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Crumb-Coated Tomatoes Recipe
Crumb-Coated Tomatoes Recipe photo by Taste of Home

Crumb-Coated Tomatoes Recipe

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This recipe brings back many memories of my grandmother. It was her favorite dish for family get-togethers. It's easy to make, takes little time to prepare and is especially tasty with garden-fresh tomatoes. -Connie Simon, Cleveland, Ohio
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings

Ingredients

  • 1/2 cup crushed Ritz crackers (about 12)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium tomato, cut into 1/4-inch slices
  • 1 egg, beaten
  • 2 tablespoons butter

Nutritional Facts

3 slices equals 272 calories, 20 g fat (9 g saturated fat), 137 mg cholesterol, 930 mg sodium, 19 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a shallow bowl, combine the cracker crumbs, salt and pepper. Dip tomato slices into egg, then coat with crumb mixture.
  2. In a large skillet, cook tomatoes in butter over medium heat for 2-3 minutes on each side or until golden brown. Serve immediately. Yield: 2 servings.
Originally published as Crumb-Coated Tomatoes in Reminisce September/October 2000, p50

Nutritional Facts

3 slices equals 272 calories, 20 g fat (9 g saturated fat), 137 mg cholesterol, 930 mg sodium, 19 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Crumb-Coated Tomatoes

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
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4 Star
 (2)
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MY REVIEW
Reviewed Jul. 13, 2010

"You can use either Green or Ripe."

MY REVIEW
Reviewed Jul. 13, 2010

"This is quite close to a recipe my mom makes that is absolutely delicious. Use sliced green tomatoes and dip in panko crumbs before frying. The panko gives them a really light crispy coating"

MY REVIEW
Reviewed Feb. 17, 2008

"lookes like ripe tomatoes to me"

MY REVIEW
Reviewed Feb. 17, 2008

"green or ripe?"

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