Fried Tomatoes with Mozzarella and the Weekly Menu Planner

This is the antithesis of the Caprese Salad.

And it's not 'Fried Green Tomatoes', either.

It's everything that one does not, normally, want. 

But, I'm not getting a decent spring, now,  either, am I?

Fried Tomatoes with Fresh Mozzarella

You want rather hard, supermarket tomatoes for this, not nice, fresh garden ones and cow's milk rather than buffalo milk mozzarella.  Basil 's not in season, so toss on a few olives…
Put a dash of kir in your white wine to pretend it's a rosado and Voila!  A faux spring salad!

2 large tomatoesTomatofried
1 fresh mozzarella
1 egg
1/3 cup flour
1/3 cup bread crumbs
oil or butter for frying (I always use olive oil)

Cut 2 thick slices from each tomato (tossing top and bottom). They should be 1/2 inch thick each – if you can get 3 – use 3! Slice the mozzarella – one slice for each tomato slice. Get 3 flattish bowls or plates. Put flour in one, bread crumbs in one and the egg, beaten with a fork, in the last. Put a large, nonstick skillet on medium – medium high heat. Add oil and heat. With your fingers  pick up one tomato slice, dip both sides in flour, then egg, then bread crumbs, and place in skillet. Fry 3 – 5 minutes or until brown; turn with a spatula and fry for 3 minutes more. Lay mozzarella slices on top of each tomato, cover the pan and cook for 2-3 minutes, until cheese just starts to melt. Transfer tomatoes to individual plates,  garnish with some olives and serve..

For the week of March 28, we're having Fried Tomatoes, Tuna with Capers, Velvet Corn Soup, Sweet and Sour Pork, Pork Chops with Ginger Capers Sauce, and Upside Down Yorkshire Pizza Pie (you figure it out!)

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Bon Weekend!

8 thoughts on “Fried Tomatoes with Mozzarella and the Weekly Menu Planner”

  1. Now that does seem a good use for those hard grocery store/hot house tomatoes! And tomatoes are just about the only fresh produce that doesn’t loose nutritive value when it’s cooked.

  2. We love fried tomatoes, but we always use green tomatoes for frying. They have a real nice acid bite to them. I have never tried frying the red ones. But with the addition of cheese, hummmm. Sounds pretty darn good!

  3. Great picture! I’ve never had luck with frying in olive oil. For me, it burns too quickly and the burnt flavor adheres to the tomatoes. How do you make it work?

  4. I’m diggin’ these as an anti-anti pasto! Make do with what’s in season and serve it up. Just be wary of that Italian mozzarella these days…something ’bout a little dioxin in it! lol

  5. Tanna, it is the only reason I buy those awful things…but the taste seems to improve with the cooking… Could be the oil, cheese, crumbs….
    Deb, I can’t buy green tomatoes…. and I can’t bear to use my own – especially when I sometimes have so few! These are a good substitute – I mean there green tomatoes with red color, right?
    LiberalFoodie, I don’t use a really hot pan – and only a tablespoon, so I’ve never had a problem… No help, there…
    Peter, please, please, don’t tell me I have to be carefull about mozzarella de bufala… Please…
    Thank you, Gattina!

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