Unfortunately I cant grow heirlooms here, as I have a terrible problem with Fusarium fungus that takes out anything but hybrids with Fusarium resistance. It can take out a 4x8 raised bed of basil in a day. I fight the fungus by trying to tilt the biome with supplements of filamentous bacteria actinomycetes that is commercially available, which helps, but Fusarium resistant basil and tomatoes are insurance.
I will give the fried tomatoes another try with the air fry method, and what sound like standard breading but with Panko.
We had a hot dry summer and the tomatoes were very sweet, and not quite acid enough for my taste. In season everything gets a slab or two of tomatoes. It sounds hippy dippy but I liberally dust the tomato slabs with dry flake nutritional yeast, that provides a hearty umami boost All takeout Chinese, Thai etc need a dash of MSG no that they have eliminated it due to bad science!
So take that, and soos UMAMI

There's nothing wrong with thinking
Except that it's lonesome work
sevil regit