Salad night was last Friday (nothing creepy here on Friday the 13th!). I find that a salad for dinner at least once a week offers a good balance.
I had that green tomato from the farmer’s market, so I found it the perfect opportunity to make my oven fried green tomato. I borrowed the recipe from: FatFreeVegan. Her picture looked beautiful: the coating was crisp, and I’m sure the inside was tart. I had to try it.
I only had 1 tomato so I quartered the recipe (and kind of made up my own thing):
Oven Fried Green Tomatoes
1/2 cup water
1 1/2 teaspoon ground flax seed
1/2 cup cornmeal
1/4 cup quinoa flour (or other flour)
1 teaspoon cornstarch (or other starch)
1/2 teaspoon black pepper freshly ground
1/2 teaspoon salt
4 large green tomatoes
Preheat oven to 425. Spray a baking sheet lightly with non-stick cooking spray.
Combine the water and ground flax seeds in a blender and blend at high speed for 30 seconds. (I just mixed it with a whisk and it was okay) Pour into a wide bowl and allow to sit for a few minutes to thicken slightly.
In another wide bowl, combine remaining ingredients (except tomatoes). Cut tomatoes into slices about 1/4 to 1/2-inch thick. Submerge a tomato slice in the flax-water, allow excess to drip off, and place slice into cornmeal mixture. Press lightly to assure that bottom of slice is covered with cornmeal and turn to coat other side. Place on prepared baking sheet.
When all tomato slices are coated, bake for 15 minutes, or until bottoms are golden brown. Turn and bake another 15 minutes to brown other side. Remove from oven and serve immediately.
2 tblsp sour cream
2 tsp spicy brown mustard
pinch of salt
pinch of pepper
I highly recommend cutting thick slices of tomatoes. The tomatoes give off juice while cooking, so they will not be as big when they come out. You definitely want a thick tomato to bite into. Also, I don’t think you need that much time in the oven, I would have liked more of a bite to it rather than mush. Overall, this is a good recipe.