• 35minutes
  • 83calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup yellow cornmeal

  2. 1 teaspoon salt

  3. 1/2 teaspoon freshly ground pepper

  4. 4 medium green tomatoes, cut into 1/4-inch slices

  5. 1 tablespoon extra-virgin olive oil, divided

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F.

  2. Combine cornmeal, salt and pepper in a medium bowl. Dredge tomato slices in cornmeal.

  3. 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).

  4. 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.

  5. Wipe out skillet and repeat with remaining 1 1/2 teaspoons oil and remaining tomato slices. Serve hot.


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