Baked Tomatoes

By barbaran

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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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.