Panko Stuffed Broiled Tomatoes
There is a reason why I choose to bake my tomatoes for a few minutes, before broiling them. I like for the tomatoes to soften just a bit, before broiling the seasoned topping under the broiler. A garlic-infused olive oil is added to Panko crumbs. Why Panko crumbs? They give a beautiful "crunch" to the topping. Sure, you can use regular breadcrumbs, but Panko is my #1 choice. This grocery item is more widely available in most grocery stores (maybe in the Japanese/International section), at at Trader Joe's.
- 2 Roma tomatoes, sliced in half
- 1/2 cup panko crumbs
- 2 Tbsp. Olive Oil
- 1 small pat unsalted butter
- 1 garlic clove, finely minced
- coarse salt & freshly ground pepper
- 2-3 tsp. fresh thyme, finely minced (about 1-2 small sprigs)
- 1 Tbsp. Parmesan cheese (optional)
- 4 small "dots" unsalted butter (optional)
Adapted from foodiewife-kitchen.blogspot.com
Preheat oven to 350F
Cut tomatoes, lengthwise, in half
Remove pulp and seeds
Lightly sprinkle salt and pepper inside the tomatoes
Heat olive oil and butter on low heat; add the minced garlic and allow to "steep" for about five minutes
In a separate bowl, add the fresh thyme and Parmesan cheese.
Add the olive oil and combine to the seasoned crumbs with a fork.
Fill the cavity of each tomato and place into a small oven-proof dish that has been very lightly brushed with olive oil.
Bake at 350 for about 7-8 minutes. Add a small dot of butter to each tomato and turn on the broiler (second highest rack position).
Broil for 2-3 more minutes, until golden brown.
You'll also love
- Beet, Bacon and Herbed Goat Cheese... 4.5/5 (4 Votes)
- Banana Cupcakes & Peanut Butter... 4.5/5 (4 Votes)
- Squash Medley 4.5/5 (4 Votes)
- Summer Tomato, Mozzarella, and... 4.5/5 (4 Votes)
- Quick & Easy Camp Stew 4/5 (11 Votes)
- White Bean Dip with Garlic and... 4.5/5 (4 Votes)
- Blue Cheese-Onion Steak Bites 4.5/5 (4 Votes)
- Classic Vegetarian Bread Stuffing 4.5/5 (4 Votes)