Green Tomatoes with Red Pepper Aioli
  • ½ cup light mayonnaise
  • ¼ cup roasted red peppers, drained
  • 1 large clove garlic, coarsely chopped
  • 2 pounds firm green tomatoes
  • ½ teaspoon salt
  • ⅓ cup all-purpose flour
  • 2 large eggs
  • ⅔ cup yellow cornmeal
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon black pepper
  • Pinch cayenne pepper
  • 6 tablespoons canola oil, for sauteing
  1. Combine mayonnaise, red peppers and garlic in a processor or blender. Process until well combined and fairly smooth, scraping down sides of the processor halfway through. Transfer to a small bowl. Refrigerate until serving.
  1. Core tomatoes and cut a thin slice from the top and bottom of each and discard. Cut each tomato into three or four ¼-inch-thick slices and dry on paper towels. Sprinkle with ⅛ teaspoon of the salt.
  2. Combine flour and ⅛ teaspoon of the salt in a shallow dish. Lightly beat eggs in a second shallow dish. Whisk together cornmeal, Parmesan, remaining ¼ teaspoon salt, the black pepper and cayenne in a third shallow dish.
  3. Coat ⅓ of the tomato slices in the seasoned flour, followed by egg, then cornmeal mixture.
  4. Heat oven to 200 degrees F.
  5. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the coated tomato slices and saute for 2 minutes. Carefully turn over the slices and saute an additional 2 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm in the oven.
  6. Repeat, coating ⅓ of the tomato slices with seasoned flour, egg and cornmeal mixture. Add 2 more tablespoons of the oil to skillet and saute as directed above. Repeat with the last batch of tomatoes and oil. Serve tomatoes warm with the aioli on the side.
Recipe by Honest Cooking at