Baked Tomatoes

Serves 4


  • 4 plum tomatoes, halved lengthwise
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons panko (or breadcrumbs)
  • 1/2 teaspoon mixed dried herbs, such as thyme, marjoram, oregano, and basil
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • zest of 1 lemon
  • 1 tsp finely minced garlic

Preheat oven to 425ºF. Take out a medium baking dish.

Slice a tiny piece off the skin of each tomato half. (You want it so they lie in the baking dish without rolling around.) Place tomatoes open side up in baking dish.

In a small bowl, combine everything but the tomatoes. Splitting it evenly, top each tomato half with some of the mixture.

Roast 20 to 30 minutes, until tomatoes are tender/soft and the crumbs are browned. Remove from oven and let cool a few minutes, or risk burning your tongue off.

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