Thursday, July 5, 2012

Fat Free Oven Fried Organic Green Heirloom Tomatoes

It’s July in the south and most every farmers market and garden plot is overloaded with ripe and green tomatoes. I have planted many varieties of heirloom tomatoes in my kitchen garden and now have a bounty of green tomatoes in various shapes and sizes.  This is a great way to use your tomatoes if you are too impatient to wait for them to get ripe.

This recipe is ideal for people on a fat restricted diet. It has all the flavor of good old fashioned southern fried green tomatoes without all the fat and calories. Flavoring the tomatoes with fresh herbs and spices replaces the need for high fat frying. They are delicious, and satisfy the craving for this traditional southern dish. By the way, Italians pickle, fry and use green tomatoes in many dishes

Preparing Fat Free Fried Organic Green Heirloom Tomatoes

2 Servings

1 or 2 Medium Organic Green Tomatoes (Heirloom tomatoes make a pretty presentation and great flavor)
1 Egg White
1 TBS Skim Milk
4 Ak Mak Sesame Crackers (These can be purchased at Whole Foods and Publix. They are organic, lowfat, and low sodium)
¼ tsp. Cayenne pepper
½ tsp. Rosemary
½ tsp. Oregano
½ tsp. Basil (You can use any combination of your favorite herbs and spices. This gives the tomatoes their flavor)
Salt and Pepper to taste

Preheat oven to 400 degrees
Place a wire rack over a sheet pan and lightly spray the rack with cooking spray so tomatoes will not stick.
Slice tomatoes into ¼” slices. Make sure they are not too thick.
Lay tomatoes on a plate and season with the herbs, spices, salt and pepper on both sides, making sure that the tomatoes are well seasoned.
Mix the skim milk and egg white together until well blended and place in a shallow bowl.
Crush the Ak Mak crackers in a plastic bag until they resemble fine bread crumbs. Place in a shallow bowl.
Coat each side of the tomatoes with the egg wash mixture.
Dredge tomatoes slices in the cracker crumbs until well coated.
Place the tomato slices on the wire rack in a single layer.
Bake at 400 degrees until golden brown and crispy. Do not burn. (A convection oven is ideal for this)
Taste and adjust seasoning.

Serve these tomatoes with a sprinkling of fresh minced herbs and course stone ground mustard. Enjoy.

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