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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe from Cooking Light is the perfect healthy twist on one of my favorite southern side dishes. Now I can get my fix without the added oil. The Fresh Tomato Gravy (1/3 cup per serving) can also be used on baked chicken, pork or fish. Ingredients:
1/4 cup all-purpose flour |
1/4 cup yellow cornmeal |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 dash sugar |
3 green tomatoes, sliced into 16 slices (1/2-inch) |
1/3 cup nonfat milk |
cooking spray |
1 tablespoon butter |
1 cup chopped mushroom |
1/2 cup finely chopped onion |
2 cups finely chopped peeled tomatoes |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 400°.
2. To prepare the green tomatoes, combine flour and next 4 ingredients (flour through sugar) in a shallow dish. Dip tomato slices in milk; dredge in flour mixture. Lightly coat both sides of tomato slices with cooking spray.
3. Place a baking sheet in oven; heat at 400° for 5 minutes. Remove from oven; immediately coat with cooking spray. Place tomato slices on preheated baking sheet. Bake at 400° for 25 minutes, turning after 15 minutes.
4. To prepare the gravy, melt butter in a medium nonstick saucepan over medium heat. Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently. Add chopped red tomato; bring to a boil, and cook for 10 minutes or until liquid almost evaporates. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the gravy over the tomato slices.
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