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Fried Tomatoes

Fried tomatoes are sliced green tomatoes coated in seasoned flour and fried, then finished with a milk sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fried Tomatoes

Ingredients

Directions

Prepare

  1. Slice the firm green tomatoes.

  2. Dip the slices in flour seasoned with coarse sea salt and black pepper.

Fry

  1. Fry the slices in butter or other frying grease until golden brown.

  2. Remove the fried tomatoes from the skillet.

Finish with milk

  1. Pour a little milk into the skillet and bring the milk to a boil.

  2. Pour the hot milk over the fried tomatoes.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Tomato + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together2,226 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Firm green tomatoes
Provide the main body of the dish, holding their shape when fried.
Flour
Forms a light coating that browns in the hot fat and crisps the outside.
Butter or frying grease
Conducts heat to the tomato slices and adds fat that promotes browning.
Milk
Deglazes the skillet and forms a sauce with the pan residue, adding richness.

The step that matters

Fry until golden brown. Frying over steady heat lets the flour coating brown and crisp before the tomato softens. Too little heat makes the coating greasy and soggy, while too much burns it before the tomato is cooked through.

Swap the tomato

How well each one fits the dish's main ingredients (flour, pepper, butter, milk):

  1. Potatofits better
  2. Capsicumfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against flour, pepper, butter, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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