Cornmeal Crusted Tomatoes

Cornmeal Crusted Tomatoes

by Doug McNish

This recipe is a great way to make crispy tomatoes that can serve as a side dish all year round.  If green tomatoes that grow at the end of the season are available, then those are awesome, otherwise use a firm unripened hot house tomato in its place.  Double or triple this recipe as necessary.

Makes 4 side portions

Wide bottom saute pan, preferably non-stick 


1/2 cup coarse cornmeal

1 tablespoon garlic powder

2 teaspoons whole fennel seeds

1/2 teaspoon sweet paprika

1/4 teaspoon fine sea salt

2 large green or unripened hot house tomatoes 

Enough Camelina oil to shallow fry the tomatoes, about ½ cup or so 


  1. In a bowl mix together the cornmeal, garlic powder, fennel seeds, paprika and salt until well combined.  


  1. Remove the core from the tomatoes and slice into ½-inch thick slices. Dredge each tomato slice in the cornmeal mixture so it is completely covered.  


  1. In a large pan, preferably non-stick, heat enough Camelina oil on medium high heat so it covers the bottom of the pan by ½-inch or so.


  1. Lay the slices of tomato into the pan and cook on the first side until brown and crispy, about 2 to 3 minutes.  Flip and continue to cook on the other side until brown and crisp, about 2 more minutes.  Serve immediately with your favourite meal, or on its own drizzled with your favourite sauce.