I think I just discovered my new favorite summer indulgence, fried red tomatoes, they’re made Italian Style with basil pesto aioli for dipping. Yes, I repeat, fried RED tomatoes. I’ve had the green version in the past, but I must say I much prefer these so much more, but that’s my opinion and you’re going to have to decide for yourself.
Try to pick tomatoes that are not super ripe and juicy like the kind you’d use in a caprese salad, that’s not what you want at all. The ones pictured above are ripened but yet still firm to the touch, that’s exactly what you want to use. The tomatoes need to be able to hold up to some dipping and frying.
For my “breading” I dipped each tomato slice into beaten eggs and then into a combination of dried polenta and finely grated romano cheese, it’s such a winning combo and it’s even gluten free!
They just take a few minutes to make, they crisp up in no time at all, but resist eating them while still hot from the pan because there’s no comparison to the flavor you get when you bite into them after they’ve cooled down at room temperature.
Basil and tomatoes are a match made in heaven so be sure to make this easy basil pesto aioli to swipe into those crispy, crunchy bites.
Go ahead, indulge yourself, it’s worth every bite, summer will be gone before you know it!
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- large size, firm yet ripened tomatoes, I used heirlooms, sliced ¼ inch thick.
- dry polenta
- romano cheese, finely grated
- dried thyme, granulated garlic, salt and pepper to taste
- 2 eggs, beaten
- olive oil for pan frying
- BASIL PESTO AIOLI
- good quality mayo
- basil pesto, homemade or good quality store bought
- fresh basil for garnish
- Start by slicing your tomatoes into ¼ inch slices, cutting off the tips and bottoms.
- Pull out the seeds with the tip of your finger, you don't want the slices to be wet.
- Lay tomato slices onto a paper towel to pat dry.
- Make your pesto aioli by simply stirring some good basil pesto into a good quality prepared mayo, stirring to incorporate and tasting to your satisfaction, adding more if needed.
- Equal parts polenta and finely grated romano cheese.
- Sprinkle in some dried time, a little granulated garlic, salt and pepper.
- Beat two eggs, use more as needed depending how many tomatoes you are using.
- Heat a frying pan on the stove and cover the bottom with olive oil, keep on medium heat.
- Dip tomato slice into the egg then into the polenta cheese mixture.
- Place into the frying pan and don't flip it until it is nicely golden, then flip and do the other side.
- When crispy, gently remove and place onto a paper towel to absorb grease, which is not much.
- Sprinkle with a little salt and let them cool down before eating.
- Sprinkle with finely chopped basil, a little sprinkling of cheese and serve with the basil pesto aioli.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
