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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 135.9
  • Total Fat: 3.8 g
  • Cholesterol: 8.0 mg
  • Sodium: 355.6 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.6 g

View full nutritional breakdown of Unfried Green Tomatoes with Fresh Tomato Gravy calories by ingredient
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Unfried Green Tomatoes with Fresh Tomato Gravy



Introduction

We found a way to get the flavor of a fried tomato without all the oil. To make sure the pan is hot enough to yield a crispy crust, preheat it while you're preparing the green tomatoes.

We found a way to get the flavor of a fried tomato without all the oil. To make sure the pan is hot enough to yield a crispy crust, preheat it while you're preparing the green tomatoes.


Number of Servings: 1

Ingredients

    Green Tomatoes:
    1/4 cup all-purpose flour
    1/4 cup yellow cornmeal
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    Dash of sugar
    16 (1/2-inch-thick) slices green tomatoes (about 3 green tomatoes)
    1/3 cup fat-free milk
    Cooking spray

    Gravy:
    1 tablespoon butter
    1 cup chopped mushrooms
    1/2 cup finely chopped onion
    2 cups finely chopped peeled red tomato
    1/4 teaspoon salt
    1/4 teaspoon black pepper

Directions

Preheat oven to 400°.

To prepare the green tomatoes, combine flour and next 4 ingredients (flour through sugar) in a shallow dish. Dip tomato slices in milk; dredge in flour mixture. Lightly coat both sides of tomato slices with cooking spray.

Place a baking sheet in oven; heat at 400° for 5 minutes. Remove from oven; immediately coat with cooking spray. Place tomato slices on preheated baking sheet. Bake at 400° for 25 minutes, turning after 15 minutes.

To prepare the gravy, melt butter in a medium nonstick saucepan over medium heat. Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently. Add chopped red tomato; bring to a boil, and cook for 10 minutes or until liquid almost evaporates. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the gravy over the tomato slices.
Yield: 4 servings (serving size: 4 tomato slices and about 1/3 cup gravy)


Enjoy the season’s peak produce—including recipes and nutritional information — at Cooking Light.

Recipe Copyright © Cooking Light Magazine










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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Love this recipe my hubby loves fried green tomatoes and I have been cooking them like this for 3 years now. even got enough made to last us through the winter. he does not kno the difference that he is eating a healthy food. - 11/14/08

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  • Incredible!
    1 of 1 people found this review helpful
    Absoutely delicious!!!! Now's the time to make this in the midwest, too, because if your garden is like mine, there are tons of green tomatoes and not a lot of hot, sunny days left to turn 'em red. :) - 10/20/08

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  • Very Good
    1 of 1 people found this review helpful
    I added garlic, rosemary, thyme, paprika, and red pepper for more "Cajun" kick...also used tapioca flour for a gluten free version. I enjoyed the recipe. Thanks! - 10/18/08

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  • We have bushels of green tomatoes right now...this idea couldn't have come at a better time! - 7/6/11

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  • I too am interested in trying this recipe and would like to have the nutritional value of baked tomatoes only. - 6/23/10

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  • Wow, sounds wonderful, can't wait to try it. - 6/7/10

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  • These were very good. I didn't make the gravy and we really enjoyed these. However, I'd like to know the nutritional information of the baked tomatoes alone. - 8/15/09

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  • You can make mock apple pie with green tomatoes too. - 4/9/09

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  • C'mon Summer!! I can't wait to give this a go! - 1/22/09

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  • I never tried fried green tomatoes before but this seems very good. - 10/18/08

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  • sound great i will try it. - 10/18/08

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  • I've only tried fried green tomatoes once, and I didn't care for them. However, I can't wait to try this recipe. Thanks! - 10/18/08

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  • OMG I cannot wait to make this!!!!!! - 10/18/08

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  • Take green tomatoes at end of season and wrap individually in newspaper, then place in a cool basement and wait for them to ripen. I gave some to my GM and she had fresh tomatoes well into Jan or Feb. I will try this recipe on my husband and see how he likes it for something new :) - 10/18/08

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  • We are not really big on "gravy on veggies" but we did like the tomatoes without it. Will try with gravy at least one time and rate on that part. - 10/18/08

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  • I have got to try this delicious sounding recipe! Thanks for the submission. - 10/18/08

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  • Sounds very good - 10/18/08

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  • Sounds good. - 10/18/08

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  • Being Aussies this isn't a common dish here but I've heard about fried green tomatoes and when I saw yours unfried and I had a heap of green tomatoes I didn't know what to do with I gave it a try - thank you they were very good and being a vegetarian it's nice to try new ideas - I'll make them again - 5/19/08

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