Unfried Green Tomatoes with Fresh Tomato Gravy
Submitted by happyzhangbo
Unfried green tomatoes bake crispy in a cornmeal-flour crust, topped with a warm fresh tomato gravy with mushrooms and onions. A Southern classic with all the crunch and none of the deep-frying.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
60 minClassic fried green tomatoes rely on a deep skillet of oil. This Southern-inspired version gets nearly identical crunch from a preheated sheet pan, a little cooking spray, and a 400°F (200°C) oven. The trick is heating the baking sheet first so the tomato slices sizzle the moment they hit the pan, building a crispy bottom crust before they even start baking.
A cornmeal-flour dredge is the soul of this dish. The cornmeal gives that characteristic Southern grit and texture, while the dash of sugar balances the green tomatoes' aggressive tartness. A quick dip in milk is all the binding the coating needs.
The fresh tomato gravy is where this recipe earns its weight. Chopped red tomatoes cook down with onion and mushrooms in butter until the liquid almost evaporates, concentrating everything into a rich, jammy topping that spoons perfectly over the crispy slices. It’s the vegetarian answer to sausage gravy, and it ties the two tomato states (green and ripe) together on one plate.
Chef Tips
- Slice green tomatoes thick (½ inch). Thin slices get soggy and collapse during baking.
- Preheat the baking sheet. Skip this step and the bottoms stay pale and limp.
- Don’t skip flipping at the 15-minute mark. Both sides need direct contact with the hot pan to crisp up evenly.
- Coat both sides with cooking spray before baking. That light layer of oil is what makes them brown instead of dry out.
Variations
- Add a pinch of cayenne or smoked paprika to the flour mixture for Southern heat.
- Stir crumbled bacon into the tomato gravy for a non-vegetarian version.
- Swap mushrooms for okra in the gravy for a full Southern vegetable play.
Ingredients
Directions
Preheat oven to 400°.
To prepare the green tomatoes, combine flour and next 4 ingredients (flour through sugar) in a shallow dish.
Dip tomato slices in milk; dredge in flour mixture.
Lightly coat both sides of tomato slices with cooking spray.
Place a baking sheet in oven; heat at 400° for 5 minutes.
Remove from oven; immediately coat with cooking spray.
Place tomato slices on preheated baking sheet.
Bake at 400° for 25 minutes, turning after 15 minutes.
To prepare the gravy, melt butter in a medium nonstick saucepan over medium heat.
Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently.
Add chopped red tomato; bring to a boil, and cook for 10 minutes or until liquid almost evaporates.
Stir in ¼ teaspoon salt and ¼ teaspoon pepper.
Spoon the gravy over the tomato slices.
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