I used to watch my small green tomatoes disappear to frost, but now I pick them in July and again in late fall and turn them into Southern Fried Green Tomatoes with a simple trick that always surprises me.

Jump to Recipe

I never cared that these things arent pretty, because what they do in the oven is wild. I take firm green tomatoes, drizzle them with extra virgin olive oil and let the heat do the work until edges caramelize and flavors flip from sharp to strangely sweet.

People looking for a Southern twist end up typing Fried Green Tomatoes Recipe Easy Oven, but honestly my pan tastes more like what you find under Roasted Vegetable Recipes. Ive burned a few batches, messed up seasons, and still come back, because the first bite will make you rethink every underripe tomato youve ignored.

Ingredients

Print Recipe (No Advertisments)

Green tomatoes: firm, tangy, lots of fiber and vitamin C, tartness cuts richness
Extra virgin olive oil: heart healthy monounsaturated fats, adds richness and helps browning
Garlic: pungent, adds savory depth and small amounts of manganese and vitamin B6
Smoked paprika: smoky, slightly sweet, boosts aroma with little calories or sodium
Panko breadcrumbs: give crunchy texture, mostly carbs, light and soak up flavors
Parmesan: salty, umami rich, adds protein and calcium, small amounts go long way
Lemon juice: bright acidic note, cuts richness, adds vitamin C and freshness
Fresh basil or parsley: herbaceous finish, adds color, vitamins and a fresh lift

Ingredient Quantities

2 lb (900 g) firm green tomatoes

3 tbsp (45 ml) extra virgin olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

3 cloves garlic, minced

1 tsp smoked paprika

1/4 tsp red pepper flakes

1/2 cup (50 g) panko breadcrumbs

1/3 cup (30 g) grated Parmesan cheese

2 tbsp chopped fresh basil or parsley

1 tbsp lemon juice

1 tbsp melted butter (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and give it a light spray or brush of oil so nothing sticks.

2. Slice the 2 lb green tomatoes into 1/2 inch rounds, try to keep them all about the same thickness so they cook evenly. Pat slices dry with paper towel to remove excess moisture.

3. In a bowl whisk together 3 tbsp extra virgin olive oil, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 3 minced garlic cloves, 1 tsp smoked paprika and 1/4 tsp red pepper flakes. Toss the tomato slices gently in this so each slice gets coated.

4. Arrange the tomatoes in a single layer on the prepared sheet, leaving a little space between each slice so the air can circulate.

5. In a small bowl mix 1/2 cup panko breadcrumbs, 1/3 cup grated Parmesan cheese, and 2 tbsp chopped fresh basil or parsley. Stir in 1 tbsp lemon juice and 1 tbsp melted butter if you’re using it. The fat helps the panko brown nice and crispy.

6. Press or spoon the breadcrumb mixture onto the top of each tomato slice, about a tablespoon per slice depending on size, pressing lightly so it adheres.

7. Roast in the oven for about 18 to 22 minutes, until the tomatoes are tender and the breadcrumb topping is golden. If you want extra crunch, pop them under the broiler for 1 to 2 minutes but watch close so they dont burn.

8. Let them rest for 3 to 5 minutes on the sheet so juices settle, sprinkle a few extra chopped herbs if you like, and serve warm. Theyre ugly, but they’ll knock your socks off.

Equipment Needed

1. Oven (preheat to 425°F / 220°C)
2. Baking sheet lined with parchment or foil, give it a light spray or brush of oil so nothing sticks
3. Pastry brush or oil mister
4. Sharp chef’s knife
5. Cutting board and paper towels to pat slices dry
6. Mixing bowls, one large for tossing tomatoes and one small for the panko mix
7. Measuring spoons and a measuring cup
8. Whisk or fork, plus a spoon or small spatula to press crumbs on and a spatula or tongs to transfer slices

FAQ

Q: How do I choose the right green tomatoes? A: Pick firm tomatoes that are fully green and not soft or mushy, if theyre starting to show lots of yellow or red theyre beginning to ripen and wont hold up as well, medium to large fruit work best for even slices.

Q: Will they turn out soggy? How do I keep them crispy? A: Not if you prep right, slice evenly about 1/2 inch thick, pat dry, toss with oil and salt, press panko-Parmesan on so it sticks, roast on a single layer at 425°F (220°C) until golden and not crowded, flipping once; optional melted butter helps browning.

Q: Can I make them ahead of time and reheat? A: Yes, roast then cool and store in the fridge up to 3 days, reheat in a 375°F (190°C) oven for 8-12 minutes to revive the crunch, avoid the microwave or theyll go limp.

Q: Need a gluten free or vegan version? A: Use gluten free panko or crushed cornflakes for a GF crust; for vegan skip the Parmesan and butter and use nutritional yeast plus extra olive oil or a vegan butter substitute, still tastes great.

