Even though a raw tomato adds freshness to a salad or sandwich, you may never have thought that cooking one could make it the star of your dish.Tomatoes are versatile and can be used to make a lot of different things.Whether you want to roast them for stronger flavors or fry them up into some comfort food, these tips can help you find your new favorite to enjoy tomatoes!
Step 1: You should preheat your oven to 350 F.
If you want your tomatoes to cook evenly, make sure you have a rack in the middle of the oven.While you prep your ingredients, preheat the oven and let it heat it up completely.If you use the oven for your main dish, you can easily cook your tomatoes the same way in a toasting oven.
Step 2: The tomatoes should be sliced in half.
Tomatoes may lose their shape if you use a regular knife to cut them.The tomato's stem should point to the side if you hold it on your board.The stem is one piece and the bottom of the tomato is the other piece.It's a good idea to Halve your remaining tomatoes as well.Any tomato can be roasted.It will be more difficult to remove tomatoes if you cut them in half.You can slice the tomatoes into quarters to serve smaller pieces.
Step 3: The stems of tomatoes can be cut with a paring knife.
You will have to remove the stems from your tomatoes first.The paring knife's tip should be between your thumb and index finger.Next to the stem, push the tip of the blade into the tomato.Cut the tomato completely if you turn it.Remove the stem from the tomato.The stems should be removed from the rest of the tomatoes.The stems can be removed before or after you cut them in half.Whatever works for you.
Step 4: The tomatoes should be placed in the pan with the cut side up.
To prevent the tomatoes from sticking, line a rimmed baking pan with aluminum foil or parchment paper.Place the tomato halves on the pan evenly.If your tomatoes have a bitter or metallic flavor, don't use cast-iron.Look for something made from the steel.
Step 5: Place the tomatoes in a container with olive oil, salt, pepper, and garlic powder.
Rub the olive oil over the tomatoes and they will be completely coated.Sprinkle salt, pepper, and garlic powder over the tray to lightly season the tomatoes.Depending on your preferences, you can adjust how much seasoning you use.If you want a sweeter caramelized flavor, you can add a dash of balsamic vinegar with sugar to the tomatoes.You can use fresh garlic instead of garlic powder.
Step 6: The tomatoes should be in the oven for an hour.
Put the tomatoes on the middle rack of the oven and let them cook.Tomatoes will develop wrinkled skin as they cook.Take your tomatoes out of the oven when they have a char.
Step 7: When they are hot, serve your tomatoes.
You can pair your tomatoes with almost any meal.Enjoy your tomatoes while they are still fresh out of the oven with a little more olive oil or some freshly grated parmesan cheese.You can keep your tomatoes in the fridge for 5 days or the freezer for 6 months.
Step 8: Tomatoes can be cut into 2 in thick slices.
Red or green tomatoes can be used to make fried tomatoes.The stem of the tomato can be seen if you hold it against the board.Stack tomato slices on your cutting board with the help of a serrated knife.Cut the rest of your tomatoes and discard the stems and end pieces.You can't fry cherry tomatoes because they're too small.
Step 9: 2 eggs and 2 c of milk are combined.
Add in your milk by cracking 2 large eggs in a bowl.Use a whisk to mix the eggs and milk.The egg and milk mixture will act as a batter to help the tomatoes stick to it.Substitute buttermilk for regular milk if you want a classic Southern flavor.
Step 10: Add bread crumbs, salt, and pepper to a plate.
You can use a plate or dish that is deep enough to hold all the ingredients.Stir them together with 1 cup (120 g) of all-purpose flour, 12 cup (60 g), cornmeal, bread crumbs, and salt.If you want to transfer tomatoes between them, set the bread crumb mixture near your batter.If you want a stronger flavor, adjust the seasoning levels.Try mixing in a little more pepper.
Step 11: Place vegetable oil in a skillet.
If you fill a medium skillet with at least 1 US quart of vegetable oil, it will be 2 inch deep.The oil should warm up when you turn the stove on to medium heat.It will be too cold to cook the tomatoes if you don't check the temperature in the kitchen.If heating oil is exposed to an open flame, it could burn you or start a fire.
Step 12: All-purpose flour is used to coat tomato slices.
Put the tomato slices in a small bowl with your flour.The slices should be covered with flour.The batter sticks to it easier with the help of the flour.If you don't have enough room to coat all of them right away, you should work on 5–6 tomato slices at a time.
Step 13: The tomatoes will be dredged in the egg mixture.
Shake off any excess slices from the flour.The tomatoes should be dipped in the dish with eggs and milk.The mixture should cover both sides of the tomatoes.Take the tomatoes out of the egg mixture and put them in the bowl.When you put the tomatoes in the egg mixture, some of the flour may come off.The batter and coating should hold up.
Step 14: The tomatoes should be covered with bread crumbs.
Transfer the tomato slices to the dish with your bread crumbs and cornmeal.If you let the bread crumbs get too thick on the tomatoes, they won't fully cook while you're frying them.Tomatoes are ready to cook when you coat them.If the bread crumbs are too thick, shake them off and hold the tomato over the dish.
Step 15: The tomatoes should be golden-brown after 2 minutes in the oil.
To set the tomatoes in the pan, use your tongs.For a bright golden-brown coating, leave the slices in the oil undisturbed for about 2 minutes.Let the tomato cook on the other side until the coating has an even color.If you fry 4–5 tomatoes at a time, the oil will not drop in temperature and they will cook evenly.
Step 16: To drain fried tomatoes, place them on paper towels.
Use your tongs to remove the tomatoes from the oil in the skillet.If you still have oil on the tomatoes, place them in a single layer on some paper towels.The fried tomatoes can be placed on a wire rack to keep the oil from getting soggy.
Step 17: Before serving, sprinkle the tomatoes with salt.
Spread a small amount of salt over the tomatoes.Enjoy your tomatoes while they are still hot.
Step 18: Warm up your grill.
You can use any type of grill you want for your tomatoes, as long as you are comfortable using it.If you want the tomatoes to cook through evenly, you need to leave the cover on the grill and let it heat up for 15 to 20 minutes.If you are grilling with charcoal, you should wait for the coals to develop a light-colored ash before cooking the tomatoes.
Step 19: The tomatoes should be cut in half.
plum tomatoes are best for grilling because of their thick skins.The tomato's stem should point to the side if you hold it on your board.You can slice through the middle of the tomatoes with a knife.If you want to keep the cut side up, cut the rest of your tomatoes in half.Don't use a regular knife since it could make a mess.
Step 20: Tomatoes should be seasoned with olive oil, salt, and pepper.
The tomatoes should be coated with your olive oil.To lightly season the tomatoes, add a pinch of salt and pepper.Spread the seasonings evenly over the tomatoes.Sprinkle 2 cloves of garlic over the tomatoes.
Step 21: Tomatoes can be grilled for 4–5 minutes on each side.
Transfer the tomatoes onto the grill's grate with a pair of tongs or a spatula.There is a little space between the tomato halves.The cut sides should be cooked after 4–5 minutes.If you want to serve your tomatoes on a plate or pan, you have to take them off the grill.
Step 22: You can serve your grilled tomatoes with fresh herbs.
If you want to add a hint of freshness, sprinkle some chopped herbs on the tomatoes.Then sprinkle the tomato with some olive oil.If you want a richer or slightly sweeter taste on your tomato, try adding some feta cheese or balsamic vinaigrette.