I love fried green tomatoes, but fried green tomatoes are more of an indulgence than a reoccurring side dish. The amount of oil and breadcrumbs found in traditional fried green tomatoes pretty much ensures that you wont find a that recipe on this blog. However, the heirloom green tomatoes that came in our CSA last week were so beautiful and delicious that it made me crave that southern comfort food. So I did a recipe makeover- eliminate oil by baking them on parchment paper, switch up regular bread crumbs for panko, use less sugar and no butter and for the last 30 seconds putting them under the broiler so make them crispy. Full proof, right? Wrong.
First I tried putting the panko and sugar on then flipping them half way through baking, bad idea. The bottom panko/sugar just absorbed into the tomato. I also tried really thick slices, ½ -inch each, but that wasn’t a good idea because there was too much juice from the tomato and the panko absorbed it all. What started as 4 tomatoes left me to one good one but you know what they say… fourth time’s the charm?
Baked Green Tomatoes
Recipe for 1 green tomato, about 8 slices per tomato (multiply as needed)
1 large firm green heirloom tomato
salt and pepper
less than ¼ cup panko bread crumbs
1-2 tablespoons brown sugar
What you’ll need…. A baking sheet and parchment paper
Preheat the oven to 350 F degrees.
Cut green tomato into ¼ inch slices; arrange slices on parchment lined baking sheet. Season one side with salt and pepper. Using half of the panko, sprinkle evenly on one side of the tomato slices and follow with a pinch of brown sugar. Flip and repeat the salt, pepper, panko and sugar on the other side.
Pop in the oven for 20-25 minutes, until tomatoes are tender but still firm. Broil for the last 30 seconds to Serve!
Nutrition Info: Each slice is 18 calories, 0.1 g of fat, 0.45 g of protein, 4 g of carbohydrates and 0.3 g of fiber.