Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce

Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce

I finally made this recipe from Kaylyn’s Kitchen and it is absolutely amazing!!

This is the time of year when people with vegetable gardens have a lot of green tomatoes on the vines, and some of those tomatoes are never going to get ripe. And if you still have green tomatoes, do I dare to say that you *must* make these Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce.  Seriously, they were so good that I wondered why it has taken me so long to try a healthier riff on fried green tomatoes, and I’m sure I’ll make them every year now when I have green tomatoes.

In a process that I admit is slightly tricky, I coated the tomatoes by dipping them in egg and then in a mixture of almond flour and Old Bay Lemon and Herb Seasoning. I used Honeyville Blanched Almond Flour (made in Utah!), a fantastic product that I always have in my freezer, but if you have the coarser Bob’s Red Mill Almond Meal, I think it would work, although I might be tempted to buzz it in the food processor so it’s a little finer.

You have to be a little persistent to get the tomato slices coated with the almond flour mixture, and I’d mix the flour with the Old Bay and then use half of it at a time, because after you’ve done a few tomatoes the flour starts to get pretty clumped together.  But believe me when I say that these delicious Oven-Baked Green Tomatoes are worth the trouble.

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Pick six firm green tomatoes. Look for the ones which haven’t started to ripen yet.

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Cut each tomato into slices about 1/2 inch thick.  I only used the larger inner slices and discarded the rounded ends of the tomato.

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Mix 3/4 cup almond flour with 2 tsp. Old Bay (or less, it was fairly spicy).  Beat two eggs in one small bowl and in another bowl put half the almond flour mixture.

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Dip each tomato first into the egg (so both sides is coated) and then into the almond flour mixture.  (Press down with your fork to make the almond flour stick if needed.  When the first half of the almond flour mixture is getting clumpy, discard, wipe out the bowl, and switch to the second half.)  Put the coated tomatoes on a baking sheet that you have sprayed with non-stick spray.

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Bake the tomatoes about 40 minutes at 350F/180C, turning them carefully halfway through.  While they’re cooking mix 1/2 cup Ranch Dressing with 1-2 tsp. Sriracha Rooster Sauce to make the dipping sauce.  Serve hot.

baked green tomatoes recipe kalynskitchen

Oven-Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce

Makes about 4 servings.

Ingredients:

Instructions:
Preheat oven or toaster oven to 350F/180C. Spray a baking sheet with non-stick spray.Cut the tomatoes into slices about 1/2 inch thick. (We used the flat inner pieces and discarded the ends of the tomatoes with rounded edges.) Beat the eggs in a small bowl. In another bowl, mix the almond flour and Old Bay Seasoning. Remove and save half of the almond flour mixture, so you can work with two batches.

One at a time, dip both sides of each tomato slice into the egg and then into the almond flour mixture, using the fork or your fingers to press the almond mixture on to the tomato slice so it sticks. Place each tomato on the baking sheet after it’s coated with the almond flour mixture. (Don’t worry if they aren’t completely perfect; just work on getting each one coated with almond flour as much as you can.)

Bake tomatoes 35-40 minutes, turning carefully once. While the tomatoes bake, mix together the ranch dressing and Sriracha sauce to make the dipping sauce. The baked tomatoes are done when the almond mixture is lightly browned on each side and tomatoes are cooked through. Serve hot.

I saved some of these to see how they would hold up to a night in the refrigerator. I reheated them about 15 minutes in a preheated toaster oven set on 450F/230C. Although they were best freshly made, I thought the reheated ones were surprisingly good.

About Kaylyn’s Kitchen
– Kalyn’s Kitchen is the home-cooking blog Kaylyn started in 2005 after she had lost over 40 pounds on the South Beach Diet and wanted to share her recipes with the world.  Now fast forward over ten years later, and she’s still focused on healthy cooking and has transitioned from teaching elementary school to life as a full-time food blogger. Her blog has deliciously healthy recipes, usually low-carb and/or South Beach Diet friendly and often Gluten-Free, Paleo, or Vegetarian.

Kaylyn is focused on recipes suitable for weight-loss or controlling blood sugar. Although I’m not a low-carb fanatic and not every single recipe here is ultra low carb, all the recipes on the site are geared towards carb-conscious eating and many thousands of people per day use this site as a source for the deliciously healthy low-carb recipes that I love to create.

Visit: Kaylyn’s Kitchen for more delicious recipes.

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Posted in Diet, Gluten Free, Low Carb Diet

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