Fried tomatoes are not the most common dish. Most often it is used as an auxiliary ingredient in other recipes. The taste of the resulting product will depend on how exactly the tomatoes will be fried.
It is necessary
-
- tomatoes;
- salt;
- vegetable oil;
- pan.
Instructions
Step 1
Take ripe fruits and wash them, cut out the spoiled parts, if any, and the place to which the stalk was attached. Green fruits can be used, but they will be tougher and not as sweet as red ones.
Step 2
For those who do not like the peel, you need to peel it off the tomatoes. To do this, make a cross-shaped notch on the top of the tomatoes with a knife 1-1.5 cm wide, then place the fruits in boiling water for 5 seconds. Take out their pans and douse them with cold water. The temperature difference will make the peel soft and all that remains is to peel it off, picking it up by the edges at the incision site.
Step 3
Before frying tomatoes, you need to figure out what consistency of the dish you would like to get as a result. This affects the amount of sliced tomatoes. For a richer taste, it is best to cut the tomatoes into wedges, while for a sauce or lecho, dicing is more suitable.
Step 4
If you want to get drier vegetables, then after peeling them from the peel, it is advisable to remove the seeds and pulp from the middle, the most saturated with moisture. In this case, only the fleshy walls of the tomatoes will be fried.
Step 5
After chopping the tomatoes, put them in a pan with heated vegetable oil, salt, if you wish, you can add dry spices.
Step 6
After frying the slices on one side, flip them over to the other. Juice will inevitably come out during cooking. In the case when tomatoes are fried in a pan without a lid, it will gradually evaporate. Tomatoes will be juicier under the lid.
Step 7
Cooking time depends on the volume of the food and on the degree of softness of the fruit you want to get. But frying tomatoes for too long simply does not make sense: such a crust, like fried potatoes, cannot be obtained on tomatoes in principle.
