Baked Tomatoes

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 4 ripe vine-ripened tomatoes
  • 2 tablespoons olive oil, plus more for tossing and drizzling
  • Kosher salt and freshly ground black pepper
  • 3/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon finely chopped fresh parsley
  • 1 clove garlic, finely chopped
  • 1 shallot, finely chopped
  • Pinch red pepper flakes
Directions
  • Preheat the oven to 450 degrees F.

  • Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.

  • Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.


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