The perfect way to use up those lingering green tomatoes.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1998


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees 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.


If you have two ovenproof skillets, cook all the tomatoes at the same time.

Nutrition Facts

64 calories; protein 1g 2% DV; carbohydrates 9.1g 3% DV; exchange other carbs 0.5; dietary fiber 0.9g 4% DV; sugarsg; fat 2.5g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 48.5IU 1% DV; vitamin cmg; folatemcg; calcium 1.7mg; iron 0.5mg 3% DV; magnesium 4.9mg 2% DV; potassium 21.3mg 1% DV; sodium 388mg 16% DV; thiamin 0.1mg 6% DV.

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What if I don't have ANY oven proof skillet??? Any advice? Read More