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    You are in: Home / Red / Evelyn's Fried Red Tomatoes Recipe
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    Evelyn's Fried Red Tomatoes

    Evelyn's Fried Red Tomatoes. Photo by NcMysteryShopper

    1/1 Photo of Evelyn's Fried Red Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    bluemoon downunder's Note:

    An excellent way to cook tomatoes when they are in season before freezing them for a multitude of uses: in soups, casseroles and pasta dishes, as a sauce over meatballs and meatloaf, or on toast for a simple, healthy breakfast, brunch or snack. Evelyn, my mother, has been cooking tomatoes this way for 60 years - she's 82 - and didn't even consider this to be a recipe until I insisted on getting the steps involved from her. She said "everyone knows how to do this". Well, maybe everyone else does, but I didn't. And when I checked the Zaar files for a similar recipe, I failed to find one. So I concluded that either she's right - which means I'm really ignorant about basic cooking strategies, which is certainly a possibility - or that this IS indeed a recipe: her recipe. Evelyn is my mother's middle name, one she regrets not having decided to start using decades ago instead of the first name her parents gave her, so this posting is not only a celebration of HER recipe but the launch of her new name. Proportions are approximate and can, of course, be varied to taste. I have specified that the recipe provides 6 servings since I believe that 1 kilo (approximately 2 pounds) of tomatoes cooked in this way would provide an ample quantity of tomatoes for 6 servings, for example, as a sauce over meatloaf. Please correct this if you find this guesstimate to be wildly wrong when you are reviewing the recipe. I intend to post some more of Evelyn's recipes when I get them out of her!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pour boiling water over the tomatoes and leave for 2 minutes.
    2. 2
      Pour the water off, and peel the tomatoes: the skin should peel off really easily.
    3. 3
      Slice the tomatoes.
    4. 4
      Add a teaspoon of sugar to the tomatoes, and transfer them to a sauté pan.
    5. 5
      Simmer the tomatoes until they are soft.
    6. 6
      Add basil to taste.
    7. 7
      Drain off excess juice.
    8. 8
      Add 2 lightly beaten eggs, stirring for a few minutes.
    9. 9
      Cool the tomatoes and transfer to freezer containers, to use as needed.

    Ratings & Reviews:

    • on April 04, 2006

      45

      This sauce is best suited for use in another recipe (such as for spaghetti sauce) and not just put on pasta as-is. The fresh basil was nice in this -love basil and tomato together- recommend garden fresh tomatoes in this as they are THE most important item in this recipe. A touch of balsamic would be a great addition as well I don't understand the egg in this? It changed the pretty red sauce to a murky color. I think it may be better without.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Evelyn's Fried Red Tomatoes

    Serving Size: 1 (184 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 57.3
     
    Calories from Fat 17
    31%
    Total Fat 1.9 g
    3%
    Saturated Fat 0.5 g
    2%
    Cholesterol 70.5 mg
    23%
    Sodium 31.6 mg
    1%
    Total Carbohydrate 7.3 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 5.2 g
    20%
    Protein 3.5 g
    7%

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