Crispy Baked Tomatoes with Avocado Jalapeño Sauce
These crispy panko-crusted baked tomatoes are served with a creamy avocado, cilantro and jalapeño sauce that brings serious flavour to every bite. Inspired by a little restaurant in Boerne, Texas, this easy 40-minute recipe works beautifully as an appetiser or side dish. You'll want to make the sauce on repeat.
Equipment
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- Blender or food processor
- 2 shallow bowls or dishes (for dredging station)
- Sharp serrated knife
- Citrus Juicer
Ingredients
For The Baked Tomatoes
- 2 large tomatoes sliced into thick rounds
- 1 cup panko breadcrumbs
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- ¾ tablespoon paprika
- ¾ tablespoon garlic salt
- ¼ teaspoon freshly ground black pepper plus more to taste
For The Avocado Sauce
- 2 medium avocados ripe, halved and pitted
- 1 cup plain yogurt full-fat recommended for creaminess
- 1 medium jalapeño pepper stem removed, seeds left in for heat
- 1 cup fresh cilantro leaves and tender stems packed and roughly chopped
- 2 medium limes juiced
- ⅓ cup apple cider vinegar
- salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F / 200°C (205°C fan-forced). Line a rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
- Slice each tomato into 3-4 thick rounds, about ¾ inch (2cm) thick, and pat dry with kitchen paper. In a shallow bowl, combine the panko, paprika, garlic salt and black pepper and mix well. In a second shallow bowl, whisk together the almond milk and 1 tablespoon of apple cider vinegar — this is your quick dairy-free buttermilk. Set both bowls side by side as a dredging station.
- One at a time, dip each tomato slice into the buttermilk mixture, let the excess drip off, then press firmly into the seasoned panko, turning to coat both sides evenly. Place the coated slices on the prepared baking sheet in a single layer, leaving a little space between each. Bake at 400°F / 200°C for 25-30 minutes, checking at the 20-minute mark. The tomatoes are done when the panko coating is deep golden brown and crispy and the tomatoes are soft but still holding their shape.
- While the tomatoes bake, make the avocado sauce.
- Scoop the avocado flesh into a blender or food processor. Add the jalapeño, cilantro, yogurt, lime juice, ⅓ cup apple cider vinegar, and a generous pinch of salt and pepper. Blend on high for 30-60 seconds until completely smooth and creamy. Taste and adjust — add more salt, lime juice, or a second jalapeño if you want extra heat.
- Transfer the crispy baked tomatoes to serving plates and spoon the avocado sauce generously over the top, or serve it alongside for dipping. Serve immediately while the tomatoes are still hot and crunchy.
Notes
- Storage: Baked tomatoes are best eaten fresh for crispness but will keep in an airtight container in the fridge for up to 1 day — reheat in a 375°F / 190°C oven for 8-10 minutes to re-crisp. Do not freeze.
- The avocado sauce keeps refrigerated in an airtight container with cling film pressed directly onto the surface for up to 2 days. It will darken slightly but a quick stir brings it back.
- Make-ahead: Prepare and refrigerate the avocado sauce up to a day in advance. Bread the tomatoes up to 1 hour ahead and keep them on the baking tray in the fridge until ready to bake.
- For extra heat, leave all the jalapeño seeds in. For a milder sauce, remove the seeds and ribs before blending.
- Pat tomato slices dry with kitchen paper before dipping — excess moisture prevents the panko from adhering and crisping properly.
Nutrition
Serving: 1servingCalories: 630kcalCarbohydrates: 63gProtein: 18gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gCholesterol: 16mgSodium: 3095mgPotassium: 2023mgFiber: 21gSugar: 16gVitamin A: 4177IUVitamin C: 68mgCalcium: 437mgIron: 5mg
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