Recipe by Kevin Andrews
"I love the tangy taste of fried green tomatoes, but they are, well...fried! And messy to make. I developed this recipe to help assuage my hunger for fried green tomatoes, and yes, it does the job quite well. Without all the grease and batter, the tangy taste of the tomato can really shine through!"
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green tomatoes, cut into 1-inch cubes
celery, cut into 1/2-inch pieces
green onions (white and pale green parts only), chopped
apple cider vinegar
ground black pepper
red pepper flakes
I didn't use the brown sugar or salt but it tasted wonderful! Our tomatoes are not turning red this year but they look lovely so this was the perfect recipe for them. Thanks!
Way too salty. Might be better with no salt added, less soy sauce, and served with rice or noodles.
I used everything it called for but added 2 extra Tablespoons of brown sugar and topped with shredded cheddar cheese. I cooked it 20 minutes and stirred the mixture and topped with more cheese. Returned to the oven and baked another 25 minutes. It turned out wonderful!!!
I thought this was a really interesting recipe. I've never had green tomatoes before. I added green peppers and substituted regular onion for the green onions in it. Didn't add the salt since the soy sauce is salty enough as it is.
I think if I make this again, I might add some mushrooms to it and maybe serve it over rice.
I'm another person who joined to rate a good recipe. I made this with white onion since I had no green. I left out the cilantro, which I don't care for, and the salt since it calls for soy sauce. I am leary of using red pepper flakes lest it be too spicey but it was delicious.
Might be better with half the bread crumbs (or less). The crumbs overwhelmed the taste of the tomatoes and cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Tomato Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 128
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