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Garlicky (Oven) Fried Green Tomatoes

Posted Dec 21 2010 4:52pm

As a green tomato novice I remember buying one for the first time at a farmers market thinking they were just a different type of tomato, not necessarily an unripe one.  Kind of along the lines of a tomatillo.  I took a bite and I'm am embarrased to admit, thought it was really disgusting and really never purchased one again.

And then I got some with my CSA.
Luckily, by this time I had realized what a green tomato actually was and was aware that most people fried them.  I was determined to give these another try with an open mind; however, I also knew I didn't want to fry it so I figured I would try baking it.
There are a few recipes for baking tomatoes but to tell you the truth the ones I came across looked kind of complicated with a few different flours and other various ingredients.  I simply dipped mine in a garlicky dressing and then in breadcrumb, sprayed canola cooking spray and baked 'em.
They were delicious.  Soft and warm on the inside and crispy on the outside with great garlicky flavor.
Even my two year old was eating them!
(Ok so she thought they were chicken nuggets and I said "Yes. Nuggets." So she liked them.)
**Tip: To make these gluten and dairy free I dipped them in a vinaigrette dressing and then in gluten free breadcrumb.  That's it!
Garlicky (Oven) Fried Green Tomatoes**Gluten and dairy free option Printable Recipe
Ingredients
  • 3 green tomatoes, sliced
  • Garlicky dressing of choice (I used Annies Roasted Garlic Dressing )
  • Breadcrumb **Use gluten free breadcrumb for those with gluten allergy
  • Sea salt, fresh ground pepper, garlic powder  
Directions
1. Preheat oven to 375F.  Spray a baking sheet with olive oil spray.
2. Pour some dressing into a small dish and breadcrumb into a second small dish.  Dip each slice in the dressing, turn once, dip in breadcrumb, turn so all sides are coated, place on prepared baking sheet.  Spray top sides of all tomatoes with additional olive oil spray.
3. Bake for 30 minutes, broil on high for 1 to 2 minutes.  Keep an eye on them to ensure they don't brown too much.
4.  Remove tomatoes from oven and sprinkle with salt, pepper and lots of garlic powder to taste.
***Please note that when I state “allergy free” this is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian.
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