Foolproof Fritar Tomate (Pan-Fried Tomatoes)
Ripe tomato slices dusted in flour and pan-fried until the edges caramelize and the centers turn soft and jammy — a fifteen-minute side dish that works with almost anything.
Servings: 4 servings
Calories: 165kcal
Ingredients
For the tomatoes:
- 6 medium ripe but firm tomatoes, sliced into ½-inch rounds
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- pinch of sugar
For frying:
- 1/3 cup (80ml) olive oil
- 3 clove garlic, thinly sliced
- fresh basil leaves, torn, for garnish
Instructions
- Slice the tomatoes into even ½-inch rounds. Lay on a paper towel for 1 minute to remove excess surface moisture.
- Season both sides of each slice with salt, pepper, and a pinch of sugar.
- Dredge each slice in the flour, coating both sides evenly, and shake off the excess.
- Heat the olive oil in a heavy skillet over medium-high heat for 2 minutes, until shimmering and hot.
- Add the tomato slices in a single layer without crowding the pan; work in batches if needed.
- Fry for 2 minutes per side, until the flour turns deep golden brown, flipping only once.
- Add the sliced garlic to the oil during the last minute of cooking so it softens without burning.
- Transfer the fried tomatoes to a paper towel–lined plate to drain for 1 minute.
- Move to a serving plate, scatter with the softened garlic and torn fresh basil, and serve warm.
Notes
- Salt the tomato slices right before dredging, not in advance — early salting draws out moisture and makes the flour coating clump instead of crisping.
- For a gluten-free version, substitute rice flour 1:1; it crisps slightly faster, so reduce frying time by about 15 seconds per side.
- Leftovers keep in the refrigerator for up to 2 days; re-crisp in a hot dry skillet for 2–3 minutes per side rather than microwaving.