Baked Green Tomatoes Recipes

BAKED GREEN TOMATOES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
• In a small bowl, mix the cornmeal, dill, salt, and pepper. Dip tomato slices into the mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
• Bake 45 minutes in the preheated oven, until crisp and golden brown.

BAKED "FRIED" GREEN TOMATOES

Steps:

• 1. Sprinkle tomato slices with salt and lay on paper towel to drain for at least 30 minutes. Blot dry.
• 2. In a pie pan mix together panko bread crumbs, parmesan cheese, and seasoning or herbs of your choice.
• 3. Spread a thin coating of mayonnaise on each side of the tomato slices and dip into the bread crumbs pressing to coat well.
• 4. Lay on a foiled lined cookie sheet and spray with a little Pam.
• 5. Bake in a preheated 400 degree oven for 20 to 30 minutes until browned and fork tender.

BAKED GREEN TOMATO CASSEROLE

Steps:

• Preheat oven to 400°F Lightly grease a 1½-quart casserole, deep-dish pie pan, or 4 ramekins.
• Place bread in a food processor and pulse to a coarse texture. Combine sugar, salt and pepper in a small bowl; mix well.
• Arrange one-third of the tomato slices in the bottom of pan. Sprinkle one-third of the sugar mixture, one-third of the bread crumbs, and 1/3 cup Cheddar over tomatoes. Repeat with a second layer. For third layer, add remaining tomatoes, sugar mixture and bread crumbs. Dot with butter. Cover with foil.
• Bake1 hour. Uncover and sprinkle remaining 1/3 cup Cheddar on top. Bake 5 minutes longer, or until cheese melts. Remove from oven and let stand 15 minutes before serving to allow the flavors to blend.

FRIED GREEN TOMATOES RECIPE (OVEN-FRIED!)

Steps:

• Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet. Drizzle the oil on the baking sheet and spread it around with a spoon or brush.
• Slice the tomatoes into ¼ inch rounds. Set aside.
• Set out 3 bowls. Pour the flour in one bowl, and the panko in the seconds bowl. In the third bowl combine the buttermilk, Cajun seasoning, salt, and cumin. Mix well.
• One at a time, dip the slices of tomato in the flour. Shake off the excess flour and dip the tomato slice in the buttermilk. Shake off the excess buttermilk over the bowl, then dip the slice in breadcrumbs.
• Lay each slice on the baking sheet, then flip it so it is coated in oil on both sides. Repeat with the remaining green tomato slices.
• Bake for 12 minutes. Use a small spatula to flip the tomato slices over. Then bake again for 12 minutes, until golden brown.
• Serve warm with a side of Caesar dressing for dipping.

GLUTEN-FREE VEGAN OVEN-BAKED "FRIED" GREEN TOMATOES

Steps:

• Add all ingredients for the bread crumbs to a small bowl and stir until well combined. Adjust seasonings to your preference.
• Divide the mixture in half and separate it into two small bowls. Set aside.
• Slice the tomatoes in medium thickness (not too thin, not too thick). You should be able to get 4 slices per each small tomato. Set aside.
• Plate with sliced green tomatoes
• Small bowl with almond milk
• Small bowl with 1/2 the bread crumb mixture
• Prepared cookie sheet lined with parchment paper
• Dip each tomato slice into the bowl of almond milk, making sure both sides are completely covered.
• Next, toss the tomato slice into the bowl of bread crumbs, again, making sure both sides are completely covered.
• Transfer the coated green tomatoes onto the prepared baking sheet, making sure they are spread out evenly and not overlapping.
• Repeat steps 1-3 for the remaining tomatoes.
• When you run out of bread crumbs in the first bowl, begin using the second bowl of fresh bread crumbs.
• Bake at 425 degrees for approximately 15 minutes, or until the tops are golden brown.
• Remove the cookie sheet from the oven, carefully flip the tomatoes slices over and place the pan back in the oven for an additional 5 minutes, or until the backside is golden brown.
• Optional: Garnish with chopped parsley and/or serve with your favorite gluten-free vegan dip or dressing.
• Best when served hot from the oven.

BAKED FRIED GREEN TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
• Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
• For the Cajun-spiced aioli: Meanwhile, sprinkle the minced garlic with salt and use the back of a knife to press it into a paste. Add the garlic and egg yolk to a stainless steel bowl along with the lemon juice and Dijon mustard; whisk to combine. Combine the oils in a container with a spout that will allow for easy controlled pouring. While whisking constantly, slowly add the oil in a slow steady stream (see Cook's Note). Stir in the Cajun seasoning and add salt to taste.
• Serve the tomatoes on a platter with a bowl of the Cajun-spiced aioli.