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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!
4 1/2 stars. Pretty good but didn't work so well with white rice flour and I did have to use more than called for. I used market fresh plum tomatoes, course sea salt plus the rest of the ingredients. Made for breakfast with eggs as suggested in the introduction. Not a make again for us. Made for Veggie Swap 38 ~ September ~