Here are three reasons I love baked green tomatoes.
1. Baked is a yummy way use my ugly duckling tomatoes that are firm but imperfect.
2. Baked is easier to make than its more famous cousin – fried green tomatoes.
3. Baked green tomatoes have way fewer calories than fried – about 16 calories/slice baked vs. 75 calories/slice fried.
So, when I’ve had my fill of sweet, luscious, red tomatoes from my garden, I pick them when they’re green and firm, and then bake them.
Baking Green Tomatoes
Baking green tomatoes is a no-brainer. Slice tomatoes ¼-inch thick, coat with whatever topping you like, then bake in a 400-degree oven for about 20 minutes.
The trick for me is to select coating ingredients that taste great and keep down the calories. I like to use panko breadcrumbs because they get super crunchy when baked; and Parmesan cheese, because it’s tasty, browns up beautifully, and lets me leave out extra salt.
Cheesy Baked Green Tomatoes
Firm, green tomatoes
½ cup panko breadcrumbs
½ cup Parmesan cheese grated
1. Preheat oven to 400 degrees.
2. Slice tomatoes at least ¼-inch thick.
3. In a small bowl, mix breadcrumbs and Parmesan.
4. Place tomatoes on a non-stick cookie sheet.
5. Press 1 tablespoon of the breadcrumb-Parmesan mixture onto the top of each tomato slice.
6. Spray each slice with a light spritz of Pam.
7. Bake for 20 minutes on a center rack, or until the topping is golden brown and the tomato is fork tender.
8. Serve warm with your favorite dipping sauce.