Fried Green Tomatoes

From EatingWell: July/August 1998 — Subscribe Now!

The perfect way to use up those lingering green tomatoes.

6 servings

Active Time: 25 minutes

Total Time: 35 minutes

Nutrition Profile

Ingredients

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

Preparation

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.

Tips & Notes

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

Nutrition

Per serving: 83 calories; 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.

Nutrition Bonus: Vitamin C (30% daily value).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1/2 fat