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
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
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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
Tips
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
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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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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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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