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A close up of herb and panko crusted baked tomatoes.

Herb and Panko Crusted Baked Tomatoes

Teri & Jenny
5 from 5 votes
Servings 4


  • 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


  • 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.


  • * Makes 8 Tomatoes
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