Green tomatoes are good for more than just frying, which takes a perfectly healthy food and quickly turns it to junk.
Nutrition at a glance
-Green tomatoes are a good source of vitamins A and C.
-Baking green tomatoes as opposed to frying saves considerable calories and fat.
I can take little credit for this dish – I owe it to the vendor at the farmer’s market who sold me the tomatoes. Though I’ve dabbled with green tomato dishes in the past, I’ve been fairly dissatisfied with the end result when trying to pull off anything other than traditionally breading and frying them – a method of preparation that doesn’t exactly fit the theme of Rooted. Luckily I got a good tip from the tomato lady (and luckily it was before I traded my $3.50 per pound tomatoes for the $1.00 per pound “ugly” tomatoes sitting right next to them…she was not thrilled once I made that discovery).
This dish is simple, quick, not labor intensive, and once you buy the tomatoes, you should hopefully have everything else needed on hand (I always have a block of Parmesan in my fridge). Look for green tomatoes at the farmer’s market, or pick them from your home tomato plants if you’ve got them. Making this dish is great near the end of your tomato plant’s life, when you may be pulling it up from the ground and are left with a few handfuls of unripened fruit (or vegetables? I’m still not sure). One thing to note, in my opinion, tomatoes can be too green, giving them a slightly harsh taste and requiring much longer cooking. Look for fruit just before it starts to turn the corner to ripening.
-4-5 green large tomatoes, such as Brandywine or Beefsteak, sliced into wedges.
-salt and pepper
Total time: about 30 minutes
Preheat oven to 350 degrees. Lightly drizzle the tomato wedges with olive oil, and sprinkle with salt and pepper. Heat about a tablespoon of olive oil in large, oven-safe skillet and place in the tomatoes, cut side down. Allow to brown about 3 minutes, then flip to other cut side and cook an additional 3 minutes. Using tongs, rotate tomatoes so the skin side is down, and transfer to preheated oven.
Cook about 15-20 minutes, until soft when pierced with a fork. Remove from heat, top with shaved Parmesan cheese, and return to oven form additional 5 minutes until cheese is melted. Consider topping with crushed red pepper, too.
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Recipe ID: 865