When I saw this recipe for unfried green tomatoes, I was fascinated. (I told you I am meant to be Southern!) And then on my first visit to Wilson Farm last weekend, I saw a big basket of green tomatoes and remembered the recipe. So I just had to buy one and give it a try.
The recipe is fairly straightforward. You slice the tomatoes, dip them in milk, and then press them with a mixture of flour, cornmeal, salt, and pepper. They should be baked in a hot oven until they’re nice and brown. Here’s the raw tomato, and the breaded slices just before cooking.
My kitchen got awfully hot, but finally, the tomatoes were ready. They were excellent! The tomato slices stayed fairly firm, and the outsides were crispy. I didn’t have time to make the tomato gravy mentioned in the original recipe, so I used good ‘ol ketchup. Anything breaded and ‘unfried’ is generally a hit, but I would make these again, especially while tomatoes are in season.