Country-Style Tomatoes Recipe
Country-Style Tomatoes Recipe photo by Taste of Home

Country-Style Tomatoes Recipe

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4.5 9 14
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This is a superb vegetable course when tomatoes are in season, and they look great on a buffet table. Sometimes I go all out and buy beefsteak tomatoes as a special treat for family parties. —Cathy Dwyer, Freedom, New Hampshire
TOTAL TIME: Prep: 25 min. Cook: 10 min./batch
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 10 min./batch
MAKES: 8 servings

Ingredients

  • 4 large tomatoes
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup minced fresh parsley
  • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 cup panko (Japanese) bread crumbs
  • 1 large egg
  • 1 tablespoon 2% milk
  • 3 tablespoons butter
  • 3 tablespoons olive oil

Nutritional Facts

1 each: 251 calories, 20g fat (10g saturated fat), 69mg cholesterol, 225mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 5g protein

Directions

  1. Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices.
  2. Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs.
  3. In a large skillet, heat butter and oil over medium heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Yield: 8 servings.
Originally published as Country-Style Tomatoes in Taste of Home June/July 2009, p41

Reviews for Country-Style Tomatoes

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 5, 2016

"These are a bit fidgety, and make a lot of dishes ... First you have to mess up 4 bowls and the cutting board. Then the wrestling process of getting them egg washed and breaded without them slipsliding everywhere with the cream cheese inside. Then the frying. Then the flipping, again, without them sliding into two halves. I suppose you could spread the mixture on one side, coat it with crumbs and then fry them face down in the pan. I used dried parsley, and also added a little fresh cracked black pepper to the crumbs. I sprinkled them with a bit of kosher salt and basil after they were fried. I was hoping they weren't going to be good, but they were fantastic."

MY REVIEW
Reviewed Oct. 5, 2010

"I don't think I added enough salt and my slices were a little too thick. But it was good!"

MY REVIEW
Reviewed Aug. 2, 2010

"No, you cut 4 tomatoes into 4 slices each - 4x4=16 - then spread 8 slices and top w/8 slices."

MY REVIEW
Reviewed Aug. 2, 2010

"This receipe confuses me....cut four thick slices then spread 8 slices with cream cheese? How many slices are we talking about? Thanks."

MY REVIEW
Reviewed Aug. 2, 2010

"I kind of think these wouldn't be eaten like sandwiches, but with a fork and knife. I think "sandwich" is just a description of how they are put together."

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