The ever favored Green Tomatoes. These little jewels have been a part of the southern tradition for a very very long time. Typically deep fried in grease or oil with a golden slightly crunchy coating. However, Since going plant-based I thought I couldn’t have these anymore. I thought wrong. I got the idea to bake them. I didn’t think they would turn out as good as they did. They still have the slightly tangy flavor of the tomato and the crispy outer coating I really love. So to have this southern tradition still incorporated into my diet is amazing. They are such a treat to me.
4 large green tomatoes
2 tsp salt
1/2 cup water
3 tsp flax seed
1/2 cup cornmeal
1/2 cup flour
1/4 tsp cayenne pepper (optional)
- Preheat the oven to 425*.
- Thinly slice the tomatoes into about 1/4 inch thick. Place on a paper towel lined pan and sprinkle with salt. Let the tomatoes sit while the oven heats up. The salt will take out most of the water in the tomatoes.
- In a bowl add the water and the flax seed and stir to combine. Set aside to gel.
- About 30 minutes or so later pat the tomatoes dry with more paper towel to remove the excess water and salt.
- line a sheet pan with parchment or a Silpat and lightly spray with oil spray. I use coconut oil or olive oil.
- In a separate bowl combine the cornmeal, flour, pepper, and cayenne. Mix well.
- Take the sliced tomatoes and dip into the flax mixture and then into the dry ingredients, coating both sides well, and place on the lined sheet pan. Do this until all the tomatoes are in the pan. Lightly spray the top with oil spray.
- Bake in the oven for about 15 minutes. Remove from the oven and gently flip the tomatoes over and place back in the oven. Cook another 15 to 20 minutes or until golden brown.
- Remove from the oven and allow to cool about 10 to 12 minutes in the pan before removing.
Serve as a side dish or you can place on toasted bread along with greens, vegan mayo, and mustard to make a delicious sandwich.