Unfried Green Tomatoes with Fresh Tomato Gravy

Unfried Green Tomatoes with Fresh Tomato Gravy Recipe
Becky Luigart-Stayner; Mary Catherine Muir
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.

Yield:

4 servings (serving size: 4 tomato slices and about 1/3 cup gravy)

Recipe from

Nutritional Information

Calories 142
Caloriesfromfat 27 %
Fat 4.2 g
Satfat 1.9 g
Monofat 1 g
Polyfat 0.5 g
Protein 4.2 g
Carbohydrate 23.5 g
Fiber 3 g
Cholesterol 8 mg
Iron 1.7 mg
Sodium 348 mg
Calcium 41 mg

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

Preparation

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.

Note:

June 2001
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