Oven-Fried Green Tomatoes

friedgreentomatoesWaiting for tomatoes to ripen on the vine can be tough, and the waiting is even harder this year since late cold spells in South Louisiana have delayed their harvest time a bit. Savoring this side dish will make the time fly – and make summer seem to arrive a little earlier. Choose firm and fully green tomatoes that have not begun to turn. 


  • 6 firm green tomatoes, sliced about 1/2-inch thick
  • 3/4 cup almond flour
  • 2 tsp. Old Bay Seasoning
  • 2 eggs, beaten well
  • dip of choice


Preheat oven to 350. Spray a baking sheet with nonstick spray. Beat eggs in a small bowl. In another bowl, mix the almond flour and Old Bay seasoning. (The recipe we adapted  from at kalynskitchen.com used Old Bay’s Lemon and Herb Seasoning, but we found that the seafood variety worked just as well!). Remove and save half of almond flour mixture so you can work with two batches. Dip each tomato slice into the egg and then flour mixtures, using a fork or your fingers to press the almond mixture on the tomato slice so it sticks. Bake tomatoes 35-40 minutes or until batter is slightly browned on top. Serve hot with a side of ranch dip or hot sauce. 


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