For a while, an older Greek gentleman ran a restaurant in the town next to mine. I went there for breakfast all the time, not because the food was amazing (it was amazing), but because every omelette and plate of eggs came with a side of fried red tomatoes.
I’ve eaten a LOT of fried green tomatoes in my life. My mother-in-law picked up the recipe when she lived in the south while her husband was in the Navy. The minute green tomatoes started appearing in her garden, she would start frying them and I’d be there with my plate held out waiting for the first one out of the skillet! She also fried zucchini and yellow squash the same way and on several wonderful summer nights would make a huge plate of them. I can still smell it!
When the restaurant was taken over by new owners, the fried breakfast tomatoes went away so I started making them at home. We are right on the cusp of tomato season here, there are a few showing up at the Farmer’s Market. I try to squeeze in as many tomatoes in as many ways as I can this time of year and this is one of my favorite ways to do it.
You don’t need a recipe for this one, just slice up about one small tomato per person, dip in Progresso Bread crumbs on both sides. Heat up a heavy frying pan with a tablespoon or so of oil and then fry the tomatoes until both sides are slightly brown.
Try it, I’ll bet it makes mornings a little happier at your house!
Serve it next to any egg dish or on it’s own in my tomato and avocado stack
This post is in honor of the letter “F’ and part of Jenny Matlock’s Alphabet Friday. For more fabulous “F” posts, please click here Jenny Matlock.