Tomatoes are the unofficial fruit (yes they are scientifically considered a fruit) of summer. I load up on tomatoes of all sizes, shapes and colors at the farmers market every Thursday. I saw a recipe on Pinterest (shocker) for stuffed tomatoes and they looked delectable! I have tried stuffed tomatoes before (here) but these are a little different. These have the crunch of Panko crumbs which I love. They are so easy, healthy and make a great appetizer or side.
Herb and Panko Crusted Baked Tomatoes (Spoon Fork Bacon)
- 8 vine ripe tomatoes, sliced in half crosswise
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan
- 2 teaspoons oregano, minced
- 1 teaspoon rosemary, minced
- 1 teaspoon thyme, minced
- 1/4 cup Melt Organic Buttery Spread (or your choice of unsalted butter), melted
- salt and pepper to taste
1. Preheat oven to 375°F.
2. Gently scoop seeds from tomato halves. Set aside.
3. Place breadcrumbs, Parmesan, and spices 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. (I had to add some more melted butter to make everything stick together. You can also use a little bit of oil if you’re not into that much butter)
4. Fill and top each tomato with about 3 1/2 tablespoons breadcrumb mixture.
5. Place each stuffed tomato onto a 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.