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5.0 from 21 votes

Herb and Panko Crusted Baked Tomatoes

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

Servings: 4
Course: Side Dish
Cuisine: Vegetarian

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

    Cup of Yum
  1. Preheat oven to 375°F.
  2. Gently scoop seeds from tomato halves. Set aside.
  3. 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.
  4. Fill and top each tomato with about 3 ½ tablespoons breadcrumb mixture.
  5. 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.
  6. Allow tomatoes to cool for 5 minutes and serve.

Notes

  • * Makes 8 Tomatoes