• Skip to main content
  • Skip to primary sidebar

A Sprinkling of Cayenne

menu icon
go to homepage
  • Home
  • Blog
  • About
    • Copyright & Trademark Notice
    • Privacy Policy
  • Contact
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Blog
    • About
      • Copyright & Trademark Notice
      • Privacy Policy
    • Contact
    • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Appetizers

    Jun 28, 2019 Modified: Aug 17, 2023by Lyn Corinne Liner This post may contain affiliate links.

    Fried Red Tomatoes

    Jump to Recipe -

    My fried red tomatoes with roasted artichoke remoulade was made for summer snack sharing, y'all. Dredged in cassava flour, dipped in egg wash, and finished off with GF bread crumbs, each bite is crunchy on the outside and fall-apart tender on the inside. Roasted artichokes submerged in my easy homemade remoulade sauce increase the flavor and visual dramatic intensity of these fried south Louisiana delicacies. Yep and yay...

    Gluten Free Fried Creole Tomatoes with Roasted Artichoke Remoulade Pinterest Pin

    I Had a Craving Only Something From South Louisiana Could Fulfill, Y'all...

    Since Mark didn't have a chance to plant tomatoes this year, I've been craving tomatoes something awful, y'all!! I once thought that Creole tomatoes were their own variety. But further research concludes that the south Louisiana Creole tomatoes we all know and love down here are actually several cultivars that have been grown here and vine-ripened before being sold locally.

    So, what makes them so special to us is their freshness, not that they're a particular kind of tomato at all. Just that they're locally grown and therefore do not have to travel very far from their vines into our mouths. Yep. 

    With my curiosity now quenched and my heart still crying out for Creole tomatoes, I (sent Mark) to our local produce mart for a big bag of them. I wanted them for salads. But, I also thought of frying the Creole tomatoes to pair with my fave homemade remoulade sauce. Then, I had the thought to bring roasted artichokes into the mix. And then I honestly couldn't think of anything else until I actually got into the kitchen and whipped up a batch.

    So I Tried Something Tomato New...

    I was kind of nervous, as this was the first time that I'd ever attempted making fried red tomatoes. I'd already mastered my gluten free fried green tomatoes recipe. So, I thought I would use that as the base for this recipe. 

    However, when I cut into the red tomato flesh, I realized that I would need something a little stronger for the batter since the red tomatoes are a bit mushier than the green. So, I adapted my recipe. And in doing so created a brand new recipe that really can be used interchangeably for both red and green tomatoes.

    I'm happy to say that this recipe turned out even better than I expected, y'all. It's super easy, too. And, best of all, all you need is literally one large tomato to pull it off. Indeed. 

    South Louisiana Creole tomatoes in a wire basket against a black background.

    How to Make Fried Red Tomatoes with Roasted Artichoke Remoulade Sauce 

    Start by preheating the oven to 425 degrees F. Then, arrange canned, quartered artichoke hearts on a parchment paper-lined baking sheet. Bake for about 20 minutes, or until they look like this:

    Roasted canned artichoke hearts on a parchment paper-lined baking sheet.

    Next, make the remoulade sauce. Cut ¾ of the cooled roasted artichokes into small pieces. Stir into the remoulade the sauce, and stir until well-combined. Cover and refrigerate until use. Leave the rest of the roasted artichoke heart quarters to top the sauce just before serving.

    Then, line three shallow bowls side-by-side on your countertop. In the first, add the cassava flour. In the next bowl, make the egg wash. Then, shake the seasoned gluten free bread crumbs into the third bowl:

    Three shallow bowls with cassava flour, egg wash, and gluten free bread crumbs against a black background.

    Heat the oil to 350 degrees F in a large cast iron skillet. You only need about an inch or two of oil in the skillet. Once the oil is hot, you fry the double-battered tomato slices for about 2 to 3 minutes, or until both sides are crispy and slightly browned.

    Gluten free battered red tomatoes frying in a cast iron skillet.

    Finally, drain on paper towels before serving with the sauce.

    And that's it, y'all!!

    Just as easy as they are delicious, these fried red tomatoes are the perfect summer midday snack. The inside of each tomato stays melt-in-your-mouth tender, while the outside yields just the perfect crunch. The roasted artichokes inject new depths of flavor and texture into my trusty homemade remoulade sauce, making each bite the perfect juxtaposition of fried, roasted, and sauced yum-deliciousness.

    Share these fried red tomatoes with those whose feisty presence never fails to energize your inner being. And see y'all on the yum side...

    Gluten Free Fried Creole Tomatoes with Roasted Artichoke Remoulade Pinterest Pin

    A round white plate filled with Gluten Free Fried Creole Tomatoes with Roasted Artichoke Remoulade against a black background.

