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Pan Grilled Tomatoes

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By Florida Fresh Tomato Committee

Posted July 23rd, 2007

FabulousFoods.com Recommends: Vegetables, by The Culinary Institute of America, (2007, Lebhar-Friedman Books)

Vegetables

Servings:

Author Notes:

Most of us use tomatoes raw in salads or as a cooking ingredient. In this recipe, they get the chance to really shine. With all the variations, this recipe is bound to become a staple in your side dish repertoire.

Ingredients:

1 1/2 pounds firm fresh tomatoes
1/2 cup unseasoned dry bread crumbs
1 tablespoon green onion, finely chopped
1 teaspoon salt
1 teaspoon chili powder (see note for options)
1/4 cup milk
2 tablespoons olive oil, divided

Instructions:

Variations:
Omit chili powder and add 1 tablespoon grated Parmesan cheese and
1 teaspoon Italian seasoning
OR
1/2 teaspoon curry powder and 1 teaspoon cumin
OR
1 tablespoon chopped fresh cilantro.

Core tomatoes and cut into 1/2-inch thick slices.

In a pie plate, combine bread crumbs, green onion, salt and chili powder.

In a shallow bowl place milk. Dip tomato slices in milk and coat both sides with bread crumb mixture, shaking off excess. In a large nonstick skillet heat 1 tablespoon of the olive oil until hot. Add tomato slices, a few at a time; cook over medium heat until golden, 2 to 4 minutes on each side, adding remaining 1 tablespoon of the olive oil half way through cooking all of the tomatoes.

If desired, serve as an accompaniment to meat, fish, poultry or over arugula drizzled with balsamic vinegar or on toasted Italian bread.

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