Q: Can I fry them instead of roasting? A: Sure, classic fried green tomatoes are amazing, dredge in flour, egg or a plant egg, then panko or cornmeal and shallow fry in oil about 3-4 minutes per side until crisp, but frying is oilier than roasting.

Q: What should I serve them with? A: Anything bright and creamy, try lemon aioli, ranch, hot honey, or serve on burgers, salads or with a simple squeeze of lemon and chopped basil or parsley for freshness.

Roasted Green Tomatoes Are Not Pretty But They’ll Knock Your Socks Off! Recipe Substitutions and Variations

Extra virgin olive oil (3 tbsp): swap with avocado oil or grapeseed oil for a higher smoke point when roasting; melted butter also works for a richer taste but watch it so it doesn’t burn.
Panko breadcrumbs (1/2 cup): use regular dry breadcrumbs, crushed crackers or even crushed cornflakes for crunch; for gluten free, try finely ground oats or gluten free panko in the same amount.
Grated Parmesan (1/3 cup): substitute Pecorino Romano or Asiago for a similar salty, nutty vibe (maybe use a little less if it’s saltier); for a dairy free option, sprinkle 2 to 3 tbsp nutritional yeast for umami.
Fresh basil or parsley (2 tbsp): swap with chopped cilantro, chives, or fresh oregano; if you must use dried herbs, use about one third the fresh amount since dried are more concentrated.

Pro Tips

1. Salt and let them sit before you bread em, then pat dry again. It sounds extra but pulling out some moisture first makes a huge difference for crispiness, especially near the center. Do it 10 to 15 minutes if you can, then blot.

2. Use a tiny bit of binder so the crumbs actually stick, eggs not needed if you dont want em. Try brushing a thin film of olive oil or a smear of mayo on each slice before you press on the panko, it browns better and wont slide off.

3. Roast on a wire rack over the sheet or use convection if you got it, that way air gets under the slices and they wont steam. Also dont crowd the pan, give them breathing room even if that means two batches.

4. Finish off with fresh acid and herbs right before serving, not before you bake. A quick squeeze of lemon and some fresh basil or parsley brightens the whole thing and keeps the crumbs from getting soggy while they sit.

Roasted Green Tomatoes Are Not Pretty But They’ll Knock Your Socks Off! Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

234

kcal

Equipment: 1. Oven (preheat to 425°F / 220°C)
2. Baking sheet lined with parchment or foil, give it a light spray or brush of oil so nothing sticks
3. Pastry brush or oil mister
4. Sharp chef’s knife
5. Cutting board and paper towels to pat slices dry
6. Mixing bowls, one large for tossing tomatoes and one small for the panko mix
7. Measuring spoons and a measuring cup
8. Whisk or fork, plus a spoon or small spatula to press crumbs on and a spatula or tongs to transfer slices

Ingredients

2 lb (900 g) firm green tomatoes
3 tbsp (45 ml) extra virgin olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3 cloves garlic, minced
1 tsp smoked paprika
1/4 tsp red pepper flakes
1/2 cup (50 g) panko breadcrumbs
1/3 cup (30 g) grated Parmesan cheese
2 tbsp chopped fresh basil or parsley
1 tbsp lemon juice
1 tbsp melted butter (optional)

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and give it a light spray or brush of oil so nothing sticks.
Slice the 2 lb green tomatoes into 1/2 inch rounds, try to keep them all about the same thickness so they cook evenly. Pat slices dry with paper towel to remove excess moisture.
In a bowl whisk together 3 tbsp extra virgin olive oil, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 3 minced garlic cloves, 1 tsp smoked paprika and 1/4 tsp red pepper flakes. Toss the tomato slices gently in this so each slice gets coated.
Arrange the tomatoes in a single layer on the prepared sheet, leaving a little space between each slice so the air can circulate.
In a small bowl mix 1/2 cup panko breadcrumbs, 1/3 cup grated Parmesan cheese, and 2 tbsp chopped fresh basil or parsley. Stir in 1 tbsp lemon juice and 1 tbsp melted butter if you're using it. The fat helps the panko brown nice and crispy.
Press or spoon the breadcrumb mixture onto the top of each tomato slice, about a tablespoon per slice depending on size, pressing lightly so it adheres.
Roast in the oven for about 18 to 22 minutes, until the tomatoes are tender and the breadcrumb topping is golden. If you want extra crunch, pop them under the broiler for 1 to 2 minutes but watch close so they dont burn.
Let them rest for 3 to 5 minutes on the sheet so juices settle, sprinkle a few extra chopped herbs if you like, and serve warm. Theyre ugly, but they'll knock your socks off.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.