What's for Supper- Baked Green Tomatoes

 

My husband absolutely loves Fried Green Tomatoes but, I don't love the mess that comes from frying them.  Here is a recipe I put together that uses your oven or air fryer, gives a great crunch and flavor to this otherwise fried side dish.  

The above meal included pan fried loose sausage from Elk County Foods, Johnsonburg, a super fresh picked simple garden salad from our garden, backed green tomatoes sold at JFAM from Keller's Greenhouse and a Remoulade sauce, yummmmmm <3

Ingredients

• 4 large green tomatoes such as Beefsteak 
• 1-1/2 cup cornmeal
• 3/4 cup panko 
• 2 eggs
• 1/2 milk
• seasoning i.e. salt paprika, pepper, Cajun seasoning, granulated garlic, cayenne, etc.

Instructions

• preheat oven to 350 degrees
• Taking a half size sheet pan and cooling rack, stack them and either spray the rack or cover with parchment paper/Silpat.
• Slice the tomatoes 1/2" discarding the ends.  Place these slices on paper toweling to absorb some of the moisture.
• Create your dredging station with two shallow bowls, placing panko and cornmeal in the first bowl along with seasonings. In the second bowl whip the eggs and milk together.
• Drag the slices first through the egg and milk then into the seasoned dry ingredients shaking off the excess breading and finally onto the pan/cooling rack combo in a single layer. 
• Bake for 45-50 minutes or until crisp, flipping the slices halfway through the baking process.  

Remoulade Sauce

A Louisiana-style sauce for po boy sandwiches and crab cakes, or a dip for artichokes or fried green tomatoes!

1 cup mayonnaise 

1 tablespoon spicy mustard

2 teaspoons horseradish

1/4 cup sweet pickle relish

1 small clove minced garlic

1 teaspoon hot sauce or to taste, using your favorite heat treat

• Mix all ingredients together and let set for a couple hours to marry.

Recipe Notes

The tomatoes used on this night were partially ripe except for one :) You do not want to use tomatoes that are overly ripe for they will be too juicy making them difficult to handle and then not have the desired crisp texture at the end of baking.  The breading was also all gluten free.

We reheated the leftovers in an air fryer.

enjoy!

-Stephanie

co-manager JFAM