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
- 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
- In a shallow bowl, combine the cracker crumbs, salt and pepper. Dip tomato slices into egg, then coat with crumb mixture.
- 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
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