Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce

Ingredients

• 6 green tomatoes, sliced about 1/2 inch thick
• 3/4 cup Honeyville Blanched Almond Flour
• 2 tsp. Old Bay Lemon and Herb Seasoning
• 2 eggs, beaten well
• 1/2 cup Ranch Dressing
• 1-2 tsp. Sriracha Rooster Sauce

Directions

1. Heat the oven or toaster oven to 350F/180C, and coat a baking sheet with non-stick spray.
2. Slice the tomatoes about 1/2 inch thick. Use the flat center slices and set aside the rounded end pieces. Whisk the eggs well in a small bowl. In a separate bowl, stir together the almond flour and Old Bay Seasoning. Take out half of that almond flour mixture and set it aside, so you can coat the tomatoes in two rounds.
3. Working with one slice at a time, coat both sides of the tomato in the egg, then move it to the almond flour mixture. Use a fork or your fingers to gently press the coating onto the tomato so it adheres. As each slice is coated, arrange it on the prepared baking sheet. It does not have to look flawless, just aim to cover each piece as well as you can.
4. Bake the tomatoes for 35-40 minutes, flipping them gently once during baking. While they are in the oven, stir the ranch dressing and Sriracha sauce together for the dip. The tomatoes are ready when the coating is lightly browned on both sides and the slices are cooked through. Serve hot.
5. For leftovers, refrigerate them overnight and warm them for about 15 minutes in a preheated toaster oven set to 450F/230C. They are at their best right after baking, but reheated tomatoes can still be surprisingly good.