Fried Green Tomatoes

July/August 1998

Your rating: None Average: 3.9 (20 votes)

The perfect way to use up those lingering green tomatoes.

"What if I don't have ANY oven proof skillet??? Any advice? "
Fried Green Tomatoes

Makes: 6 servings

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Total Time:


  • 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


  1. Preheat oven to 450°F.
  2. Combine cornmeal, salt and pepper in a medium bowl. Dredge tomato slices in cornmeal.
  3. 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).
  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 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.


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).

Carbohydrate Servings: 1

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

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