Is there such a thing as green tomato season? If so, it must be right about now.
I mean, of course you could pluck your tomatoes still green all summer long. But why would you, if there still is a chance for them to ripen on the plant? Right about now though, the nights are starting to get really cold. At least around here.
Well, I know Calgary is a bad example. We’ve had a few snowy days in early September already! Anyway, once there is a chance of frost damaging your plants overnight, you probably want to pick off all tomatoes; even the green ones.
Since tomatoes keep ripening off the plant, many of these green tomatoes will still turn red and juicy and delicious – especially if left in a sunny spot on the counter.
However, you don’t even have to wait for your tomatoes to turn red before you can start enjoying them!
Today’s breaded tomato chips are just like ‘fried’ green tomatoes; only that I baked them.
I am not a big fan of frying food. If there is a way I can achieve the same (or very similar texture) by baking, I would always opt for that choice (like my baked zucchini meat patties).
Don’t get me wrong – I LOVE many fried foods. But I don’t like to do it myself. First of all, there is the smell. Then the idea of sizzling hot oil waiting to splatter onto me, my hands, clothes and the entire range creeps me out and annoys me at the same time.
The key is to bake at a higher temperature and to place your baking sheet closer to the bottom of the oven. And just as with frying, half-way through they have to be flipped.
I heard there is something like Football season going on now. To be honest, I am not watching. But if I was and had some people joining me to watch with me, these baked green tomatoes would be perfect finger food to serve.
But you CANNOT forget the dip! Oh this dip… it’s awesome!!
I love how it is sweet and tangy at the same time and actually so versatile. Aside from baked green tomatoes I also love to dip home-made sweet potato fries in it. Or raw veggies, like carrot sticks and broccoli florets. You get the idea (*dippingallthefood*).
Do you only eat red (ripe) tomatoes or do you have a favorite green tomato recipe? I’d love to hear!
- 4 medium tomatoes
- ½ cup flour
- 1 egg, beaten
- ⅔ cup Panko bread crumbs
- ¼ cup grated Parmesan cheese
- salt & pepper
- 1 tablespoon dried parsley
- ½ cup mayonnaise
- ¼ cup yogurt
- 1 tablespoon barbecue sauce
- ½ tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon soy sauce
- Preheat your oven to 450 degrees F. Line a baking sheet with parchment or a silicon mat.
- Wash and dry the tomatoes. Cut off the ends, then cut into ~ ¼ inch slices.
- Prepare three little bowls/plates: Place the flour in one. Beat the egg in another. And combine bread crumbs, Parmesan, salt & pepper, and dried parsley in the last.
- Dredge the tomato slices in flour, the dip in the beaten egg and place in the bread crumb mixture. Turn to coat from all sides.
- Place the breaded green tomato slices on the prepared baking sheet and bake on the lower middle rack for 20 minutes. Flip after 10 minutes.
- To prepare the dip stir all ingredients together until combined.
- Serve the baked green tomato slices hot with prepared dip.