Fried and Broiled Tomatoes
- Firm, large, ripe tomatoes
- Salt
- Pepper
- Flour or bread crumbs and egg
Cut tomatoes into thick slices, rather more than a quarter of an inch thick. Season with pepper and salt. Dredge well with flour, or roll in egg and bread crumbs. Fry the tomatoes brown on both sides evenly, in mixed hot butter and lard. Or, prepare the tomatoes the same as for frying, broiling on a well-greased gridiron, seasoning afterward the same as beefsteak.
Submitted by Jun 7, 2009
15 min 30 min 45 min
15 min 30 min 45 min