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Green Tomato Casserole

Rated as 4.08 out of 5 Stars
18

"I love the tangy taste of fried green tomatoes, but they are, well...fried! And messy to make. I developed this recipe to help assuage my hunger for fried green tomatoes, and yes, it does the job quite well. Without all the grease and batter, the tangy taste of the tomato can really shine through!"
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Ingredients

1 h servings 215
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix green tomatoes, celery, green onions, and cilantro together in a 2-quart casserole dish. Whisk soy sauce, olive oil, brown sugar, vinegar, black pepper, salt, and red pepper flakes together in a bowl; pour over vegetable mixture. Toss to coat.
  3. Bake in the preheated oven until vegetables are tender, about 45 minutes; stir about 20 minutes into cooking to redistribute sauce.

Footnotes

  • Cook's Note:
  • If you don't have a garden, finding green tomatoes can be tricky. Ask the produce person at your grocery store. Tomatoes often arrive at the store green and are allowed to ripen before being put out on display. They may have some in the back or if you ask, they can hold some for you. You can also substitute tomatillos, but they really aren't the same thing.

Nutrition Facts


Per Serving: 215 calories; 14.2 20.5 5.2 0 1484 Full nutrition

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Reviews

Read all reviews 13
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I used everything it called for but added 2 extra Tablespoons of brown sugar and topped with shredded cheddar cheese. I cooked it 20 minutes and stirred the mixture and topped with more cheese. ...

Most helpful critical review

Way too salty. Might be better with no salt added, less soy sauce, and served with rice or noodles.

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I used everything it called for but added 2 extra Tablespoons of brown sugar and topped with shredded cheddar cheese. I cooked it 20 minutes and stirred the mixture and topped with more cheese. ...

Did make some changes, didn't have large tomatoes so I used 8 cups of cherry tomatoes, halved, Added 1/4 teaspoon of Cajun seasoning ,1/4 teaspoon of garlic powder, 2 cups of shredded cheese, la...

I didn't use the brown sugar or salt but it tasted wonderful! Our tomatoes are not turning red this year but they look lovely so this was the perfect recipe for them. Thanks!

Way too salty. Might be better with no salt added, less soy sauce, and served with rice or noodles.

I thought this was a really interesting recipe. I've never had green tomatoes before. I added green peppers and substituted regular onion for the green onions in it. Didn't add the salt since...

As always, I never rate a recipe unless I make it as written, at least the first time. Made this exactly as written. This one has me stumped. The recipe doesn't call for cheese, but there's chee...

Followed Crystal B's version, but added shredded mozzarella and pecorino romano and needed to cook longer. Used low sodium soy and omitted the salt. Great tasting!!

This was tasty but really soupy and not anything like a casserole. (All the liquid comes out of the tomatoes.) I loaded it w/ cheese as well, but it didn't melt well, I'm assuming from all the a...

I combined this with recipe for tempeh bake. Used alot more green tomatos, fresh parsley instead of cilantro, used sherry wine vinegar instead of apple cider, instead of green onions I added m...