|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 2g||5%|
|Total Sugars 20g|
|Vitamin C 28mg||142%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You don't have to fry what you can bake. Enjoy these green tomatoes, as in fried green tomatoes, a tad healthier than they would usually be, yet just as good. If you're wondering what's up with green tomatoes, here's the lowdown: green tomatoes used for frying (or baking in this case) are almost always unripened red tomatoes that are picked early to hold their firmness.
“Green fried tomatoes get an upgrade in this baked version. I loved the molasses flavor of the brown sugar and the cracker crumbs are a unique coating. Plus, no need to clean up after a messy deep fry, but you get all the flavor and crunch.” —Tracy Wilk
4 large green tomatoes
2 ounces (1/4 cup) unsalted butter, more for the pan
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup brown sugar, more as needed, divided
3/4 cup coarse cracker crumbs
Steps to Make It
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F. Cut the tomatoes into 1/2-inch crosswise slices.
Arrange the slices in a large, greased, rimmed baking sheet. Season with salt and pepper and then spread each slice with about 1/2 tablespoon of brown sugar.
Cover the tomatoes with the cracker crumbs and dot with butter.
Bake until the tomatoes are tender but still firm, about 25 to 35 minutes.
What's the best way to store fresh tomatoes?
Keep unripened tomatoes in a paper bag or cardboard box, stem side down, in a single layer. If your tomatoes have ripened, they should be kept at room temperature on the counter away from sunlight. When you buy green tomatoes for this recipe, they should be firm, not soft to the touch. Be sure to avoid tomatoes with splits or cracks.
Heirlooms ripen faster than other more commercial varieties of tomatoes and should only be purchased with a few days of being eaten. Heirlooms have a great hearty texture, but after prolonged exposure to cold temperatures (41 F or below), the tomato will soften and become mushy. For this reason, you should never store tomatoes in your refrigerator.