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    You are in: Home / Recipes / Cinnamon Spiced Fried Tomatoes Recipe
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    Cinnamon Spiced Fried Tomatoes

    Cinnamon Spiced Fried Tomatoes. Photo by Debbwl

    1/1 Photo of Cinnamon Spiced Fried Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Sharon123's Note:

    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).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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!
    5. 5
      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!

    Ratings & Reviews:

    • on September 01, 2011

      55

      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.

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    • on October 14, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Cinnamon Spiced Fried Tomatoes

    Serving Size: 1 (134 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 96.1
     
    Calories from Fat 64
    66%
    Total Fat 7.1 g
    11%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 80.0 mg
    3%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 2.2 g
    9%
    Sugars 3.2 g
    13%
    Protein 1.4 g
    2%

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