Ah, Yes….. Fried green tomatoes….
An all time favorite of every individual that grew up in the South; fried green tomatoes are a Southern staple. They are versatile and unique. They can be served as a side dish or an appetizer, on a burger or as a main course. Yes, a main course……We often have a big plate of them for dinner.
Before we began eating a cleaner diet we enjoyed pimento cheese on top of these deep fried babies. Another option was to serve them with a drizzle of spicy ranch dressing and crumbled feta cheese. Delicious, but not so healthy.
Here is a cleaner version of “Fried” green tomatoes. However, I should say, “baked” green tomatoes because there is no frying involved. Please keep reading. I promise that even though the green tomatoes are not fried, they are still delicious and full of flavor.
I bread the tomatoes with this yummy breading……
Graw Crumbs are AMAZING! They are fabulous on chicken, fish or any vegetable. The ingredients have NO bread flours what-so-ever. These “bread crumbs” are made entirely of seeds so that makes them naturally gluten free…. unlike most bread crumbs made from flour. The ingredients are:
- Sunflower seeds
- Pumpkin seeds
- Flax seeds
- Sesame seeds
What a way to boost nutrition, huh? Check out their website here……www.grawfoods.com
I know you are probably thinking….’There is no way that these green tomatoes can be as good as fried.” Well, they are. My husband, who was not thrilled that I messed with our original recipe for fried green tomatoes….. loved these and said in a very surprised voice, “Honey, these are really good!”
Translation: This food is good even though it’s healthy and clean.
To top it off, I made a awesome black-eyed pea relish to go with the green tomatoes. It’s way more healthy than the pimento cheese or the spicy ranch dressing that we used to top our tomatoes with. By adding more nutrition with peppers, onions, black-eyed peas and Roma tomatoes it makes this dish a much cleaner version of a traditional Southern favorite. I spice up the relish a bit, but you can add as much heat as you prefer….. or omit it all together if you are not a spicy food fan.
Often when we transition to a healthier diet we think that those yummy foods that we enjoyed before are off limits. My goal is to make those unhealthy recipes into healthier and cleaner dishes because I simply can’t live without the staple foods that I grew up with.
It is a challenge for me to recreate these traditional Southern recipes and make them into something I can feel good about; something that sticks close to what the recipe was originally and adding nutrition to my diet by replacing unhealthy ingredients with healthy items.
This recipe ticks all the boxes in my book. It is very close to the traditional version, it is flavor filled and delicious and…. it is nutritious, healthy and clean.
I hope you’ll give this recipe a try. Happy Sunday everyone! 🙂
|Green Tomatoes with Black-Eyed Pea Relish|| |
- 4-5 Organic green tomatoes
- 1-2 Tbsp. of sea salt or Real Salt brand salt
- 1 Package of Graw crumbs
- 1 Pastured egg
- ½ Cup of unflavored almond milk
- 1 tsp. of garlic powder
- ½ tsp. of sea salt
- ½ tsp. of cracked black pepper
- 1 Tbsp. of organic cold-pressed olive oil
- 1 15 oz. can of organic black-eyed peas, rinsed and drained
- ½ of yellow bell pepper, chopped fine
- ½ of green bell pepper, chopped fine
- ½ of Vidalia onion, chopped fine
- 2 Roma tomatoes, seeded and chopped
- 1 jalapeno, seeded and chopped fine (Less if you prefer....or omit)
- ¼ cup of fresh parsley, finely chopped
- ¼ cup of organic chicken broth
- 1-2 Tbsp. of red wine vinegar
- 1 Tbsp. of hot sauce (Less if you prefer....or omit)
- Sea salt (Or Real Salt brand) and cracked black pepper to taste
- Wash and slice the green tomatoes, ½ inch thick and place onto a paper towel.
- Salt the tomatoes with 1-2 Tbsp. of salt and let sit for 45 minutes.
- After 45 minutes, wash salt from tomatoes and pat dry.
- Whisk together 1 egg and ½ cup of unflavored almond milk.
- Place Graw crumbs into a shallow dish. Add 1 tsp. of garlic powder, ½ tsp. of salt and ½ tsp. of black pepper. Mix garlic powder, salt and pepper into the graw crumbs well.
- Dip green tomatoes into the egg/milk mixture and then into the graw crumbs. Coat both sides of tomatoes with the graw crumbs.
- Place breaded tomatoes onto a parchment lined baking sheet, or a non-stick baking sheet.
- Bake on 400 degrees for 15-20 minutes or until green tomatoes are starting to turn slightly brown. Turn tomatoes over half-way through cooking time.
- While tomatoes are in the oven..... Heat olive oil in a cast iron skillet on medium to high. Add yellow, green and jalapeno peppers along with the chopped Vidalia onion to the pan.
- Saute until softened. Approximately 5-8 minutes.
- Add a little of the chicken broth to the pan to prevent veggies from sticking.
- Reduce heat to medium/low and add black-eyed peas, chopped tomatoes, parsley, red wine vinegar and the rest of chicken broth to pan.
- Continue cooking for another 5-6 minutes to heat through and allow most of the liquid to cook down.
- Reduce heat to low and add hot sauce, salt and pepper to taste.
- Simmer on low until tomatoes are done.
- To serve...... Place tomatoes onto a serving platter and top with black-eyed pea relish.
- Serve immediately.