shorts and a tank top that enjoys the delightfully cut tomatoes over the sink. For lunch he made a sandwich of white bread, mayonnaise and densely cut tomatoes and was alone on the veranda, without distractions.
Raw tomatoes were his great love. They never went into a sauce because they were too precious and their season was too fleeting.
When I became a cook, I wanted to serve him a great tomato dish when I visited, but the rest of us occasionally got tired of eating the raw, unadorned fruits. Then I found Martha Stewarts fried tomato recipe in The Martha Stewart cookbook. The recipe provides a tomato that spreads deliciously raw and cooked, and it is delicious.
How to prepare martha stewarts fried tomatoes
Topping for the tomatoes is so easy. Melt two tablespoons of butter in a small pan and then add a quarter cup of breadcrumbs, becoming golden. Then stir each salt and pepper and two tablespoons of a chopped parsley. This load can be done in advance and left at room temperature for hours.
Set up an oven frame at the second highest position and heat the broiler so that it is hot when you slip your precious tomatoes.
Cut half a customs slices from the tips of four mature tomatoes. Remove every core with the tip of a shoe knife. If the bottom of the tomato is not flat, shave a very thin slice so that it sits upright. Place the tomatoes on a baking pan that is cut and cut with a tablespoon of the Breadcrumb mix.
Fry for four to five minutes until the crumbs are tanned. Watch them carefully – you can burn immediately. Use the tomatoes on a plate and serve immediately.
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Tips to make Martha Stewarts fried tomatoes
Choose tomatoes with a uniform, in Squat form that is not too big. Three to four inch tomatoes are best, but if you have a perfect ripe, massive beefsteak tomato, you can call it two tomatoes and cut it in half to serve. Always Provide your guests steak knives to eat these tomatoes more easily.
The Breadcrumb covering is really customizable. A few tablespoons of ground parmesan are delicious – I don’t like to use pieces because they merge the crumbs into a solid piece that is difficult to cut.
You can also change the herbs: Hackt thyme or rosemary add to the crumbs while roasting them, or replace basil for parsley after the crumbs are roasted. Holded garlic, lemon peel and chopped roasted walnuts or almonds are simple, tasteful additions to the covering.
After all, this recipe serves four, but is easy to double, which you probably want to do anyway because the tomatoes are so easy to eat.
My father agreed and I am sure that you will do it too.
