|
Serves 4
Start to finish: 15 minutes
from Edible Seattle July/August 2010
Heady with basil, thyme, and chives, these English-inspired pan-fried tomatoes are the perfect side dish for a civilized brunch.
2 large beefsteak (or similar) tomatoes (about 1 1/2 pounds)
Salt and freshly ground pepper
1 cup panko breadcrumbs
1/2 cup chopped fresh basil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
About 1/3 cup olive oil
Slice the tomatoes into 1/2” slabs and season on both sides with salt and pepper. Mix the breadcrumbs, basil, thyme, and chives together in a large, shallow bowl.
Heat 3 tablespoons of the olive oil in a large, heavy pan (cast iron works well) over medium heat. Press the tomato slices into the breadcrumb mixture one at a time, coating both sides of each slice well. Fry about 4 at a time for 4 to 5 minutes per side, until the breadcrumbs are well browned on both sides. (The crust won’t stay intact if you fuss with them, so be patient.) Repeat with additional tomatoes, adding more oil as needed. Serve immediately.
*Vegetarian
*Vegan
*Dairy-Free
*15 minutes or less
 |
