Breaded Tomato Slices Recipes

Steps:

• Peel and core tomatoes but leave them whole. Dip each whole tomato in melted butter. In a small bowl, combine saltine crumbs and Parmesan cheese. Roll tomatoes in crumb mixture, gently pressing crumbs onto tomato. Place tomatoes in a single layer in a greased shallow baking dish. If there are any crumbs or butter left, combine them and sprinkle over the tomatoes. Bake at 475° for 15 minutes or until tomatoes begin to brown and are heated through. Watch closely; they burn easily. Meanwhile, for cheese sauce, melt butter in a medium saucepan. Stir in flour, salt and pepper. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in Parmesan cheese. Serve over tomatoes.

Steps:

• 1. RECIPE # 1. Breaded Stewed Tomatoes Old Fashioned. Preheat the Oven @ 400 degrees F.
• 2. Combine Tomatoes, Cloves, Sugar and salt in Saucepan. Cook overMed. Heat till tomatoes are tender. Pour into Shallow Baking dish. Top tomatoes with the Stale Bread Cubes. Pour Melted Butter over Bread Cubes. Bake in 400 degree oven, till bread Crumbs are golden Brown. This is a good way to get rid of Old bread heels and get Your Vegies too. A Very thrifty recipe.
• 3. RECIPE # 2 My Grandmas Stewed tomatoes Saute Onion Very well in the butter over Med Heat.(do Not Brown) Add: Tomatoes,I let this simmer about 15-20 min. At the very End, I add the Bread Cubes and stir Carefully. I use I think (1) piece but may need a little more. Depends on how you remember your looking, and tasting. It is served in a little glass side Dish per prson, topped with a tiny dab more of Butter on top. NOTE: Some Recall & Use a cream in theirs, My grandmother Did not use any cream in hers. Enjoy. . .My Grandmother would thank You for using this recipe. . . if she Knew.
• 4. RECIPE #4 My Grandma's Homemade Stewed Tomatoes Heat the Oil in a saucepan. Chop Onion, Pepper, & Celery, Add to Oil and Cook over Med Heat till good and tender. Cut p the Scalded and Peeled Tomatoes, and add to the same pan. Add: the Sugar, Salt and Pepper. Reduce the Heat to Med Low (Simmer) and Cook for about 45 Min. This makes 6-8 servings.

Steps:

• Place an oven rack 6 inches from the top of the oven, preheat the broiler, and and arrange tomato slices on a foil-lined baking sheet.
• Combine olive oil, basil, oregano, garlic, salt, and pepper in a bowl and brush onto the tops of the tomatoes.
• Combine bread crumbs, mozzarella cheese, and Parmesan cheese in a small bowl and sprinkle the mixture over the tomatoes.
• Place under the broiler until topping starts to brown, 3 to 4 minutes, checking frequently to avoid burning.
• Transfer tomatoes to a plate, drizzle with balsamic vinegar, and serve.

Steps:

• Set oven to 350°F.
• Lighly grease a large baking sheet.
• In a small bowl combine the mayonnaise, Parmesan cheese, Dijon mustard, brown mustard and oregano; mix well to combine then season with salt and pepper to taste (I use seasoned salt for this).
• Using a spoon top each tomato slice with a small amount of mayo mixture.
• Sprinkle each slice with mozzarella cheese, then sprinkle with chopped parsley.
• Bake for about 10-15 minutes or until golden brown.

Steps:

• Combine eggs, milk, seasoned salt and pepper.
• Cut tomatoes in 3/3-inch thick slices.
• Dip in cracker crumbs then in egg mixture. Dip again in crumbs.
• In skillet brown tomatoes on both sides in hot oil.
• Sprinkle with cheese.
• Cover and cook over very low heat till cheese is nearly melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
• Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
• Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

Steps:

• Preheat oven to 425°F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches).
• Drain tomatoes, reserving 1 cup juice, then chop.
• Heat 2 tablespoons butter in a 5- to 6-quart heavy pot over medium-high heat until foam subsides, then cook onions with 1/2 teaspoon salt, stirring occasionally, until golden-brown, about 10 minutes. Add garlic, allspice, and cloves and cook, stirring, 1 minute.
• Stir in tomatoes with reserved juice, thyme, brown sugar, and 1/2 teaspoon pepper and briskly simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.
• Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice.
• Transfer tomato mixture to baking dish and top with bread, overlapping slightly. Bake until bubbling and bread is crisp and golden-brown, about 20 minutes.

Steps:

• 1. Lightly butter toasted bread with part of butter. Cut into cubes and put aside. Cook celery and onion in remaining butter for a few minutes until crisp tender. Add fresh or canned tomatoes, if using canned - do not drain! Bring to a boil, reduce heat, cover and simmer about 8 to 10 minutes.
• 2. Combine the flour, sugar, marjoram, a few tablespoon water, a pinch of salt and dash of pepper. Stir into tomatoes. Cook and stir for a few minutes until bubbly.
• 3. In a greased 1-quart casserole alternate tomatoes and toast cubes making toast be the top layer! You can sprinkle some parmesan cheese on if you would like, but is fine without it. Bake in a 350 degree oven for twenty minutes or until bubbly. Enjoy!!
• 4. You can use cans of Italian stewed tomatoes and omit the celery, onion and marjoram from this recipe. It is easy to double or triple this recipe for large groups.

Steps:

• Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
• Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
• Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
• With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
• Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
• Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.