This was a HUGE HIT!! I made it for a party and everyone loved it. The time was spot on. It took me about 20-30 minutes from start to finish. The tomato skin peeled off easily after boiling the tomatoes and soaking them in cold water. I only had 1 tomato that I had to boil slightly longer. I tried eating the tomatoes with oil & vinegar, but liked them better with just salt. Overall a great recipe and party favorite. I'm glad I tried it.
Beefsteak Tomato Salad with Fried Tomato Skins
More From Cooking Light
Total: 20 Minutes
Amount per serving
- Calories: 114
- Fat: 7.4g
- Saturated fat: 1g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 1g
- Protein: 3g
- Carbohydrate: 12g
- Fiber: 4g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 197mg
- Calcium: 46mg
- 2 1/2 pounds beefsteak tomatoes in assorted colors (about 4)
- 5 tablespoons olive oil, divided
- 3/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground pepper
- 2 cups baby arugula
- 1. Bring a large pot of water to a boil. Core tomatoes; discard cores. Place tomatoes in boiling water for 15 seconds. Plunge tomatoes into ice water; drain. Peel; arrange skins flat on a jelly-roll pan. Cut peeled tomatoes into 1/2-inch-thick slices; arrange on a platter.
- 2. Heat 1/4 cup oil in a small skillet over medium-high heat. Add half of skins to oil; cook 2 minutes or until crisp, turning occasionally. Drain on a paper towel; repeat procedure with remaining skins. Discard oil in pan. Sprinkle skins with 1/8 teaspoon salt.
- 3. Drizzle tomatoes with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and pepper. Top with tomato skins and arugula.
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Beefsteak Tomato Salad with Fried Tomato Skins Recipe at a Glance
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