Herb and Panko Crusted Baked Tomatoes
Servings: 4
Ingredients
- 8 vine ripe tomatoes, sliced in half crosswise
- 1 ½ cups panko breadcrumbs
- ¼ cup grated Parmesan
- 1 ½ tablespoons flat leaf parsley, minced
- 2 teaspoons oregano, minced
- 1 teaspoon rosemary, minced
- 1 teaspoon thyme, minced
- ¼ cup (1/2 stick) unsalted butter, melted
- salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Gently scoop seeds from tomato halves. Set aside.
- Place breadcrumbs, Parmesan, parsley, oregano, rosemary, and thyme in a small mixing bowl and toss together. Add melted butter and stir together until mixture is completely coated in butter. Season with salt and pepper.
- Fill and top each tomato with about 3 ½ tablespoons breadcrumb mixture.
- Place each stuffed tomato onto a parchment lined baking sheet and bake for 20 to 25 minutes or until tomatoes soften and top have turned golden brown.
- Allow tomatoes to cool for 5 minutes and serve.
Notes
- * Makes 8 Tomatoes