Baked “Fried” Green Tomatoes

4 people
35 min

Gluten-free baked "fried" green tomatoes are the guilt-free version of a Southern classic. Brown rice flour, Parmesan cheese, and spices create a gluten-free crust that is both savory and crunchy enough to make these feel like their fried counterparts.


Pro Tip: Use a food processor to grate the cheese, so it is more evenly distributed throughout the batter.


Green tomatoes are perfect for maintaining their shape and consistency in the oven, but they also offer a number of health benefits:


  • Vitamin A and C
  • Tomatine
  • Low-calorie
  • Rich in potassium, fiber, iron, and calcium


Plus, you can experiment with your own spices to suit your personal preferences. I suggest starting with the savory basics (paprika, dried onion, salt, and more) and branching out as you desire.


I prefer pairing these with roasted red pepper aioli and a little feta cheese for an extra special treat.


Check out more on the blog, and until next time - cheers to your hearth, health, and happiness!


Take the Parmesan cheese (pictured) and chop in food processor to make it a more fine flour texture. Grated Parmesan - as pictured - won't hold up quite as well.


Baked “Fried” Green Tomatoes

Recipe details

  • 4  people
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients

Baked "Fried" Green Tomatoes

  • 2 green tomatoes
  • 1/2 cup brown rice flour
  • 1/2 cup Parmesan cheese shredded finely
  • 1 1/2 tsp dried onion
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • pinch freshly-ground black pepper

Roasted Red Pepper Aioli

  • 1 red bell pepper
  • 1 cup full-fat Greek yogurt
  • 3 garlic cloves, minced
  • Juice of 1/2 lemon
  • 1 tsp kosher salt
  • Optional: 1/4 cup crumbled Feta cheese

Instructions

Baked "Fried" Green Tomatoes

Preheat oven to 400º F. Line a baking sheet with parchment paper.
Grate or process the Parmesan cheese until the consistency is just slightly more coarse than flour.
Combine dry ingredients (flour, cheese, salt, pepper, and spices) in a shallow bowl and set aside.
Beat one egg in a shallow bowl.
Cut tomatoes into thin slices, about 1/4 - 1/3 inch thick.
Take each slice and submerge both sides into beaten egg until coated. Then, dredge each slice through the dry mixture until evenly coated. You may need to coax the mixture to stick in places.
Place slices on the parchment-lined baking sheet and bake on the top oven rack for about 25 minutes. You should see a nice brown color on the surface of the coating and a little bubbling coming from the center of the tomatoes.
Allow to cool and serve plain, or with a dip of your choosing!

Roasted Red Pepper Aioli

Preheat oven to 375ºF.
Place red bell pepper on a non-stick baking sheet. Lightly coat with olive oil, if desired. Bake for about 25 minutes.
Remove stem and seed membrane after the bell pepper has cooled.
Combine all ingredients in a food processor. Add more Greek yogurt if you want a thicker consistency. Chill before serving.
Sprinkle with crumbled Feta cheese.

Tips

  • Adjust herbs and spices as you see fit. Feel free to make this dish your own!

Melanie Lorick
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Comments

  • Lana Lana on Jul 19, 2021

    please, make it printable version, took 6 pages to piece a whole recipe!!!!!!! i will make it as soon as I get green tomatoes.......thank you, L

    • See 2 previous
    • Melanie Lorick Melanie Lorick on Jul 21, 2021

      Hi, George! Oh no! Many grocery stores should be carrying them during the summer months, so I'm sorry to hear this! In case it helps, you can technically use an unripe red tomato (if growing yourself, or know someone who is), or check out a farmer's market/local grocery store to see if they plan to carry traditional green heirloom tomatoes (still green when ripe) before summer is complete. Keep me posted...I certainly hope you can find some!

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