During my stay in South Carolina, Julie made fried green tomatoes. I've had them a few times before, but hers were delicioso! Last week I was at the farmers market and picked three up. I wasn't fast enough to cook them though. You can see in the picture below I have a good green one, a green-yellow and a yellow-red. They went ripe on me. I was still determined to prepare them regardless of the color change. The recipe below is just enough for three tomatoes.
Baked Green Tomatoes
3 green tomatoes
2 egg whites
2 tbsp. milk
salt and pepper
1/3 cup flour
1/2 cup cornmeal
1/4 cup panko
a few dashes of:
creole seasoning (I use Tony Chachere's)
cooking oil spray
Rinse the tomatoes and hull the stem.
Preheat oven to 400 degrees.
Slice the tomatoes a little more than a quarter inch.
In one tray, add the egg whites, milk, a pinch of salt and pepper; beat with a fork.
In a separate tray, add the flour, cornmeal, panko and a few dashes of onion powder, garlic powder, creole seasoning and cayenne. Mix well.
Coat the tomato in the wet ingredients and then the dry making sure all surfaces of the tomato are covered.
Spray cooking oil on the baking sheet. Place tomatoes on sheet and spray the tomatoes. Place in oven and bake for 30-40 minutes, flipping over once during baking. After you flip the tomatoes over, spray them with cooking spray and return to oven.
Remove from oven and sprinkle salt on each tomato. Best served hot/warm.