Bright green tomatoes are dipped in a mixture of paprika, cayenne, red pepper flakes, ancho chile and fresh cracked black pepper, and are baked to a crisp, golden perfection.
By Carolyng Gomes
Green tomatoes are more versatile than you may think. A few methods include grilling, pickling, roasting and, of course, frying. Green tomatoes can also be transformed into relish, chutney, salsa, jam and sweet, tangy marmalade. With a slightly acidic flavor, green tomatoes lend themselves well to both sweet and savory dishes.
- ½ cup milk
- 1 tbsp vinegar
- ½ cup flour, all-purpose
- ½ cup corn meal
- 2 tsp paprika
- ½ tsp red pepper flakes
- 1 tsp ancho chile
- ½ tsp cayenne
- 1 tsp salt
- 1 tsp black pepper, fresh
- 3 green tomatoes
- 2 tbsp olive oil
- Preheat oven to 450 F. Set aside baking sheet with rack.
- In a small bowl combine milk and vinegar. Stir and set aside.
- In another small bowl add flour, corn meal, paprika, red pepper flakes, ancho chile, cayenne, salt and black pepper. Whisk ingredients until evenly distributed.
- Slice tomatoes in ¼ inch slices.
- One slice at a time, dip tomato in curdled milk, dip in flour, dip again in curdled milk and repeat in flour ensuring that the slice is evenly covered. Tap slice on side of bowl to remove any excess.
- Transfer tomato to rack.
- Repeat process with remaining tomatoes.
- Drizzle tops of tomatoes with olive oil and transfer to oven.
- Bake tomatoes 10 minutes, flip, and cook for remaining 20 minutes.
Carolyng loves to eat, loves to cook and loves to eat more. To her a recipe is more a list of suggestions, saving time doesn’t mean sacrificing on flavor and when in doubt, a splash or two (well, a nice pour) of wine never hurts. Welcome to her Cocina Latina, where South American and Latin fusion dishes are always on the menu.