Tomato Stacks

tomato-stacks Quentin Bacon


  • 1 teaspoon olive oil
  • 2 small assorted color bell peppers, chopped
  • 1 large garlic clove, minced
  • 5 teaspoons reduced-fat sour cream
  • 1 teaspoon prepared horseradish sauce
  • Olive oil cooking spray
  • 1 large egg white, beaten
  • 3/4 cup panko (Japanese breadcrumbs)
  • 4 medium firm-ripe heirloom tomatoes, each cut into 4 large slices
  • 1/4 cup baby arugula


1. Heat oil in a small nonstick skillet over medium-high heat; cook peppers and garlic, stirring until soft (about 4 minutes). Transfer to a bowl.

2. Combine sour cream and horseradish sauce. Chill until ready to use.

3. Preheat broiler; coat baking sheet with cooking spray. Place egg white and panko into separate shallow bowls. Dip tomatoes into egg white and coat in panko; place on prepared baking sheet. Broil 6 inches from heat about 1 minute or until panko is golden (turning after 30 seconds). Let tomatoes cool slightly on sheet.

4. Alternate breaded and unbreaded tomatoes with 1 teaspoon pepper mixture, 1/2 teaspoon horseradish sauce, and a few arugula leaves to create 4 stacks. Top with remaining unbreaded tomato slice and an arugula leaf.

  • Prep Time:
  • Cook Time:

  • Make a colorful tomato salad by layering slices of panko-coated tomato slices with a mixture of bell peppers, arugula and horseradish sauce.
  • Yield: Makes 4 servings (serving size: 1 tomato stack)

Nutritional Information

Calories per serving: 94
Fat per serving: 2g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 4g
Carbohydrate per serving: 16g
Fiber per serving: 2g
Cholesterol per serving: 3mg
Iron per serving: 1mg
Sodium per serving: 65mg
Calcium per serving: 32mg

Good to Know

For less than 100 calories, enjoy this lycopene-packed lunch. Panko and horseradish add just the right kick to keep your taste buds satisfied.