The perfect way to use up those lingering green tomatoes. Source: EatingWell Magazine, July/August 1998

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 450 degrees F.

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  • 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.

Tips

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

Nutrition Facts

64 calories; 2.5 g total fat; 388 mg sodium. 9.1 g carbohydrates; 1 g protein; Full Nutrition

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Rating: 4 stars
10/29/2011
What if I don't have ANY oven proof skillet??? Any advice? Read More