Baked “Fried” RED Tomatoes

22 Jul

Thursday night is normally a pretty casual dinner around our house.  My husband incorporates two days of fasting into his nutrition routine, one of which is Thursday, so I normally use that as a leftover evening or graze of fruit and cheese with the little one while we enjoy a guitar serenade from fasting Daddy.

This Thursday I intended to cut up a plate of fruits and veggies to share with the Baby Bird and make myself a big salad in order to use up our more delicate local produce before we eft for a weekend mini-vacation.  Quick, easy, resourceful.

Thursday evening, however, Daddy came home and let me know that he had adjusted his fasting days for the week and would be joining us for our evening meal.  Here is a little nugget about our relationship- my hubby is a gracious and reasonable man who would be perfectly happy eating our simple fasting night fruit and veggie plate with us, but he works so hard every day to provide and opportunity for me to stay home raising our daughter that I feel like he deserves a “real meal” for dinner.

I surveyed the items I had pulled from the fridge to utilize that evening- an arugula mix of salad greens from Animal Farm, peaches from Cooper Farms, and two beautiful tomatoes from Finca Pura Vida.  I couldn’t help but think that this would make a for an indulgent fried green tomato salad if my tomatoes weren’t so beautifully red.  But seriously, who laments juicy, red tomatoes!?

It might make me seem a bit petulant, but I couldn’t get the idea of fried green tomatoes out of my mind.  Plus, I had some beautiful breadcrumbs I had just made from the leftovers of a rosemary farmers’ loaf and a jar of roasted green pepper harissa in the fridge that would make an ideal condiment.  I also knew from previous experience that I can bake almost anything instead of frying- with equally crispy-delicious results.

Maybe, in theory, baking slices of red tomato in substitution for frying slices of green tomato is a sacrilege… especially for a Southern girl like myself.  But let me tell you, y’all… in practice it is anything but.  Those lovely red tomato slices came out fabulously crunchy and golden but without losing any of the slightly-firm-yet-juicy-deliciousness you get from a perfect, ripe tomato.  Bravo, Finca Pura Vida- y’all know what you’re doing over there on your vines!

Whisked up a quick dressing (Dressing in our house is a “little o’ this, little o’ that” affair created measurement free and on the fly.  For this salad it meant rice wine vinegar, olive oil, aioli, ume plum vinegar, and a dollop of garlic & onion jam being glugged together and seasoned with coarse salt and pepper.), drizzled it on, and tickled my arugula greens a la Jamie Oliver to dress them (love him or hate him, Jamie Oliver’s salad tickle fingers are the only respectful way to dress your salad).  Layer on sliced peaches, your baked red tomato slices, and a dollop of spiciness et voila!

Quick, easy, fresh.

Oh, and delicious!

Go Running, Mama!- Baked "Fried" Red Tomatoes

Baked “Fried” RED Tomatoes

  • 2 tomatoes, slicked thick
  • 1 1/2 c cornmeal
  • 1 1/2 c bread crumbs
  • 1 c plain kefir
  • 1 tbs fines herbes
  • salt
  • pepper
  • olive oil

Directions: Preheat oven to 350 degrees F.

Grease a baking pan lined in foil with olive oil.  Set aside.

Sprinkle the cut sides of the tomato slices with salt and lay on a clean dish towel or paper towels.  Flip after 10 minutes.

Place cornmeal in a shallow dish and season with salt and pepper.  Add kefir to a second shallow dish.  Place bread crumbs in a third shallow dish and season with salt, pepper, and fines herbes.

Dip tomato slices in cornmeal, then kefir, then the breadcrumb mixture and spread on the baking pan.  Bake for 15 minutes then remove from oven and flip with an offset spatula.  Return to the oven for 15-20 more minutes until tomato slices are golden brown.

Serving suggestion: Serve on an arugula mix salad dressed lightly with an aioli-based dressing with sliced peaches and a dollop of roasted green pepper harissa.

Serves 2 adults and 1 toddler.

One Response to “Baked “Fried” RED Tomatoes”

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  1. Top 13 in 2013 | Go Running, Mama! - January 2, 2014

    […] Baked “Fried” Red Tomatoes (July) […]

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