Breaded Baked Green Tomatoes that are baked to crisp perfection with a delicious sweet and tangy dip. Perfect finger food for football season.
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 is still 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.
Easily Ripen Tomatoes Off the Plant
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 Will Most Always Choose Baking Over Frying
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 if I had some people joining me to watch, these baked green tomatoes would be perfect finger food to serve.
The Dip Is Heavenly!
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!
Baked Green Tomatoes
Ingredients
- 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
For the Dip:
- ½ cup mayonnaise
- ¼ cup yogurt
- 1 tablespoon barbecue sauce
- ½ tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon soy sauce
Instructions
- 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, then 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.
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Ruth Landeen
this is the best ! can't do any fried foods so this is super for me my husband likes it as well. we love the dip and put on our salads as well. thanks so much for tis recipe
Regina
Awesome! So glad to hear this baked green tomato recipe is working well for you and your husband as well. I LOVE that dip too over everything!
Christy
I love this recipe! I try to avoid frying whenever possible and these crisp up so nicely. I love to serve them with a simple salad, using the dipping sauce as dressing to tie it all together. I've also found that mozzarella is the perfect compliment to fried (or baked) green tomatoes so I like to slip some fresh sliced mozzarella in between every couple of tomato slices and drizzle the whole thing with the dip. Amazing!
Regina
Thank you for your glowing review Christy. You are making me want to make another batch right this instant and try them with mozzarella. Sounds so yum!
Jacquee @ I Sugar Coat It!
I absolutely LOVE fried green tomatoes. Having spent my younger years in the South, bcr8tive read my mind. I like most things baked, but tis dis you MUST try fried and a cast iron pan is the way to go. That dip though...YEAH!!
Jacquee @ I Sugar Coat It!
tis dis??? LOL meant to type 'this'
Regina
Haha...I definitely got you there 🙂 And now with 2 votes I will HAVE to get a cast iron pan for fried green tomatoes 😉
Nicole @ Vanilla and Beans
Wow, finally something for these "leftover" tomatoes. Great idea!
Regina
Yes! So glad you like this idea 🙂
bcr8tive
Hi.
Had to stop in on this one. They look yummy - and baked is always good for healthy eating so I will have to try them.
Though, I just have to admit that I loved them fried - especially since a Southern friend of mine taught me how the Southerners do it!
#1 Select Green tomatoes with hints of red in them - a little bit of both (best flavor)
#2 - Fry in cast iron - with a lid - or at least a screen.
If what you're frying isn't really wet you won't get the splatter - and if you do a screen or lid, it will catch it if it does.
Also, if you use the cast iron and its deep enough (small, round, deep) you don't have to flip - you just don't put in too many at a time and generally you can reuse the oil.
#3 I've found different oils smell differently or not at all.
The one I like best for cooking - Filippo Berio all purpose olive oil
❤
Regina
Thank you so much for this very informative and helpful comment. You are right, no one has ever really taught me to fry. Having a real Southerner introduce you to that art must be such a privilege. I don't own a cast iron pan at the moment but it has been on my kitchen wish-list for a long time. Once I get one I will go back to your tips and try some real fried food 😀
Melissa Belanger
I totally agree with you about frying things yourself! It always makes a house smell like grease and it takes so much effort. Not my thing. These tomatoes look perfectly crispy without all the oil anyway. 🙂 Delicious!!
Regina
Thanks Melissa. Hope you are doing great in these last weeks of pregnancy 🙂