Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Baked Green Tomatoes
- add review
- #15340
Fried green tomatoes get all the limelight, but baked green tomatoes deserve just as much. They're healthier than their fried counterparts, but still tasty thanks to a cheesy breadcrumb coating.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
1 cup seasoned bread crumbs
1/4 cup extra virgin olive oil
3 tablespoons water
3 cloves garlic, crushed
2 tablespoons Parmesan cheese, freshly grated
3 green tomatoes, sliced
directions
Preheat the oven to 350 degrees F.
In a small bowl, combine the bread crumbs, olive oil, water, garlic, and parmesan cheese and mix well.
Place the tomato slices in a single layer on a lightly greased baking sheet (or line with parchment paper).
Spoon some of the crumb mixture on top of each tomato slice.
Place the baking sheet in the oven and bake at 350 degrees F for 35-40 minutes or until the crumb topping is lightly browned.
Serve immediately.
nutrition data
184 calories, 10 grams fat, 19 grams carbohydrates, 5 grams protein per serving.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
reviews & comments
October 27, 2016
Oh my this was wonderful! I used my homemade croutons and smashed them into crumbs.The crunchiness worked with the texture of the tomatoes and was delicious.
October 6, 2012
Good way to use up some of those green tomatoes at the end of the season.
September 6, 2011
I really wanted to love this recipe since Fried Green Tomatoes are delicious but not so healthy -- putting it mildly. I used freshly picked green tomatoes, herbs and garlic from our garden, a high quality EVOO and freshly grated parmesan cheese and even the bread crumbs were fresh. I drained the tomatoes in a collander before topping and baking -- let me say we followed the recipe to the letter. They looked wonderful and the topping seemed to taste better before it met the tomato slices. I am not sure why but the combination seemed sour or almost bitter once it was baked. Worried that the tomatoes were the culprits, we grabbed a few San Marzano green plum tomatoes from the garden and did a repeat to the letter of the recipe. Again, the bitter or sour flavor overpowered everything. Anyone with suggestions on what we might have done wrong, please post a comment. We need the version and I love the fact that this is a simple recipe, I just want it to taste as magnificent as it looks.
October 14, 2007
I didn't have any bread crumbs so I ground up 1 package of seasoned RyeCrisps and it was delicious.