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Tomatoes Panko Breadcrumbs Grated Parmesan Cheese Fresh Parsley and Basil Olive Oil Salt and Pepper
Slice tops off tomatoes and scoop out seeds and flesh. Reserve flesh. Season hollowed tomatoes with salt and pepper, then place cut-side up in an oiled, parchment-lined baking dish.
PREP THE TOMATOES
Chop reserved tomato flesh, remove tough cores, and squeeze out moisture. Mix with panko, Parmesan (save 1 tbsp), herbs, garlic, oil, salt, and pepper. Taste and adjust seasoning.
MAKE THE FILLING
Spoon the mixture into each tomato until generously filled. Top with the reserved Parmesan and a generous drizzle of olive oil.
STUFF AND TOP TOMATOES
Bake at 350°F (175°C) for 1 hour, until the tomatoes are tender and the tops are golden brown.
BAKE
Let cool for 10 minutes. Finish with more olive oil and chopped parsley. These are fantastic warm or at room temperature.
SERVE
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