Cinnamon-Spiced Fried Tomatoes

Preparation time: About 10 minutes
Yield: 2 servings. Easily multiplied

You will love this easy, exotic fried tomato departure! And you will love the incredible aroma that fills your kitchen the minute the tomato slices hit the hot pan! Serve these as a side dish with just about anything. I like them for breakfast with eggs and steamed, buttered corn tortillas.

NOTE: This is a good way to use not-quite-ripe tomatoes.

2 medium-sized almost-ripe (firm) tomatoes
2 teaspoons flour
1 teaspoon cinnamon
1/2 teaspoon ground cumin
A big pinch of coarse salt (plus extra for serving)
Olive oil for frying

  1. 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.
  2. Place a medium-sized heavy skillet over medium heat.
  3. 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.
  4. When the skillet is hot, add about 1 tablespoon of olive oil, and wait a few seconds until it heats up. 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!)
  5. Transfer the fried tomatoes to a plate and wait about 3 to 5 minutes before serving, as the juices inside will be very hot. Pass the coarse salt at the table, so each person can add an extra pinch, if desired.
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