Prep 10 mins
Cook 10 mins
You'll love this exotic departure from the usual fried tomatoes! There is an incredible aroma that fills your kitchen the minute the tomato slices hit the pan! An excellent way to use not quite ripe tomatoes. These are great for breakfast, along with eggs, buttered tortillas, and perhaps Pueblo Style Calabacitas. Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day).
- Cut the tomatoes in half and gently squeeze out and discard the seeds. This step is unnecesary if using Roma or plum tomatoes. Cut the tomatoes into thick slices.
- Mix the flour, cinnamon, cumin, and salt on a plate. Dredge the tomato slices in this mixture, turning to coat both sides of each piece.
- Place a heavy skillet over medium heat for a couple minutes. When skillet is hot, add the oil, wait for about 10 seconds, then swirl to coat the pan.
- Fry the coated tomato slices in the hot oil on both sides until crisp, a minute or two on each side. Don't let them burn!
- Move the fried tomatoes to a plate and wait for 3-5 miutes before serving, as the juices inside will be very hot. Pass the kosher salt at the table and enjoy!
My husband brought home three varieties of heirloom tomatoes the other day from the farmer's market and I used them to prepare this recipe. Be sure the tomatoes you use are the best quality you can find. They need to be firm, too. I sliced the tomatoes generously-about 3/4"-1" slices. Don't cook too long or they will quickly turn too soft to hold their shape. Two teaspoons of flour wasn't enough and I probably used closer to 1/3 cup of unbleached flour. This dish reminds me of a North African version of fried green tomatoes and I may try this recipe next time using green tomatoes. Thank you for posting the recipe. It is a contender for the top spot in Best of 2011. Reviewed for Veg Tag/September.
Very different! Like another reviewer found the second and third bites better then the first one. I enjoyed the cinnamon tomato combo but DH was only so-so about it. Made as written. Thanks for the post.
I wasn't convinced by the unusual flavour of this recipe on my first bite, but it was well worth continuing. By the end I wished I'd made more! I found they soaked up quite a lot of oil so probably used 1 1/2-2 tablespoons. For the last tomato, I left the seeds in as an experiment and because of the extra moisture, these slices picked up more of the cinnamon mixture and so had a light crunchy coating when fried. I'll definitely make these again!