Country Style Tomatoes

(originally made 9/2012)

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. 




Country-Style Tomatoes Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  tomatoes
  1            package  cream cheese -- (8 ounces) 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

     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-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.

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.

Originally published as Country-Style Tomatoes in Taste of Home June/July 2009, p41

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