Wednesday, March 21, 2012

Tomato Talk: Part II - Green Tomato Gatin

I promised you three tomato recipes this week.  This is the second in the "Tomato Talk" series.  Cheesy and wonderul, this gatin is a little bit healthier than other recipes I've seen but equally as satisfying. 

Green Tomato Gatin

I know many of you cannot get green tomatoes where you live.  If you cannot, you can substitute very firm yellow tomatoes for this dish.  Just make sure the tomatoes are indeed very firm so they hold up to the cooking process. 

Keep in mind, yellow tomatoes are sweeter.  The green are sour.  It will change the flavor of this dish considerably if you don't use the green.

Sliced cheese instead of grated is used in this recipe.  I like the way the dish looks when it's done. The tomatos are not all covered in too much cheese but are "kissed" by it. 

The scrambled egg also compliments this dish.  Perfect for bunch.

Serves 6


3 green tomatoes, sliced
3 1/2 ounces (about 4 slices)  non-fat cheddar cheese, torn and crumbled, reserve one slice
1 large egg, beaten
3 tablespoons 2% milk
Sea salt, to taste
Freshly ground black pepper, to taste
1/4 cup panko bread crumbs
1 tablespoon butter, melted
1 tablespoon fat free grated parmesean cheese

Other:  Cooking spray

Preheat oven to 375 degrees.

Spray baking dish with cooking spray.  Add sliced tomatoes in layers.  In between the layers, add strips of the torn cheese. 

Beat egg with milk.  Whisk in salt and pepper to taste.  Pour the egg mixture over the tomatoes and cheese.  Bake for 30 minutes.

Mix bread crumbs, butter and Parmesean cheese together.    Top tomatoes with the remaining slice of cheese, crumbled, and the crumb topping.  Bake for five more minutes.

Turn on boiler.  Broil for one to two more minutes until the topping is browned to your liking.

Let the tomatoes rest for a couple of minutes before serving.
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