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Member recipe

Parmasan Green Tomatoes

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Serves 1

A lovely way to use green tomatoes, works with red tomatoes too!

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  • These amounts are as a vegetable portion, they are great done with bacon, or fried eggs. I found the big 'beefsteak' type gave the best results.
  • Green tomatoe, I large or 2 medium each
  • Flour, enough for coating, on a plate
  • Egg, beaten for coating
  • Italian cheese,ready grated type in a tub works best, shaken onto a plate.
  • Bacon fat, oil, or butter/olive oil to fry.


    1. Slice the tomatoes about a 1/2'' or about 2 millimetres thick. Medium tomatoes cook best if you trim the top and the bottom off and then slice them in half.
    2. Dip each slice of the tomatoes into flour, shake off the excess.
    3. Dip each slice into the beaten egg and then lay onto the parmasan, turn them over to coat each side
    4. Fry the tomatoes in hot, but not smoking, fat. Turn after a few seconds to seal both sides. Reduce the heat and cook gently
    5. Turn the slices occasionally during cooking. Cook to your taste. I do them still firm.

Comments, questions and tips

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19th Sep, 2010
This recipe sounds fun, and I'll certainly try it with the green toms left over at the end of the season. An interesting appetiser maybe. I think there may be some element of metric confusion here - 2mm slices would be paper thin, whereas half inch slices would be much more substantial, and stand up to frying better.
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