Breaded Tomatoes Recipe

Breaded Tomatoes Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I grew up in southern California, and my dad took advantage of our long growing season by keeping a great garden. Dad grew potatoes, lettuce, radishes, onions and lots of tomatoes. If we were lucky enough to have meat on Sunday, Mother would fix this tomato side dish. The sauce gives them a different flavor.

This recipe is:

Quick

[X]

Rate Breaded Tomatoes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Breaded Tomatoes Recipe

Prep/Total Time: 30 min.

Yield: 8-10 Servings

15 15 30

Ingredients

8 to 10 small to medium firm fresh tomatoes
1/2 cup butter, melted
1 cup crushed saltines
1 tablespoon grated Parmesan cheese
CHEESE SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash white pepper
1-1/2 cups milk
3 tablespoons grated Parmesan cheese

Directions

Peel and core tomatoes but leave them whole. Dip each whole tomato in melted butter. In a small bowl, combine saltine crumbs and Parmesan cheese. Roll tomatoes in crumb mixture, gently pressing crumbs onto tomato. Place tomatoes in a single layer in a greased shallow baking dish. If there are any crumbs or butter left, combine them and sprinkle over the tomatoes. Bake at 475° for 15 minutes or until tomatoes begin to brown and are heated through. Watch closely; they burn easily. Meanwhile, for cheese sauce, melt butter in a medium saucepan. Stir in flour, salt and pepper. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in Parmesan cheese. Serve over tomatoes. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 178 calories, 14 g fat (8 g saturated fat), 37 mg cholesterol, 314 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Breaded Tomatoes in Reminisce Extra August 1993, p51

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.