Fried tomatoes are not the most widespread dish. Most often it is used as auxiliary ingredient as a part of other recipes. From that, tomatoes will be how exactly fried, and the taste of the received product will depend.
It is required to you
- tomatoes;
- salt;
- vegetable oil;
- frying pan.
Instruction
1. Select ripe fruits and wash them, cut out spoiled parts if those are available, and the place to which the fruit stem fastened. It is possible to use also green fruits, but they will be more rigid and not such sweet as red.
2. Those who doesn't love a peel need to clean off it from tomatoes. For this purpose make on a top of tomatoes a crosswise notch a knife 1-1.5 cm wide then place fruits for 5 seconds in the boiling water. Get their pans and drench with cold water. From a difference of temperatures the peel will become soft and it will be necessary only to clean off it, having picked up for edges on the place of a section.
3. Before frying tomatoes, it is necessary to understand what consistence of a dish it would be desirable to receive as a result. It influences the size of cutting of tomatoes. For more saturated taste it is the best of all to cut tomatoes segments whereas cutting by cubes is suitable for receiving sauce or lecso more.
4. If there is a wish to receive drier vegetables, then after their cleaning of a peel it is desirable to take out sunflower seeds and pulp from the middle which is most saturated with moisture. In this case it is fried there will be only fleshy walls of tomatoes.
5. Having crushed tomatoes, lay out them on a frying pan with the warmed vegetable oil, salt, if desired you can add dry spices.
6. Having fried slices on the one hand, turn them on another. At preparation, juice will be inevitably emitted. When tomatoes are fried in a frying pan without cover, gradually it will evaporate. Under a cover the tomatoes will turn out more juicy.
7. Preparation time depends on the volume of products and on what degree of softness of fruits wants to be received. But it doesn't make sense to fry tomatoes too long simply: such crust as at fried potato, on tomatoes it is impossible to receive in principle.