Every September, a friend brings me kilos of green tomatoes from her garden in Maine. For many, green tomatoes left on the vine in September mark the end of the garden's tomatoes. For me, the left over green tomatoes are just the beginning of a delicious cycle of the tomato season...green tomato chutney, green tomato jam, and best of all, fried green tomatoes... although I don't fry them anymore. Now, I bake them until they're crisp in the oven for a more heart healthy treat. Simply cut tomatoes in 1/2 inch slices, spray with olive oil on each side, coat in panko Japanese bread crumbs ( you can also use regular breadcrumbs) arrange them on a baking sheet lined with foil that has also been sprayed with olive oil, sprinkle with a blend of herbs and garlic ( Mrs. Dash is great because it contains no salt), bake in pre-heated 375 degree oven for 20 minutes and then broil until crisp on top. This is a great side dish for grilled meat or fish.
TIP: if you have many green tomatoes left over, you can also put them in a bowl with an apple and they will ripen
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