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Cook Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:6Yield:6 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupyellow cornmeal1teaspoonsalt½teaspoonfreshly ground pepper4medium green tomatoes, cut into 1/4-inch slices1tablespoonextra-virgin olive oil, divided
Cook Mode(Keep screen awake)
Ingredients
½cupyellow cornmeal
1teaspoonsalt
½teaspoonfreshly ground pepper
4medium green tomatoes, cut into 1/4-inch slices
1tablespoonextra-virgin olive oil, divided
DirectionsPreheat oven to 450 degrees F.Combine cornmeal, salt and pepper in a medium bowl. Dredge tomato slices in cornmeal.Brush 1 1/2 teaspoons oil over the bottom of a 12-inch cast-iron or other ovenproof skillet. Heat skillet over medium-high heat until very hot (see Tip).Add half the tomato slices to the skillet in a single layer and cook until browned on one side, about 3 minutes. Turn slices over and transfer skillet to oven. Bake tomatoes for 8 to 10 minutes, or until golden and tender. Transfer to a platter and tent with foil to keep warm.Wipe out skillet and repeat with remaining 1 1/2 teaspoons oil and remaining tomato slices. Serve hot.TipsIf you have two ovenproof skillets, cook all the tomatoes at the same time.Originally appeared: EatingWell Magazine, July/August 1998
Directions
Preheat oven to 450 degrees F.Combine cornmeal, salt and pepper in a medium bowl. Dredge tomato slices in cornmeal.Brush 1 1/2 teaspoons oil over the bottom of a 12-inch cast-iron or other ovenproof skillet. Heat skillet over medium-high heat until very hot (see Tip).Add half the tomato slices to the skillet in a single layer and cook until browned on one side, about 3 minutes. Turn slices over and transfer skillet to oven. Bake tomatoes for 8 to 10 minutes, or until golden and tender. Transfer to a platter and tent with foil to keep warm.Wipe out skillet and repeat with remaining 1 1/2 teaspoons oil and remaining tomato slices. Serve hot.TipsIf you have two ovenproof skillets, cook all the tomatoes at the same time.
Preheat oven to 450 degrees F.
Combine cornmeal, salt and pepper in a medium bowl. Dredge tomato slices in cornmeal.
Brush 1 1/2 teaspoons oil over the bottom of a 12-inch cast-iron or other ovenproof skillet. Heat skillet over medium-high heat until very hot (see Tip).
Add half the tomato slices to the skillet in a single layer and cook until browned on one side, about 3 minutes. Turn slices over and transfer skillet to oven. Bake tomatoes for 8 to 10 minutes, or until golden and tender. Transfer to a platter and tent with foil to keep warm.
Wipe out skillet and repeat with remaining 1 1/2 teaspoons oil and remaining tomato slices. Serve hot.
Tips
If you have two ovenproof skillets, cook all the tomatoes at the same time.
Originally appeared: EatingWell Magazine, July/August 1998
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Nutrition Facts(per serving)64Calories3gFat9gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
