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Country-Style Tomatoes

 Country-Style Tomatoes
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
8 ServingsPrep: 25 min. Cook: 10 min./batch


  • 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 egg
  • 1 tablespoon 2% milk
  • 3 tablespoons butter
  • 3 tablespoons olive oil


  • 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.
  • 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.
  • 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

2 of 2

Country-Style Tomatoes (continued)

Directions (continued)

  • brown. Drain on paper towels. Yield: 8 servings.
Nutritional Facts: 1 serving equals 251 calories, 20 g fat (10 g saturated fat), 69 mg cholesterol, 225 mg sodium, 13 g carbohydrate, 2 g fiber, 5 g protein.