Fried Tomatoes with Green Pistou

For a simple, colourful starter try Lesley Waters's Mediterranean-inspired recipe for pan-fried tomatoes with a basil dressing
By Lesley Waters
Fried Tomatoes with Green Pistou
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 4 large plum tomatoes
  • 50 g polenta
  • black pepper
  • olive oil, for frying
  • parmesan shavings

For the pistou:

  • 50 ml extra virgin olive oil
  • 2 cloves garlic, chopped
  • large bunch of basil


1. First make the pistou. Put the olive oil, garlic and basil into a food processor and process until blended into a paste.

2. Cut each tomato crossways into 5 slices, discarding the top and bottom slices.

3. Put the polenta onto a plate, add half a teaspoon of salt and mix well. Dip the tomato slices into the polenta to coat and transfer to a clean plate.

4. Pour olive oil into a frying pan until it reaches half a cm up the sides of the pan and heat until hot. Add the tomato slices and fry for 1-2 minutes on each side until the polenta is lightly golden. Remove, drain on kitchen paper and sprinkle with salt.

5. Overlap the fried tomato slices on a serving plate. Spoon around the pistou and top with Parmesan shavings and freshly ground black pepper. Serve hot.

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