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Fried Tomatoes

Fried tomatoes are tomato slices coated in seasoned cracker crumbs and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Tomatoes

Ingredients

Directions

Prepare

  1. Slice the tomatoes, ensuring they are not very thin.

  2. Season cracker crumbs with coarse sea salt and black pepper.

  3. Heat lard in a pan.

  4. Coat the tomato slices in the seasoned cracker crumbs.

Fry and serve

  1. Fry the coated tomato slices in the hot lard until golden brown.

  2. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Provide the main body and juicy filling inside the crisp coating.
Cracker crumbs
Form a crisp, golden crust that browns during frying.
Lard
Conducts heat for frying and adds fat that helps the coating brown and crisp.

The step that matters

Frying the coated tomato slices. The lard must be hot before the slices go in, so the crumb coating sets and browns quickly. If the fat is too cool, the coating absorbs grease and turns soggy, and the tomato releases more moisture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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