Sauteed tomato slices with cumin-cornmeal crust - bon app
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 2-oz piece Parmesan cheese, room temperature, rind removed, cut into 4 pieces | |
| ½ | cup | Yellow cornmeal |
| 2 | tablespoons | 1-inch pieces fresh chives |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Salt |
| ⅛ | tablespoon | Cayenne pepper |
| 4 | Firm slightly underripe tomatoes cut into 1/2-inch slices | |
| 3 | tablespoons | (about) olive oil |
Directions
Steel Knife: Process cheese until finely minced, about 1 minute. Add cornmeal and next 5 ingredients and mix using on/off turns until chives are finely minced. Transfer to shallow dish.
Dredge tomatoes in cornmeal mixture to coat, patting lightly to adhere.
Posit10n rack in center of oven and preheat to 250'F. Heat 1 T olive oil in heavy large skillet or griddle (preferably nonstick) over medium- high heat. Add tomatoes in batches (do not crowd). Cook until crisp and golden, about 30 seconds per side. Transfer tomatoes to baking sheet and keep warm in oven. Repeat with remaining tomatoes, adding more oil as necessary. Serve tomatoes hot.
Bon Appetit/August/89 Scanned & fixed by Di and Gary