Melt-in-your-mouth Tomato Steak Recipe! Crispy surface with strong flour, also good for overripe tomatoes!
This recipe for "Melt-in-your-mouth Tomato Steak" is crispy and savory on the surface and melt-in-your-mouth on the inside. The sweet and sour taste of tomatoes floods your mouth. It is also a great way to use overripe tomatoes.
| Material ( For 2 persons ) | |
|---|---|
| tomato | two (objects) |
| strong flour | proper quantity |
| olive oil | 1 tablespoon |
| salt and parsley | proper quantity |
Here is a recipe for "Melt-in-your-mouth Tomato Steak" that is crispy and savory on the surface and melt-in-your-mouth on the inside. The sweet and sour taste of tomatoes floods your mouth. You can use tomatoes that are a little overripe.
Melt-in-your-mouth Tomato Steak
Ingredients (2 servings)
2 tomatoesA dash of flour
1 tablespoon olive oil
Salt and parsley to taste
Melt-in-your-mouth Tomato Steak Directions
Wash tomatoes well, wipe dry and cut in half horizontally. Remove the stems from the tomatoes, leaving the stems intact.
Sprinkle the cut ends of the tomatoes with flour. The flour should be moist but not crumbly when the tomatoes are turned over.
Heat olive oil in a frying pan and place the floured tomatoes cut side down.
Cook over high heat for 2 to 3 minutes, turning over when browned. Lower the heat and cook for another 3-5 minutes.
Place on a plate and sprinkle with salt and chopped parsley.
How does the melt-in-your-mouth tomato steak taste?
The surface is crispy and savory, while the inside is melt-in-your-mouth. The sweet and sour taste of the tomatoes floods your mouth. If you bake moist tomatoes as they are, it is difficult to get oil splattered on them, but dusting them with flour like this solves the problem. If you do not have strong flour, you can substitute light flour. Add your favorite spices for seasoning!
