Baked Green Tomatoes Recipe
by Sommer Collier — last updated on Apr 21, 2026 
My baked green tomatoes recipe is the lighter version of fried green tomatoes, which I love making when I’m craving that classic crispy bite. I coat slices in a simple seasoned breading, then bake them until golden and crunchy on the outside while staying tender inside. It’s an easy appetizer that delivers all the tangy, satisfying flavor with way less oil.
When summer arrives, and my garden is growing tall with lots of bright green tomatoes, I’ve only got one thing on my mind, and that’s this baked green tomato recipe. They are crunchy on the outside, soft and tangy on the inside. I love to dunk these “fried” green tomatoes in a creamy dressing and just let it all melt in my mouth. There’s something magical and nostalgic about sitting outside on a warm evening with a big, cold glass of sweet tea (ahem… or white wine) and biting into these. Even with a hearty crust, the tomato inside stays fresh and vibrant. If you’re like me and you’ve got firm, plump green tomatoes in your garden, then this is a must-make recipe. Like my balsamic roasted cherry tomatoes, this dish brings out all that southern flair that uses simple and fresh ingredients, all whilst bursting with flavor.
Andrea – ⭐⭐⭐⭐⭐ I used oatmilk and it was perfect! Great, simple, easy recipe!
Table of Contents
Sommer’s Recipe Highlights
Seasonal – One of the reasons this recipe is so special is that to make the best baked green tomatoes, you’ve got to use fresh ones when they’re in season, which is during the late summer and early fall. Personally, I love to grow these in my backyard and pluck them when they’re ready. But I can usually also find green tomatoes at your local grocery store or at a nearby farmer’s market.
Better For You – Now, anything deep fried is truly delicious, but we all know this method of cooking does a number on the waistline if you partake too often. Traditionally, green tomatoes are fried, but I love that this recipe is baked, hence reducing the amount of fat and cholesterol. But they still have an incredible crispy breading!
Quick and Easy – Like my roasted tomato salsa recipe, this recipe requires just about 10 minutes of prep. Plus, oven-fried green tomatoes are ready to enjoy hot out of the oven in less than 30 minutes. I love that!
Key Ingredients and Tips
- Green tomatoes – I use unripe green tomatoes, like plum or heirlooms. They don’t need to be fully green. But they should just be at least partially green and extra firm so that they have that sharp, tangy flavor.
- Panko bread crumbs – For that crunchy golden crust, I like using panko rather than the classic Italian bread crumbs because it gives the coating a lighter, airy texture.
- Buttermilk – To help the bread crumb seasoning mixture stick to the tomatoes, buttermilk is essential. Plus, it just enhances the tangy flavors of the tomatoes.
- Cajun seasoning – Also known as Creole seasoning, this blend really brings a lot of bold flavors to this dish. If you can’t find Cajun seasoning, combine a simple mixture of onion powder, garlic powder, black pepper, paprika, and a pinch of cayenne pepper.
- Ground cumin – This adds a bit of warmth and added savoriness to the flavor profile.
- Cooking oil – Just a small amount of olive oil or vegetable oil goes a long way here to create a crunchy exterior.
- Caesar or Ranch dressing – Either one makes the perfect dip for these crunchy green tomatoes! I’ll share more dipping options below.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – To start off, I preheat the oven to 400 degrees Fahrenheit. Then, I coat a large parchment-lined baking tray with some olive oil so that the tomatoes don’t stick while they’re cooking in the oven.
Slice – Next, I wash and cut the tomatoes into about a quarter-inch thick slices.
Make the coatings – To make these tomatoes, I need to create 3 different stations. For the first, I pour the flour into a large bowl. In another bowl, I add in the Panko. For the final third bowl, I mix in the buttermilk, Cajun seasoning, salt, and cumin.
Dip and shake – Now comes the fun part! I dip each tomato slice first in the flour, making sure to shake off any extra flour. Then, I dip it into the buttermilk mixture and finally, into the bowl with the breadcrumbs.
Lay ’em down – I place each slice on the greased baking sheet and drizzle some more olive oil on top, making sure both sides are coated.
Bake – Finally, I bake these for about 12 minutes on each side, until they’re golden brown.
Serve – Once they’re ready, I serve these with some delicious dipping sauce!
Recipe Variations
- Cornmeal – Swap the breadcrumbs with coarse cornmeal if you like!
- No buttermilk? No problem – A simple buttermilk substitute is to combine regular milk with either a tablespoon of lemon juice or white vinegar, and let stand at room temperature for at least 5 minutes before using.
- Parmesan – For a cheesy crust, add some grated parmesan to the Panko bread crumbs.
