Herb and Panko Crusted Baked Tomatoes

Name: Herb and Panko Crusted Baked Tomatoes
Yield: 4 serving
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

User Reviews

5.0

21 reviews

Excellent

Servings
4
Course
Side Dish
Cuisine
Vegetarian

Herb and Panko Crusted Baked Tomatoes

Joelle Cantu

Report

Enjoy something delicious and satisfying with this easy-to-make recipe.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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.