    Fried Red Tomatoes

    Fried red Tomatoes are just as tender on the inside as they are crunchy on the outside. Serving on the side or the top, the roasted artichoke remoulade transforms the humble snack into a show-stopping south Louisiana summer treat.
    Print Pin Rate
    Course: Appetizer/ Side Dish
    Cuisine: Cajun
    Keyword: fried red tomatoes, fried red tomatoes recipe
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 4
    Author: Lyn Corinne Liner

    Ingredients

    For the Roasted Artichokes

    • 1 14.5-ounce can artichoke hearts quarters, drained
    • salt, black pepper and cayenne pepper to taste

    For the Remoulade Sauce

    • 1 batch Remoulade Sauce

    For the Fried Red Tomatoes

    • 2 to 3 cups cooking oil
    • 1 pound red tomatoes Can be just one if the tomato is large enough
    • ½ cup cassava flour
    • 1 lightly beaten egg
    • 2 dashes hot sauce
    • 2 tablespoons milk
    • 1 to 2 cups seasoned gluten free breadcrumbs
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 425 degrees F.
    • Line a small baking sheet with parchment paper.
    • Season the drained artichoke hearts with the salt, balck pepper, and cayenne peppe.
    • Arrange the artichoke hearts in a single layer along the parchment paper-covered baking sheet.
    • Bake for 20 minutes, or until cooked through and browned.
    • Set aside to cool.
    • Make the Remoulade sauce. Submerge ¾ of cooled, cut roasted artichoke hearts in the sauce. Reserve the rest for topping the sauce. (You can make and refrigerate this Remoulade sauce up to 2 days ahead.)
    • Heat the oil in a large cast iron skillet until your fry thermometer reads 350 degrees F.
    • Use a large knife to cut the tomatoes into ¼-inch slices.
    • Season the slices liberally with salt, black pepper, and cayenne pepper.
    • Line three shallow bowls along your counter next to the stove. Fill the first with the cassava flour, the second with a stirred beaten egg, hot sauce and milk mixture, and the third with the seasoned gluten free bread crumbs.
    • Dredge the tomato slices in the cassava flour, then the egg wash, then the seasoned bread crumbs.
    • Fry a few slices at a time, for about 2 minutes on each side, then flip and fry for another 1 to 2 minutes. (If the tomatoes are mushy and cave when you try to flip them, just use your frying spatula to submerge them in the oil for 30 seconds to 1 minute after you're sure the bottom is cooked through.)
    • Serve immediately with the roasted artichoke remoulade sauce on top, or on the side as a dipping sauce.

    Notes

    You'll also need to print my Cajun remoulade sauce recipe:
    https://asprinklingofcayenne.com/wprm_print/16686
    Click here to follow on Instagram @asprinklingofcayenne

    The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.

    See our full nutrition disclaimer here.
    Spread the love
      140   
    140
    Shares
    140
    Shares

    More Appetizers

    • Cajun marinated cucumber salad square shot.
      Cajun Marinated Cucumber Salad
    • Square image of Cajun mushrooms in a round white bowl.
      Cajun Mushrooms
    • Square image of fried shrimp salad on an oval white plate.
      Fried Shrimp Salad
    • Freshly made Gluten Free Cocktail Meatballs in a 12-inch cast iron skillet with a green napkin and orange flowers on a grey-white background.
      Gluten Free Cocktail Meatballs

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lyn Corinne Liner! I'm a native south Louisianaian, the daughter of a Cajun mom from down the bayou. Here, I teach you how to make grain & gluten free Cajun & Creole dishes that are just as delicious as they are truly authentic. Oh, and you'll find lots of different types of original recipes created from my unique perspective.

    More about me →

    Popular Recipes

    • The Trinity Roux™ gluten free roux in a green vintage Le Creuset enameled cast iron skillet on a grayish-white background.
      The Trinity Roux™: Gluten Free Paleo Grain Free Roux
    • A round white bowl filled with Grain Free & Gluten Free Creole Gumbo with cooked rice and cauliflower rice against a white backdrop.
      Creole Gumbo {Grain & Gluten Free}
    • A black cast iron skillet filled with Cajun smothered chicken with brown gravy and bowls of broccoli, beets and mashed potatoes.
      Cajun Smothered Chicken with Brown Gravy
    • A black cast iron skillet filled with the Best Ever Baked Red Gravy (Creole Tomato Sauce)
      Best Ever Baked Red Gravy Recipe (Creole Tomato Sauce)
    • A green skillet holding freshly made south Louisiana shrimp Creole.
      South Louisiana Shrimp Creole
    • A black cast iron skillet filled with Cajun Rice Dressing.
      Cajun Rice Dressing
    • A black cast iron filled with Cajun Catfish Courtbouillon with rice and cauliflower rice and white flowers against a brown background.
      Catfish Courtbouillon
    • A red enameled cast iron Dutch oven filled with Gluten Free Rotel Chicken Spaghetti.
      Rotel Chicken Spaghetti

    Please donate to this super amazing organization! Feed a hungry child today!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Copyright & Trademark Notice
    • About Me
    • Nutrition Disclaimer

    Contact

    • Contact
    • Recipe Index

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2016 to 2023 A Sprinkling of Cayenne/Lyn Corinne Liner