Fried Green Tomatoes

Fried Green Tomatoes

1 Review
From: EatingWell Magazine, July/August 1998

The perfect way to use up those lingering green tomatoes.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ½ cup yellow cornmeal
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 medium green tomatoes, cut into ¼-inch slices
  • 1 tablespoon extra-virgin olive oil, divided


  • Active

  • Ready In

  1. Preheat oven to 450°F.
  2. Combine cornmeal, salt and pepper in a medium bowl. Dredge tomato slices in cornmeal.
  3. Brush 1½ 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).
  4. 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.
  5. Wipe out skillet and repeat with remaining 1½ teaspoons oil and remaining tomato slices. Serve hot.
  • If you have two ovenproof skillets, cook all the tomatoes at the same time.

Nutrition information

  • Per serving: 64 calories; 3 g fat(0 g sat); 1 g fiber; 9 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 49 IU vitamin A; 0 mg vitamin C; 2 mg calcium; 0 mg iron; 388 mg sodium; 21 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 1 vegetable, ½ fat

Reviews 1

October 18, 2010
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By: EatingWell User
What if I don't have ANY oven proof skillet??? Any advice?
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