Best Crumb Coated Tomatoes Recipes

HERB AND PANKO CRUSTED BAKED TOMATOES

Steps:

• Preheat oven to 375°F.
• Gently scoop seeds from tomato halves. Set aside.
• Place breadcrumbs, Parmesan, parsley, oregano, rosemary, and thyme in a small mixing bowl and toss together. Add melted butter and stir together until mixture is completely coated in butter. Season with salt and pepper.
• Fill and top each tomato with about 3 ½ tablespoons breadcrumb mixture.
• Place each stuffed tomato onto a parchment lined baking sheet and bake for 20 to 25 minutes or until tomatoes soften and top have turned golden brown.
• Allow tomatoes to cool for 5 minutes and serve.

BAKED PARMESAN TOMATOES

Steps:

• Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.

ROASTED TOMATOES WITH BREAD CRUMBS

Steps:

• Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes.
• Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.

BAKED TOMATOES

Steps:

• 1. Preheat the oven to 250°F. Cut away and discard the crust from the loaf of bread and cut the loaf in half lengthwise. Bake for 5 minutes on each side. Let cool for 10 to 15 minutes.
• 2. Raise the oven temperature to 350°F on convection heat or to 375°F in an oven without convection heat.
• 3. Cut the bread into chunks small enough to fit easily in a food processor. Place them in the food processor and pulse until you have fairly even crumbs that are not too fine. Set aside 1 cup of crumbs and reserve any extra for another use.
• 4. Finely chop enough parsley leaves to measure about 2 tablespoons. Peel and finely chop the garlic. Put the parsley, garlic, bread crumbs, capers, salt, and olive oil in a mixing bowl. Mix well until the ingredients are evenly distributed and the bread crumbs are well coated with the olive oil. If there doesn't seem to be enough olive oil to coat them all, add a little more.
• 5. Cut the tomatoes in half crosswise and scoop out all the seeds. Place the tomatoes, cut side up, on a baking sheet. Fill the cavities with a generous amount of the bread-crumb mixture, heaping it on top of each tomato half.
• 6. Bake until a brown crust forms, about 20 minutes. Serve hot or at room temperature.

FRIED GREEN TOMATOES

Steps:

• In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
• Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!

JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS

Steps:

• Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
• Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
• In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
• Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
• To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.

PANKO FRIED GREEN TOMATOES

Steps:

• In three separate shallow bowls, place the flour, eggs and bread crumbs. Dip tomatoes in flour, then in eggs; coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt. Serve immediately.

FRIED TOMATOES WITH SEASONED CRACKER CRUMBS

Steps:

• Beat eggs with cream and dip tomato slices in egg mixture. Combine the remaining ingredients and coat tomato slices on both sides with crumb mixture. In a skillet, heat 2 tablespoons of butter until it is sizzling hot, but not brown. Fry tomato slices for about 3 minutes per side, or until coating is lightly browned. Do this over moderately high heat so that the tomatoes do not get too soft. Serve with steak, roasted meat or chicken.