The perfect way to use up those lingering green tomatoes.
Active Time: 25 minutes |
Total Time: 35 minutes
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 medium green tomatoes, cut into 1/4-inch slices
1 tablespoon extra-virgin olive oil, divided
Preheat oven to 450°F.
Combine cornmeal, salt and pepper in a medium bowl. Dredge tomato slices in cornmeal.
Brush 1 1/2 teaspoons oil over the bottom of a 12-inch cast-iron or other ovenproof skillet. Heat skillet over medium-high heat until very hot (see Tip).
Add half the tomato slices to the skillet in a single layer and cook until browned on one side, about 3 minutes. Turn slices over and transfer skillet to oven. Bake tomatoes for 8 to 10 minutes, or until golden and tender. Transfer to a platter and tent with foil to keep warm.
Wipe out skillet and repeat with remaining 1 1/2 teaspoons oil and remaining tomato slices. Serve hot.
Per serving :
3 g Fat;
0 g Sat;
2 g Mono;
0 mg Cholesterol;
13 g Carbohydrates;
2 g Protein;
2 g Fiber;
399 mg Sodium;
186 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1/2 fat
Tips & Notes
If you have two ovenproof skillets, cook all the tomatoes at the same time.