Cornmeal Crusted Tomatoes

Cornmeal Crusted Tomatoes

by Doug McNish


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

-Makes 4 side portions



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 Three Farmers Camelina Oil to shallow fry the tomatoes, about ½ cup or so !



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

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.  

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

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. Enjoy!


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