Oven-Fried Tomatoes

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During my recent visit home to Vermont, I picked up three pounds of beautiful organic tomatoes from my mom’s farm share. They were so perfect and delicious I ate a few like you would eat an apple. I was very inspired to experiment with them, but a little hesitant since they really didn’t need much help.

This technique was a success. Baking the tomatoes brought out their natural sweetness and by oven-frying, it stayed very healthy. After I had already committed, I realized I didn’t have any breadcrumbs – so I made my own! These would be great as an appetizer or a side dish.

Oven-Fried Tomatoes

Preheat oven to 375 degrees Fahrenheit. Toast 4 pieces whole wheat bread until dark brown and set aside to cool. Slice 3 large beefsteak  into ¼ inch pieces and lay out on a cutting board. Pat dry with a paper towel and season with ½ teaspoon salt and ½ teaspoon pepper. Crumble the toast into a bowl to make breadcrumbs.

Set up three bowls – one with ¼ cup flour, another with 2 beaten eggs, and a third with the toast breadcrumbs. Line a baking sheet with aluminum foil and place a baking rack on top (one that you would cool cookies on). Spray the rack with cooking spray.

Dip each piece of tomato in the flour, then the egg, then the bread crumbs. Place the tomatoes on the baking rack. Bake at 375 degrees for 20 minutes, flipping once halfway through. Serve immediately.

Yield: 4 servings. Per Serving: $1.64, 183 calories, 4g fat, 29g carbs, 9.5g protein.

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