Cinnamon Spiced Fried Tomatoes


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You will love this easy, exotic fried tomato departure. And you will also love the incredible aroma that fills your kitchen the minute the tomato slices hit the hot pan. This is another excellent way to use not quite ripe tomatoes. Serve them as a side dish with just about anything. They are good for breakfast with eggs and steamed; buttered corn tortillas.

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Serving Size / Yield

4-6 servings


  • 2 medium sized firm tomatoes (3/4 lb.)
  • 2 tsp. unbleached all purpose flour
  • 1 tsp. cinnamon
  • 1/2 tsp. ground cumin
  • 1/8 tsp. coarse salt (plus extra for serving)
  • 1 Tbs. olive oil

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Cut the tomatoes in half and gently squeeze out and discard the seeds (This step is unnecessary if you’re using Roma, or plum, tomatoes.) Cut the tomatoes into thick slices. Combine the flour, cinnamon, cumin, and salt on a dinner plate. Dredge the tomato slices in this mixture, turning to coat both sides of each piece. Place a medium sized heavy skillet over medium heat for several minutes. When the skillet is hot, add the olive oil, wait for about 10 seconds, then swirl to coat the pan. Fry the coated tomato slices in the hot oil on both sides until crisp. (It goes fast – only a minute or two. Don’t let them burn). Transfer the fried tomatoes to a plate and wait for 3 to 6 minutes before serving, as the juices inside will be very hot. Pass coarse salt at the table, so each person can add an extra pinch if desired.

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