Crispy coeur de boeuf tomato

Recipe by Damaris Beems
0.0 from 0 votes
Course: Starter, Apetizer, ApetizerCuisine: Mediterrenean




Cooking time


Total time



I was recently in Madrid to visit my daughter Lalaine who has just moved there. In the evening we went out for dinner at la Musa Latina and chose some delicious dishes. This was one of them and it stood out of the crowd. My brain raced and once back in the restaurant I made this à la Damaris variant. This one is to stay.


  • 2 coeur de boeuf tomato’s

  • 50 gram flour

  • 3 table spoon cornstarch

  • 100 ml water

  • 100 gram panko bread crumbs

  • dry oregano, round pink peppers, thyme

  • salt and pepper

  • sunflower oil

Cooking time

  • Cut nice thick slices of the coeur de boeuf tomato.
    Grind the panko a little finer in the food processor.
    Finely grind the pink berries in the food processor.
    Mix the oregano, thyme, pink pepper berries, salt and pepper into your panko.
    Make a batter of the flour, cornflour starch and water. It is important that the paste is not too watery. It should be a little thicker. This protects your tomato well and prevents it from becoming watery during baking. Let the mixture rest for 10 minutes.
  • Heat a layer of sunflower oil of 3 centimeters in a pan. Dip your tomato through the batter and then through the panko mixture. Then put it in the pan with sunflower oil and fry until crispy brown on both sides. I like to serve it with homemade basil oil or pesto.

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