- Herbs – Add some dried thyme, oregano, or parsley into the Panko mixture for an herby twist.
Serving Suggestions
Fried tomatoes are a delicious appetizer or side dish that goes with a number of other dishes! Here are some of my favorite ways to enjoy them:
- With a side of dipping sauce like remoulade sauce, comeback sauce, Caesar dressing, or ranch dressing for dipping.
- Over cheesy grits as a veggie main dish, or as a side with shrimp and grits.
- On top of a bed of fresh greens for a hearty summer salad that’s full of great textures and southern flavor.
- For a heartier meal, try serving them with hot honey chicken, cornmeal fish fry, or grilled blackened chicken.
- And don’t forget the fried okra or stewed okra and tomatoes!
Storing
These baked green tomatoes are great for making in a large batch and saving leftovers in the refrigerator for up to 4 days, or the freezer for up to 3 months. To store leftovers, place them in an airtight container in a single layer, not stacked on top of each other, to prevent the tomatoes from getting soggy. To reheat, I recommend baking in a 350-degree F oven on a baking sheet lined with parchment or foil for several minutes to get nice and crispy again. Total time will depend on if they were refrigerated or frozen. You can also throw them in the air fryer at 350.
Frequently Asked Questions
If you prefer to fry your tomatoes in a pan, I recommend using a large cast-iron skillet. Using a neutral oil like canola oil, fry the breaded green tomatoes until they are crispy on both sides. Be sure not to flip them too many times, or you will lose the breading on the tomatoes. Prepare a sheet pan by lining it with paper towels and a wire rack. Place the fried tomatoes on the wire rack so that they don’t get soggy, and the oil will drain onto the paper towels!
Eh, I don’t recommend using ripe tomatoes because they can be too soft. That means the coating won’t hold up, so you’ll essentially have a soggy tomato.
I think these are best enjoyed fresh and out of the oven, but see our storage section above!
More Tomato Recipes
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Baked Green Tomatoes Recipe
Video
Ingredients
- 3-4 unripe green tomatoes
- 1 ½ cups Panko breadcrumbs
- ¾ cup buttermilk
- ¼ cup all-purpose flour
- 2 teaspoons Cajun seasoning creole seasoning
- 1 teaspoon salt
- ½ teaspoon ground cumin
- 3 tablespoons oil vegetable oil, olive oil
- Caesar Dressing for dipping
Instructions
- Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet. Drizzle the oil on the baking sheet and spread it around with a spoon or brush.
- Slice the tomatoes into ¼ inch rounds. Set aside.
- Set out 3 bowls. Pour the flour in one bowl, and the panko in the seconds bowl. In the third bowl combine the buttermilk, Cajun seasoning, salt, and cumin. Mix well.
- One at a time, dip the slices of tomato in the flour. Shake off the excess flour and dip the tomato slice in the buttermilk. Shake off the excess buttermilk over the bowl, then dip the slice in breadcrumbs.
- Lay each slice on the baking sheet, then flip it so it is coated in oil on both sides. Repeat with the remaining green tomato slices.
- Bake for 12 minutes. Use a small spatula to flip the tomato slices over. Then bake again for 12 minutes, until golden brown.
- Serve warm with a side of Caesar dressing for dipping.
Great recipe! Panko crumbs gave the tomato’s the right amount of crunch!!
Delicious! I easily made them vegan by using dairy-free milk and vinegar for the buttermilk.
I’ve made these a couple times and they are a huge hit! They are perfectly crispy and spicy. I serve mine with a little pimento cheese on top.
Oh buddy! I’ve made these for years, stove top. Never thought to make in the oven. Soo good! Perfect, perfect!
Love, Love it!! Due to health issues, I have to adapt how I prepare a lot of my good old southern recipes. This recipe allows me to eat healthy and have received the approval of my sons, who have requested the oven fried tomatoes several times since and which they shared with their coworkers, now that is saying something!! Once we even had some leftovers and reheated the next day to top off the cheeseburgers, amazing!! I did kick up the dipping sauce by adding a little horse radish and smoked paprika. Thanks again, for your post.
These were a home run! Thanks for a great recipe and a clean kitchen! No messy oil!
This recipe turned out truly perfect! So good!
Looks so yumm!!
This is GREAT!! I never thought to do them in the oven and I didn’t know they could be frozen! Thank you, I will be eating more fried(NOPE) !OVEN FRIED! green tomatos. \ “o” / YAHOO!!
LOVED making these in the oven! Glad I didn’t have to deal with oil! So tasty too!
This is such a huge hit at my house! Really delish!
These were so delicious! Such a great side to add to our rotation!