Spicy baked green tomatoes
This last weekend, I had the opportunity to go through my sister-in-law's garden and pick some super fresh produce. I got fresh zucchini, plumbs, red and green tomatoes. I was so excited to have all of this home-grown produce.
I was super excited for the tomatoes!! I love them on sandwiches, in pico, and especially just eating like an apple. I was also way excited for the green tomatoes she had. It has been a long time since I had "fried green tomatoes". Now, since I am no oil added and plant based, I had to write a new recipe so these little green gems could be baked.
I am very happy to report they turned out even better than fried. They were crispy on the outside and soft and almost creamy on the inside. Spicy undertones also played a part in this wonderful lunch. I realize this is a seasonal item, although I have heard some stores carry green tomatoes, and some produce people will order them in for you.
3-4 medium to large green tomatoes, washed and cut into 1/2 inch thick slices (pink, under ripe ones will work too)
1 cup no oil panko bread crumbs
1 tablespoon nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
1/2-1 tsp. salt
1/2 tsp. black pepper (optional)
1/4c Franks Red Hot® sauce
1/4c horseradish mustard
1 tablespoon maple syrup
Preheat oven to 375*. Line a baking sheet with parchment paper or a silicone baking mat.
Combine the panko bread crumbs, nutritional yeast, onion powder, garlic powder, salt and pepper. Place in a blender or food processor and blend until fine. (about 20 seconds)
Pour into a large zip top bag
With a pastry brush, brush the Franks hot sauce on all sides of the sliced tomatoes.
Place the slices into the breadcrumb bag, and zip shut. Shake well until all the slices are well coated.
Remove the slices one at a time from the bag, shake off any excess crumbs and place on the lined baking sheet.
When all the slices are on the baking sheet, place into the oven.
Bake on the first side for 20 minutes.
Gently turn the slices and put back in the oven for another 20 minutes.
While they are in the oven, combine the mustard and maple syrup.
After the last 20 minutes, remove from oven and let sit for 5 minutes.
Serve while hot, and dip or dollop the mustard on each slice.
I hope you enjoy as much as I did, and let me know! :)
**This can be made gluten free by using cornmeal instead of bread crumbs. You can also use your favorite hot sauce instead of the Franks. :)