Baked Tomatoes

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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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