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Tomato Cakes
August 09, 2010

Wow. That is the only word I have for this. WOW. I used diced Italian style tomatoes and these were great. I wound up throwing in the entire sleeve of saltines, as mine weren't pastey enough after 15 minutes (they might have set up after sitting longer, but I didn't have the time.) I added a hint of fresh parmesan and just drizzled olive oil in the pan instead of using the full 3 tablespoons of vegetable oil. I will be making this again (at the request of my incredibly pickly husband.) I didn't try to really form patties with these (like I would with a hamburger) rather, I just spooned them into the skillet. Great and cheap - the only two criteria needed for a recipe to make a repeat appearance on my dinner table. Thanks!

  1. 61 Ratings

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