Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
37 Mins
Total Time
40 Mins
Serves 8 (serving size: 2 tomato slices and about 1 tablespoon sauce)

Spraying the tomatoes with cooking spray helps the breading mixture adhere and allows you to use less oil in the pan for crisping.

How to Make It

Step 1

Combine 1 cup water, 1 cup vinegar, sugar, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Add tomatoes; cook 2 minutes. Remove from heat; let stand 15 minutes, stirring occasionally. Drain tomatoes; pat dry.

Step 2

Combine 5 tablespoons buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.

Step 3

Heat a large skillet over medium heat. Add panko to pan; cook 2 minutes or until toasted, stirring frequently. Remove from heat; stir in masa harina, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Place panko mixture in a shallow dish. Combine remaining 2 tablespoons buttermilk, egg, and egg white, stirring with a whisk. Place flour in another shallow dish. Dredge tomato slices in flour; dip in egg mixture, and dredge in panko mixture, turning to coat.

Step 4

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of tomatoes; cook 4 minutes. Coat tops of tomatoes with cooking spray. Turn; add 1 1/2 teaspoons oil to pan. Cook 4 minutes or until golden. Repeat procedure with remaining 1 1/2 tablespoons oil, tomatoes, and cooking spray. Serve with sauce.

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Ratings & Reviews


July 28, 2016
This worked beautifully! I "pickling" added wonderful flavor. I used cayenne instead of black pepper, and my panko was already Italian seasoned- this came out really great. Will definitely do this one again!


June 27, 2016
I have never understood why all recipes call for sugar.  Our brain needs sugar to survive, yes, but foods provide that natural sugar.  I am definitely interested in trying this recipe later this summer when I have plenty of green tomatoes, but without the sugar.  Thank you.

rosielucchesini's Review

September 01, 2014
We really enjoyed this. Used canola oil to fry instead of the olive oil to give it a more neutral flavor and I think it allowed the tomatoes to really shine. Other than that change in the oil,followed the recipe to the letter. Looking forward to making this again.

Rinilini's Review

July 07, 2014
Isn't there another way without pickling them? I didn't care for them at all.

SkinnyJeans5's Review

June 22, 2014
Very good. The only thing I would change is the oil. I did not like the taste of olive oil. Next time I will use canola oil.