Reviewed: Oct. 14, 2011

I found these to be too dry. I saw a previous comment that said hers were too greasy, but I didn't get that since there is no oil or grease in the recipe. Perhaps it depends on the tmayders (tomatoes).

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Reviewer:

TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Grande Prairie, Alberta, Canada

Reviewed: Oct. 11, 2011

I had high hopes for this recipe and thought it would be a good alternative to frying the tomatoes. I added my usual favorite spices to give it a kick, and threw them in the oven. There was nothing to make the coating adhere and crispy - it was like dumping cornmeal on a cooked tomato. Perhaps mixing a small amount of oil in the mixture of cornmeal and spices might help with the texture. I'll give that a try next time.

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vanessa

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Reviewed: Oct. 4, 2011

Much better than fried! Crispy, not greasy. I cut my tomatoes about 1/4 inch but will make them a bit thicker next time. I let the slices rest for awhile, then shook them in a bag with the corn meal (+ seasoned bread crumbs), and flipped them 1/2 way through baking. They were crisp on the outside and perfectly done on the inside. We'll make these again before all the green tomatoes are gone.

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Reviewer:

catherine

Reviewed: Sep. 25, 2011

I did not care for this.

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C. Davidson

Cooking Level: Expert

Home Town: Bradford, Tennessee, USA

Living In: Hendersonville, Tennessee, USA

Reviewed: Aug. 29, 2011

This was good but did lack in seasoning, so I will add a little garlic or onion powder next time, but overall good for a baked tomato, thanks for sharing.

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

Reviewed: Aug. 23, 2011

Yum! I didn't slice most of my tomatoes thin enough so the majority didn't get crispy, but thye were still tasty. They need to be pretty thin, like less than 1/4", to get them really nice and crisp. I served them with the dill sauce from Hudson's Baked Tilapia with Dill Sauce from this site. Thanks!! :)

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CookinBug

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Home Town: Ithaca, Michigan, USA

Reviewed: Nov. 28, 2010

this is good and even better with a few changes--spray the slices with olive oil spam and then dredge in the cornmeal--i did this by first laying all of the slices in the baking sheet--spraying them all-flipping them all-spaying other side and then dipping and cooking--add what ever spices you want --i added a smokey spice--i like the slices pretty thin

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Reviewer:

gracie

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Reviewed: Oct. 28, 2010

Neither my husband nor myself cared for this. It was too sour and tasteless.

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Reviewer:

Elizabeth

Cooking Level: Intermediate

Home Town: Flushing, Michigan, USA

Living In: North Fork, California, USA

Reviewed: Aug. 9, 2010

The concept of this recipe is GREAT- Yes, you need to season it more but if you follow the process-slice thin, flour, egg wash, cornmeal/breadcrumbs you get a great alternative to fried green tomatoes. And they reheat wonderfully!

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Reviewer:

megan

Reviewed: Nov. 1, 2009

I would only give this recipe four stars based on the changes I made to it, otherwise, it seems too bland, and I personally don't like a lot of dill. This recipe is definitely health-conscious, and the changes I made are not...but it's still not fried which must count for something! Instead of cornmeal, I used panko to which I added melted butter, a pinch of ground cayenne pepper and used another reviewer's suggestion of grated parmesan cheese. I dipped the salted/peppered tomato slices in an egg wash before covering with the panko mixture. I baked according to the instructions but placed the tomatoes on top of a wire cooling rack inside of a foil-covered cookie sheet. This allowed the bottoms to become somewhat crisp without having to turn over. I made these for a party and they were a big hit. Everyone wanted to know how I did it. I served them on a platter with a dipping sauce I made from a Hidden Valley Ranch mix and added a couple drops of Tobasco Chipotle Pepper Sauce for an extra kick. These are messy which I think is their only downfall, but very good. Serve them right out of the oven if you can!

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