Summer is quickly becoming my favorite time of the year. I don't know if it's the longer days or fun outdoor activities, but Summer speaks to me.
One of my favorite aspects of the season so far this year has been our thriving vegetable garden. We have 15 tomato plants this year and they are producing like crazy.
So today I decided to whip up some oven fried green tomatoes. After my weekly Publix run I already had the breadcrumbs I needed to make them plus a little milk and eggs from my chickens and I was good to go.
Best. Decision. Ever. These bad boys were quick, simple and flavorful.
The tanginess of the tomato combined beautifully with the seasoning in the breadcrumbs.
I ate four as soon as they came out of the oven. Plus, they are baked so they a healthier than the fried ones my state is known for.
What you will need:
Three large green tomatoes (if you have a vegetable garden just pluck them and walk back inside)
1/4 cup butter milk or regular milk mixed with 1 tsp vinegar
1 cup bread crumbs (I used Italian style)
Preheat your oven to 350.
Thinly slice your tomatoes.
In a small bowl whisk together your egg and milk
Dredge your tomatoes through your egg/milk mixture.
Then coat with your crumbs
Place your coated tomatoes on a greased cookie sheet or a pan with a baking rack.
Bake at 350 for about 30-35 minutes. They are perfection. You could dip them in a little ranch dressing, but you probably won't want to. They are so good on their own.