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Fried Red Tomatoes

You've heard about fried green tomatoes - and they are a delight. But did you know that you can also fry red tomatoes and they are even more delicious! Warning - your guests are liable to like these so much that they will gobble them up as soon as you serve them. You may want to have a plate set aside for yourself so you can be sure you get your share. The same thing happens when we fry fish - and these would be a wonderful side plate to have with a fish fry.

This "old-timey" recipe, slightly updated for maximum healthiness, comes from Gladys Taber, a noted author of over 50 books from the 1930's through the 1970's. Her columns have appeared in Ladies Home Journal, Family Circle and more and usually dealt with cooking, family and pets. Among her most highly regarded books, if you can find them, are Harvest of Yesterdays (1976), Country Chronicle (1974) and Gladys Taber’s Stillmeadow Cookbook (1965).


2 large or 3 medium ripe red tomatoes, sliced about a half-inch thick
1/4 cup (half-stick) of butter, plus additional 2 tablespoons (additional needed if frying more than one panful)
1/3 cup heavy cream or half and half (organic if possible or raw goat milk would be a great substitute)
1 cup cornmeal (organic if possible)
1 tablespoon dried tarragon leaves
1 teaspoon coarse salt (Pink Himalayan salt coarsely ground would be ideal)

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)



1. Heat butter on medium low heat in a heavy skillet.

2. Mix cornmeal, tarragon leaves and salt in a shallow bowl and stir to mix thoroughly. Pour cream into another shallow bowl. Dip each tomato slice into cream, then dip into cornmeal mixture and coat thoroughly on both sides.

3. Once butter is hot, place tomatoes in a single layer in pan and fry, uncovered, until golden brown, approximately 7-10 minutes. Gently turn each with a large fork to fry on the other side. Fry an additional 5-7 minutes, testing with fork to see if tomatoes are tender. Transfer to a platter.

4. Add another 2 tablespoons of butter to pan and heat butter to repeat the process for additional tomatoes, if needed.

5. Serve immediately.

Original recipe and image source: http://www.grit.com/food/fried-red-tomatoes.aspx

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