Herb and Panko Crusted Baked Tomatoes

Name: Herb and Panko Crusted Baked Tomatoes
Yield: 4 serving
Ingredients: 8 tomato; 1 ½ cups panko breadcrumbs; ¼ cup Parmesan Cheese; 1 ½ tablespoons flat leaf parsley; 2 teaspoons oregano; 1 teaspoon rosemary; 1 teaspoon thyme; ¼ cup unsalted butter; salt; black pepper

User Reviews

5

14 reviews

Excellent

Servings
4
Course
Side Dish
Cuisine
Vegetarian

Herb and Panko Crusted Baked Tomatoes

Joelle Cantu

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Herb and Panko Crusted Baked Tomatoes feature ripe vine tomatoes topped with a golden crust of panko breadcrumbs, Parmesan cheese, and a mixture of fresh herbs. The topping is bound with melted butter and baked until crisp and fragrant, offering a contrast to the soft, roasted tomato base.

Description

This recipe highlights vine-ripened tomatoes halved and seeded to reduce moisture, then topped with a flavorful crust combining buttery panko breadcrumbs, grated Parmesan, and a finely minced fresh herb blend of parsley, oregano, rosemary, and thyme. Light seasoning of salt and pepper balances the flavors.

Baking at 375°F for 20 to 25 minutes softens the tomatoes beneath while browning and crisping the herb-coated topping, resulting in a textural contrast. The creamy, tangy Parmesan complements the herbaceous notes and buttery crunch.

These tomatoes can be served as a side dish or appetizer where the combination of roasted tomato softness with a bright, earthy crust adds freshness and richness. Cooling briefly after baking lets the topping set before serving.

The recipe yields eight tomato halves, making it suitable for sharing or accompanying a meal.

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Ingredients

Servings

8 tomato vine ripe, sliced in half crosswise
1 ½ cups panko breadcrumbs
¼ cup Parmesan Cheese grated
1 ½ tablespoons flat leaf parsley minced
2 teaspoons oregano minced
1 teaspoon rosemary minced
1 teaspoon thyme minced
¼ cup unsalted butter 1/2 stick, melted
salt to taste
black pepper to taste

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Instructions

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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.