Technically, these tomatoes aren't fried but they are crispy when breaded and lightly browned in a skillet, then finished in the oven. A tangy sauce with sweet gherkins and capers is the perfect complement.

Source: EatingWell Magazine, July/August 1994


Recipe Summary

35 mins


Green Tomatoes & Garnish
Rémoulade Sauce


Instructions Checklist
  • To cook tomatoes: Preheat oven to 450 degrees F.

  • Whisk together buttermilk and egg white in a medium bowl. Mix together cornmeal, salt and cayenne in a shallow dish. Dip half of the tomato slices into the buttermilk mixture, then transfer to the cornmeal mixture. Gently turn each slice in the cornmeal mixture to coat.

  • Heat 1 teaspoon oil and 1 teaspoon butter in a large nonstick skillet over medium heat until foamy. Add tomato slices and cook until the undersides are golden brown, 4 to 5 minutes. Transfer the slices to a baking sheet, browned-side up. Repeat the process with the remaining oil, butter and tomato slices. Bake the tomatoes in the hot oven until both sides are well browned, 8 to 12 minutes.

  • To make remoulade sauce: While the tomatoes are in the oven, combine mayonnaise, sour cream (or yogurt), horseradish, mustard, lemon juice, cayenne pepper, scallions, gherkins (or pickle relish) and capers in a small bowl.

  • To assemble sandwiches: Place lettuce on the bottom halves of buns. Top with the tomato slices and remoulade sauce; cover with bun tops.

Nutrition Facts

345 calories; protein 9.6g; carbohydrates 57.8g; dietary fiber 7g; sugars 10g; fat 10.3g; saturated fat 3.1g; cholesterol 11.1mg; vitamin a iu 1046.7IU; vitamin c 25.6mg; folate 42.5mcg; calcium 117.3mg; iron 2.9mg; magnesium 93.8mg; potassium 510.6mg; sodium 713.6mg; thiamin 0.3mg.

3 starch, 1 1/2 vegetable, 1 1/2 fat