From: S B (67-150-81-180.sttl.mdsg-pacwest.com)
Subject: I make similar without the spray & "milk" of choice with just....
Date: October 15, 2006 at 11:16 am PST
In Reply to: Unfried Green Tomatoes posted by maryann on October 13, 2006 at 6:28 am:
a mixture of cornmeal and some seasonings lightly dusted on the green tomato slices which are baked (at about 350 degrees) on a cookie sheet lined with parchment paper. Of course, they need to be eaten freshly cooked. They are delicious hot but are not very good after they get cold (as with many things).
I find that tomatoes release a lot of moisture when they cook and that the DRY cornmeal & seasoning mixture cooks onto the slices very nicely as the moisture is released. Whenever I dip the slices in any added liquid (like soy milk) before dipping them into the cornmeal and/or flour mixture, I usually end up with more coating on my hands than on the tomatoes. Then, the tomatoes seem rather soggy after I cook them -- probably because I do NOT like to use real hot oven temperatures for ANYTHING.
When using a standard oven (at about 350 degrees) I usually do not cover them and turn them about half way through. When using my solar cooker (my usual way), I loosely cover the tomatoes with a dark lid to increase light/heat absorption and do NOT turn them. In both cases, the length of time they cook is determined by how the tomatoes look and test rather than by any set time.
Also, I avoid using cooking sprays because they contain free oils and other fats. (McDougallers are supposed to avoid free/isolated oils and fats.)
Even though we do things a little differently, your recipe sounds VERY YUMMY and is definitely much healthier than the real thing!
I LOVE "UN-fried" Fried Green Tomatoes....and I loved the movie, too. It came out about 15+ years ago -- back when I was eating REAL fried green tomatoes! ;-)
