Skip to main content

Country Style Tomatoes



This recipe was featured on Taste of Home's Facebook page recently, and I'd been waiting for an opportunity to give them a try. The tomatoes from the farm this year are amazing! 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.

Although they were a bit of work, they were absolutely delicious and I'll definitely be making them again! They'll be a fantastic spin on a BLT.  Thank you to Cathy D. for sharing her recipe!


Country Style Tomatoes


Country Style Tomatoes
Author:

Ingredients:

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

Instructions:

  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-hot 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
tomatoes, breaded
Main dishes, snacks
American
Created using The Recipes Generator
Labels:

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker.  For the pepperoni pi
3 comments
Read more