Baked Tomato rings
Baked tomatoes have such a wonderful juicy, sweet soft texture with crunchy coating and when the cheese sprinkled on top with fragrant herbs, it’s a meal in itself. Adding a nice serving of crisp toast and great coffee takes this snack to a whole new and satisfying level.
The benefits of consuming fruits and vegetables of all kinds, including tomatoes, are infinite. As plant food consumption goes up, the risk of heart disease, diabetes, and cancer goes down. High fruit and vegetable intake is also associated with healthy skin and hair, increased energy and lower weight. Increasing consumption of fruits and vegetables significantly decreases the risk of obesity and overall mortality.
Yields: 2-3 sevings
Preparation time: 10 minutes
Cooking time/baking time – 15 to 18 minutes
- Firm Tomatoes-3 large
- Olive oil/oil spray –for baking
- Plain flour – 3-4 tbsp
- Corn starch – 2 tbsp
- Low fat yogurt-1/2 cup (add water about ¼th-1/3rd cup as required to make a thick butter milk consistency)
- Salt-to taste
- Paprika/chilli powder-1/2-1tsp(as spice preferred)
- Bread crumbs-1 cup
- Fresh/dry thyme- 2 tsp
- Wash and slice firm tomatoes remove the soft centre pulp and cut into rings about 1/3”thick, dry each slice by blotting with paper towel.
- Bowl1: In a shallow bowl Combine plain flour, corn starch, salt, chilli powder/paprika and add thick butter milk slowly mixing well until a dropping consistency batter is obtained.
- Bowl2: In another bowl combine bread crumbs, thyme and set aside.
- Pre-heat the oven at 220 deg C, line the baking tray with foil/baking sheet-spread some oil to grease the sheet and set aside.
- Dip the slices in the butter milk mixture(bowl 1)
- Roll the coated slices in bread crumbs. Repeat with remaining slices, arrange on the prepared baking sheet and bake for 15-18 minutes (flipping halfway) or until browned on both sides.
- Can retain the tomato slices without removing the pulp and follow same to make coated slices
- Alternatively green tomatoes can be used.
- Make sure the tomatoes are firm and slices are thick.
I am bringing this recipe to Angie’s FF #50