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My review
Green Tomato Casserole
7
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
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- 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.
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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 1515 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. ...
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...
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.
10/15/2017
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...
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...
10/17/2015
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!!
11/19/2019
This recipe was another good way to use my green tomatoes. For the amount of green tomatoes I had, I decided to use 1/2 the soy sauce mixture, and it came out just right - not too juicy as many...
11/13/2019
Excellent tangy flavor, without being too spicy. We added a cup of shredded mexican blend cheese on top which made it extra special. Will definitely save this for next Fall when we are overloade...