Wednesday, July 24, 2013

Baked Green Tomatoes

I am not fond of fried foods, so I try to find baked alternatives whenever possible. Baking doesn't give quite the same result, but it makes for a much less oily and lighter-tasting result.

A few unripe tomatoes dropped off my vines so I decided to make fried green tomatoes with them. This recipe can be used for fried or pan-fried tomatoes, but I prefer them baked. I ran out of cornmeal making sourdough cornbread, so I added gluten-free flours to the tiny amount of cornmeal I had left. The result was a wonderful, creamy center and a crispy crust. These were especially good with a little Good and Evil Hot Sauce.

Baked Green Tomatoes made with both yellow and blue cornmeal.

Baked Green Tomatoes

2-4 green tomatoes
1/2 cup soy milk
1 tsp apple cider vinegar
1/4 cup cornmeal
1/4 cup garbanzo flour
1/4 cup brown rice flour
1 tsp onion powder
1/4 tsp fresh ground black pepper
1/2 tsp salt

Preheat oven to 350F. Lightly grease a baking sheet.

Stir the apple cider vinegar into the soy milk and set it aside to curdle. Slice the green tomatoes into 1/4" rounds. In a small bowl, mix cornmeal, flours, onion powder, black pepper, and salt.

One at a time, dip the tomato slices in the soy milk and then in the cornmeal mixture to coat. Place coated tomatoes on the baking sheet, spray tops with a little cooking oil, and bake for 20 minutes, flipping tomatoes halfway through.

Variations: Try sliced zucchini instead of or in addition to the tomatoes. Experiment with different flour combinations or use 3/4 cup cornmeal and no flours.

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