Parmesan and cornmeal–crusted fried tomatoes

Total Time
14 min
4 min
10 min
Fresh tomatoes are coated in cornmeal, Parmesan cheese, and dried oregano, then quickly pan-seared in a skillet. The secret to achieving that perfect golden brown crust with a minimum of oil is using a heavy-bottomed skillet that is screamingly hot when the tomatoes are added. Give your pan plenty of time to heat up while you're prepping the rest of the ingredients. And try not to disturb the tomatoes too much while they're cooking so the crust can form as quickly and uniformly as possible. Just be sure to spray the pan in between batches to prevent sticking and that your tomatoes aren't overripe, or they'll cook down to a mushy consistency. Fresh, in-season, firm tomatoes are your best bet for this recipe.


Uncooked unenriched white cornmeal

½ cup(s)

Grated Parmesan cheese

½ cup(s)

Dried oregano

1 tsp

Table salt

½ tsp

Black pepper

½ tsp

Fresh tomato(es)

3 large, very firm red or green, cut into 1/2-inch slices


  1. Mix together the cornmeal, Parmesan, oregano, salt, and pepper in a small bowl. Coat the tomato slices, one at a time, in the cornmeal mixture.
  2. Spray a large heavy skillet with nonstick spray and set over medium-high heat. Add the tomatoes, in batches, and cook until golden brown, about 4 minutes on each side, spraying the skillet with nonstick spray between batches. Yields about 3 tomato slices per serving.