Unfried Green Tomatoes with Fresh Tomato Gravy

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 27%
  • Fat: 4.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.2g
  • Carbohydrate: 23.5g
  • Fiber: 3g
  • Cholesterol: 8mg
  • Iron: 1.7mg
  • Sodium: 348mg
  • Calcium: 41mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
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