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My review
Green Tomato Casserole
14
Kevin Andrews
"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 215Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
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Reviews
Read all reviews 1212 Ratings
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Most helpful positive review
8/22/2014
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
10/5/2012
Way too salty. Might be better with no salt added, less soy sauce, and served with rice or noodles.
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8/22/2014
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. ...
12/27/2012
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!
10/5/2012
Way too salty. Might be better with no salt added, less soy sauce, and served with rice or noodles.
10/25/2017
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...
7/22/2014
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...
10/15/2017
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...
10/17/2015
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!!
11/29/2016
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...
10/14/2016
Great versatile recipe. Good to add veggies that you need to good sooner than later. I had it over rice, I love pasta, so that is next. .... next time I think I might try thickening the sauce...