My Sweet Marie

Not So Fried Green Tomatoes

Posted on: July 30, 2013

The reason we use green tomatoes in this recipe is because they are firm. Feel free to use any tomato, yellow, red or orange, as long as they are firm or you will end up with a sloppy mess! These tomatoes are baked therefore, in my opinion, healthier! With tomato season upon us, it’s time to give them a go! Invite a friend over, have them ready to go in the oven, sit by the pool while they bake then serve them up with lemon wedges, mayo or ranch dressing! They’d make a great appetizer or side dish! Here’s how to do it:


  • 1/2 cup gluten-free flour
  • 2 eggs, lightly beaten
  • 5 cups of gluten-free corn flakes crushed
  • salt and pepper
  • 1/4 tsp cayenne
  • 2 lbs of fresh, firm tomatoes cut into 1/4″ rounds
  • lemon wedges or ranch dressing for serving


  1. Preheat oven to 425
  2. Place wire racks on your baking sheets.
  3. Place flour, eggs and corn flakes all in separate bowls and season each of them with salt and pepper.
  4. Stir the cayenne into the flour bowl.
  5. Coat each slice of tomato first with the flour, then egg and then the crumbs, pressing lightly to adhere.
  6. Arrange tomatoes in a single layer on the racks and bake till golden brown, about 15 minutes.
  7. serve with lemon or ranch dressing or simply mayo slightly seasoned!

2 Responses to "Not So Fried Green Tomatoes"

Tried your fried green tomato recipe a few weeks ago, but substituted tomatoes for tomatillos. Delicious, did not need any lemon because of the citrus taste of the tomatillos.
Thanks Marie.

Excellent, thanks for the comments! Glad they went well!

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