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FRIED
GREEN TOMATOES
8
ripe medium tomatoes, cored and thickly
sliced
1/2 teaspoon salt
1 tablespoon balsamic vinegar
1 cup fresh breadcrumbs
1 large clove garlic, minced
1 1/2 tablespoons chopped fresh thyme
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
Preheat
oven to 425°F. Lightly oil a shallow
2-quart baking dish or coat it with nonstick
spray.
Arrange
tomato slices, slightly overlapping, in
prepared dish. Season with 1/4 teaspoon
salt and sprinkle with vinegar. In a small
bowl, combine breadcrumbs, garlic, thyme,
pepper, and remaining 1/4 teaspoon salt.
Sprinkle crumb mixture over tomatoes and
drizzle with oil.
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Bake
tomatoes for 30 to 35 minutes, or until tomatoes
are tender and the breadcrumbs are crisp and golden.
Serve hot.
Makes
8 servings.
TEST
KITCHEN TIP: If you have two ovenproof skillets,
cook all the tomatoes at the same time.
1
Serving: Calories: 75, Fat: 3g (Saturated: 0.4g),
Cholesterol: 0mg, Sodium: 365mg, Carbohydrate:
12g, Protein: 2g.
[Eating
Well, July/August 1998]
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