Personally, I don't care for fried green tomatoes, unless we're talking about the movie "Fried Green Tomatoes". Here's a red fried tomatoes recipe I came up with.
Mix together the 5 tsp. of olive oil, basil, salt, and pepper in a small bowl. Spread mixture on cut side of each tomato half.
Heat remaining 2 tablespoons olive oil in small skillet over medium low heat. Place tomatoes, mixture side down, in the skillet and cover. Simmer for 3 minutes, turn over and sprinkle each half with 1 heaping tsp. of the cheese. Cover and simmer 2 more minutes.
Serve immediately but tasty at room temperature, too.
By Deeli
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If you've ever tried my Pasta Alla Checca recipe and liked it, you're really going to love this variation!
When cherry tomatoes and grape tomatoes begin to ripen in the garden, they do so at an amazingly fast pace. As an alternative to just adding these tomatoes to a salad, I cook them and serve them as a side dish.
I haven't tried it yet but I'll venture to bet these would be awesome tasting grilled too.
I have a fantastically easy way to use up lots of ripe tomatoes. After peeling and coring, cut up tomatoes in medium chunks and place in a large, non-reactive dutch oven (avoid tall pans like stock pots).
Tomatoes are in season and the prices are good. Here is a family favorite with fresh tomatoes. I simply call it Tomato Pasta. This is a great and yummy meal to prepare and serve quickly.
