Thin slices of green tomatoes dipped in a seasoned cornmeal breading, then baked at high heat. Virtually no fat, thus 'healthy fried green tomatoes' (and baked, of course, not fried) but still full of flavor. Weight Watchers 2 points.
Fried green tomatoes have been a long time reaching A Veggie Venture, though not for lack of trying. Three years running, I tried new techniques. For a recipe that is so homely and humble -- heavens, we're just trying to use up upripe tomatoes just before or just after frost -- fried green tomatoes take a trick or two.
The breading needs to be light in texture but big on flavor. The tomatoes need to be sliced thin, so they'll cook clear through. Most of all, the fried green tomatoes need to be baked, not fried, giving the tomatoes more time to cook but also to eliminate all that gobby fat that the breading will soak up if you let it. Is any of this heresy to southerners? I hope not, these are mighty good!
RECIPE for (UN) FRIED GREEN TOMATOES aka BAKED GREEN TOMATOES
Hands-on time: 15 minutes
Time to table: 50 minutes
Serves 4 (assumed 1/2 a tomato a serving)
Time to table: 50 minutes
Serves 4 (assumed 1/2 a tomato a serving)
BREADING
1/4 cup flour
1/4 cup yellow cornmeal
1 teaspoon kosher salt (don't skimp on the salt)
1/4 teaspoon black pepper (or the pepper!)
1 teaspoon sugar
1/2 teaspoon pimenton or sweet paprika (or cumin or maybe garam masala)
TOMATOES
Buttermilk
2 large green tomatoes, core removed in a V shape, sliced crosswise about 1/3 inch thick
Preheat oven to 400F. Place a baking sheet in the oven for 5 minutes to get it plenty hot. Spray it with cooking spray. Meanwhile, stir together the breading. Place the breading in a large shallow container, the buttermilk in another. Slice the tomatoes. Once the baking sheet has been preheated, work quickly. Dip each tomato slice into the buttermilk, then into the breading. Arrange on the baking sheet. Bake for 15 minutes, then turn the slices over. Bake another 10 minutes or until cooked clear through. Serve hot, they don't improve!
KITCHEN NOTES
Coarsely ground stone-ground cornmeal is too rough and won't adhere. Fine-ground stone-ground cornmeal may well work but I've never seen it. It's quickest and cleanest to dip the tomatoes with your hands. Get right in there! 
MORE RECIPES for GREEN TOMATOES
~ Scalloped Green Tomatoes
~ Green Tomato Pie ~
~ more tomato recipes ~
from A Veggie Venture
~ Warm Green Tomato & Apricot Salad ~
from the Inadvertent Gardener
~ Salsa Verde with Green Tomatoes, Avocado & Cilantro ~
from Kalyn's Kitchen
~ Spicy Green Tomato Soup ~
from The Joy of Soup
~ more green tomato recipes ~
via Food Blog Search, a hand-selected list of the best food blogs
from all across the world
~ Scalloped Green Tomatoes
~ Green Tomato Pie ~
~ more tomato recipes ~
from A Veggie Venture
~ Warm Green Tomato & Apricot Salad ~
from the Inadvertent Gardener
~ Salsa Verde with Green Tomatoes, Avocado & Cilantro ~
from Kalyn's Kitchen
~ Spicy Green Tomato Soup ~
from The Joy of Soup
~ more green tomato recipes ~
via Food Blog Search, a hand-selected list of the best food blogs
from all across the world
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Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
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