Reviews (1) Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 4 stars 10/04/2012 Easy & quick; generally good but I will use panko brd crumbs next time - to "corny".
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Gallery Not-Fried Tomatoes Credit: Andrew Purcell Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 1/2 cup all-purpose flour 2 large eggs, lightly beaten 5 cups cornflakes, crushed Salt and pepper 1/4 teaspoon cayenne pepper 2 pounds firm tomatoes (any color), cut into 1/4-inch rounds Lemon wedges or ranch dressing, for serving
Cook’s Notes Firm, tangy green tomatoes are really just underripe regular tomatoes, which soften when cooked. They’re the traditional choice for a crisp coating, but we also used red and yellow ones in this recipe for a colorful mix.
Gallery Not-Fried Tomatoes Credit: Andrew Purcell
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Gallery
Not-Fried Tomatoes Credit: Andrew Purcell
Not-Fried Tomatoes
Credit: Andrew Purcell
Not-Fried Tomatoes
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Recipe Summary
prep: 20 mins total: 35 mins
Servings: 4
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 1/2 cup all-purpose flour 2 large eggs, lightly beaten 5 cups cornflakes, crushed Salt and pepper 1/4 teaspoon cayenne pepper 2 pounds firm tomatoes (any color), cut into 1/4-inch rounds Lemon wedges or ranch dressing, for serving
Directions
Preheat oven to 425 degrees. Place wire racks in rimmed baking sheets. Place flour, eggs, and cornflakes in three separate shallow dishes and season each with salt and pepper. Stir cayenne into flour mixture. Coat each tomato slice first in flour, then eggs, then cornflakes, pressing lightly to adhere. Arrange tomatoes in a single layer on racks and bake until deep golden brown, about 15 minutes, rotating sheets halfway through. Serve with lemon wedges or ranch dressing.
Cook’s Notes Firm, tangy green tomatoes are really just underripe regular tomatoes, which soften when cooked. They’re the traditional choice for a crisp coating, but we also used red and yellow ones in this recipe for a colorful mix.
Cook’s Notes
Firm, tangy green tomatoes are really just underripe regular tomatoes, which soften when cooked. They’re the traditional choice for a crisp coating, but we also used red and yellow ones in this recipe for a colorful mix.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 4 stars 10/04/2012 Easy & quick; generally good but I will use panko brd crumbs next time - to "corny".
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 4 stars 10/04/2012 Easy & quick; generally good but I will use panko brd crumbs next time - to "corny".Martha Stewart Member
Rating: 4 stars 10/04/2012
Easy & quick; generally good but I will use panko brd crumbs next time - to “corny”.
Rating: 4 stars
All Reviews for Not-Fried Tomatoes
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All Reviews for Not-Fried Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
