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Thursday, January 24, 2013

Fried Ripe Tomatoes Recipe ~ for Type Os

Fried Ripe Tomatoes ~ Type O

  • 3 large firm, ripe Beefsteak tomatoes
  • Salt and freshly ground black pepper
  • 1 tablespoons butter plus more as needed
  • 3 to 4 tablespoons (45 ml to 60 ml) of soy milk
  • 2 eggs, slightly beaten
  • Unseasoned spelt bread crumbs
  • Spelt Flour
  • 3 tablespoons olive oil plus more as needed



  1. Slice tomatoes 1/2-inch thick. Season with salt and pepper. Set aside.
  2. Whisk together milk and eggs in a shallow dish. In another shallow dish, spread out a thick layer of bread crumbs. Place dishes side by side on the counter so you can bread the tomatoes before frying.
  3. Dip each tomato slice in the egg-milk mixture to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the bread crumbs.
  4. With heat at medium-high, add butter and oil to 10--inch (24-cm) skillet. When butter is melted and oil is hot, place coated tomato slices (three or four at a time) in the frying pan, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter or oil to the pan, as necessary.
  5. Drain cooked tomato slices on a plate that has been covered with a paper towel.
Yield: 3 to 4 servings.

Kitchen Tip: Chopped fresh parsley makes a colorful addition to the breadcrumb mixture.

The Col. Says: Here’s an inexpensive but filling dish that just about everybody loves. I like to fry my tomatoes in bacon drippings; matter of fact, I usually cook up a batch of bacon to serve with my fried tomatoes. But you can use butter if you prefer.

Buttermilk Dressing (NOT type o recipe):
1/4 cup buttermilk, 1 garlic clove smashed, 3 tablespoons sour cream, 3 tablespoons mayonnaise, 1 teaspoon lemon juice, 1/4 cup chopped herbs – a mix of parsley, chives and tarragon, Salt and pepper to taste. 

Combine all ingredients into a blender and puree on medium until fully blended. Store in a glass jar in the refrigerator until ready to use.

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