Hi Emily,

I usually mix flour & cornmeal to bread fried green tomatoes directly on the cut sides of each slice. My breading wouldn't stick to a whole cherry tomato.

You could dip them in egg then bread them, but I think you would want to deep fry them to get the whole coating cooked, and that wouldn't be semi-healthy. :-)

What about cutting them in half, breading the cut side, and frying just that side? Might turn out ok. Use the hard ones, because as green tomatoes start to ripen the skin will come loose when you fry them & with all the skin on a cherry tomato it would taste chewy in your mouth.

You can also pickle green cherry tomatoes, I'm sure there's a recipe somewhere on the forum. You can even use end-of-season ones as long as there's enough acid in the brine. I don't know whether green tomato pickles start with 100% vinegar or what, maybe someone else will weigh in.

No matter how you want to fry them, you have nothing to lose, so I say go for it & see how it turns out.

Melissa

I'd be leery of breading and deep frying a whole cherry tomato, as the juice, turning to steam, might explode.

I'm with gardenlad. I'm concerned that even green there isn't enough "meat" in cherry tomatoes for satisfying results. I would think doing this with cherry tomatoes would be awfully labor-intensive with an inadequate payoff. (Just my 2 cents.)

Carol

I baked some really small romas last night. Yum!
I would slice a thin layer off each end of a cherry tomato, dip in egg, then breading. I use a mix of dry bread crumbs, parmesean cheese and herbs.
Place on baking sheet and drizzle or spray with olive oil.
Bake at 425 for about 20-25 minutes or until golden brown.

I agree though, it's gonna be labor intensive. But if you have the time and...like me....HATE to see anything go to waste....Go for it.
Deanna

Hey, thanks for the suggestions. Appreciate it. As might other harvesters of green cherries.