Fried Tomatoes

Adapted from Betty Crocker’s International Cookbook

Serves 4


4 firm, ripe medium-sized tomatoes, or 2 large tomatoes
1/2 C fine cracker crumbs
1/2 tsp. dried parsley*
1/2 tsp. kosher salt
1/4 tsp. pepper
1/4 C olive oil


Mix together the cracker crumbs, parsley, salt and pepper. Heat the olive oil over medium heat. Slice the tomatoes into 1/2-inch slices, and coat with the cracker mixture. Fry the tomatoes, turning once, until golden brown on each side.

*Alternately, you can omit the dried parsley, and sprinkle the fried slices with freshly chopped parsley.

One Reply to “Fried Tomatoes”

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