The Dining Downloads visited Ireland in October 2011. These tasty treats are a common breakfast item in the United Kingdom. We couldn’t get enough of them! We make them several times a month and almost ALWAYS on special occasion breakfasts!
Kosher Salt and fresh cracked black pepper
This recipe takes about four minutes from the point you place the tomato in the pan. Cut the end off of the Roma tomato and slice it in half so you have two flat sides. Place 1-2 tsp of butter (the amount of butter depends on the number of tomatoes you’re frying) in the pan on high until the butter melts. Once the butter is melted, lower the heat to medium-high. Add a small pinch of salt and few cracks of pepper over the melted butter (this is for the bottom of the tomato), then place tomato on it’s flat side in the pan on to the butter, ground salt, and pepper. It will sizzle. Add salt and pepper to the top of the tomato. Wait about 90 seconds, then flip the tomato and add another tsp or so of butter to the pan, gently sliding the tomato around (be sure not to squeeze it or crush it). Let it sit for about 60-90 seconds, then flip one last time just to make sure both sides are nicely coated with the butter and seasonings. Remove and serve. When they’re ready, you’ll notice some blackened edges on the tomato. Serve hot.
Note: This recipe requires a high quality non-stick pan. We use a Calphalon Contemporary Nonstick 12-Inch Everyday Pan all the time in our kitchen and highly recommend it.
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