By Sharon123 on December 18, 2009
Photo by Debbwl
Photo by Debbwl
"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)."
Serving Size: 1 (134 g)
Servings Per Recipe: 2
"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 ~"