Cleaning out my mom’s beautiful garden before frost hits, we found ourselves inundated with green tomatoes. What’s a girl to do? So, I decided to try fried green tomatoes for the first time. Honestly, I was feeling a bit lazy so I baked them in the oven instead, which resulted in less oil. I love the way these came out. My non gluten-free family said the bread crumbs were a bit too crunchy when I served them for dinner, but the next day for lunch they loved them. Next time I think I will try to make them ahead of time, chill, and re-heat. Or, it’s time for me to find better bread crumbs (I used Gillian’s Original). My mom also recommended spicing the tomatoes before breading – maybe just some salt and pepper, I don’t know how this would work out but I’m going to give it a try next time.
5 green tomatoes
1.5 cups bread crumbs
1/2 cup cornmeal
1 tsp paprika
1 tsp garlic salt
1/2 tsp pepper
1/2 cup coconut milk (or any alternate milk)
1 T canola oil (or olive)
Slice the tomatoes to about a 1/4 inch thickness. Mix your bread ingredients and spices. Separately mix one tablespoon of oil into the coconut milk. Dip the tomato slices in the milk/oil, then coat in the breadcrumbs and place on oiled baking sheet (or use parchment paper).
While you are doing this, preheat the oven to 400.
When you have finished breading all of your tomato slices, spray the topside with oil. If you don’t have spray on oil, then try to brush or drizzle the tops with oil. Cook in the oven for 10-15 minutes. Flip all of the tomatoes and spray the second side, then cook again for a final 10-20 minutes (until tomatoes are soft and the breading is browned).
Cool slightly and serve with Pesto Mayonaise Sauce my mom came up with:
Soy free Follow Your Heart mayonaise
Mix ingredients together until you get desired taste. We only used a small amount of cayenne because it is spicy!