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.
- 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