Baked “Fried” Green Tomatoes

These are a light (yet delicious!) take on a Southern favorite.

  • 2 large green (unripe) tomatoes
  • ¾ cup Bow & Arrow Brand yellow cornmeal
  • 1 teaspoon seasoned salt
  • 1 teaspoon onion granules (granulated onion, often labeled as “onion powder”)
  • ¼ teaspoon pepper
  • 1/3 cup nondairy milk (plain and unsweetened)
  • Oil spray (olive or other neutral-flavored oil spray)
  1. Preheat your oven to 400 F. Slice the tomatoes into ¼-inch thick slices.
  2. Combine the cornmeal, seasoned salt, onion granules, and pepper in a medium bowl. Stir well to thoroughly combine. Place the milk in another bowl and set aside.
  3. Lightly oil a baking sheet and set aside.
  4. Begin your production line: Dip your tomatoes in the milk, then coat lightly with the cornmeal mixture (both sides). Place on the baking sheet.
  5. Spray the tops generously with the oil and place in the oven.
  6. After ten minutes, flip over and spray generously with the oil again. Bake another ten minutes. Flip and spray one last time and bake a final ten minutes. Remove and serve immediately.

Serves 4

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