SEARED FLUKE & GREEN TOMATO SANDWICH
Instead of bread I prepared some baked green tomatoes. It worked out beautiful! Definitely a knife and fork kind of sandwich, but highly recommended. I simply prepped my sliced green tomatoes as I would my eggplant for eggplant parmesan. Dredge in white whole wheat flour, shake off the excess, dip in almond milk/egg mixture, coat with panko. place on parchment lined baking sheet. I baked them in a preheated 425º oven and kept an eye on them until golden brown and crispy.
First things first, set your oven on preheat to 425º.
Then get prepping all of the fall veggies you just picked up at your farmers market! I cut up some carrots, butternut squash and purple cauliflower this time. Chop all of your vegetables, drizzle with a little olive oil, toss and lay evenly on a lightly oiled baking sheet/dish. Cook until tender... somewhere between 25-45 minutes, depending on the vegetable and the size of your chop. Toss the vegetables a couple times throughout the cooking time.
I'm still seeing tomatoes at my farmers' market so I'm taking full advantage! Recently picked up a few varieties of smaller tomatoes and decided to try an oven roast. They came out delicious.
I added them to pastas, salads and just ate them plain as a snack. Thank you Smitten Kitchen for the idea!
I kept my version very simple.
Preheat your oven to 250º. Toss the tomatoes with a little bit of extra virgin olive oil. Place in a single layer on a parchment lined baking sheet. The cooking will vary depending on your tomatoes and oven. My oven is a bit off, so my cooking time ended up around 3-4 hours.
Don't forget to save some tomatoes for a light salad with some extra virgin olive oil, basil and a little salt and pepper!