Light and crunchy, this makes for a perfect side dish or a light lunch. Try some variations for a hearty vegetarian or meat-lovers meal!
Prep time: 15 minutes | Cook time: 20-25 minutes | Serves: 4
Ingredients
- 4 large, firm tomatoes (Beefsteak or large Vine-ripened work best)
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme (or 1/2 tsp dried oregano)
- 2 tbsp extra-virgin olive oil (plus more for drizzling)
- Salt and black pepper to taste
Instructions
- Prep the Tomatoes: Preheat your oven to 400°F. Slice the tops off the tomatoes. Use a small spoon to scoop out the seeds and flesh into a bowl, leaving the outer "shell" intact.
- Make the Filling: Chop about half of the scooped-out tomato flesh (discard the rest or save for a sauce). In a medium bowl, mix the chopped tomato flesh, breadcrumbs, Parmesan, garlic, parsley, thyme, and olive oil. Season with salt and pepper.
- Stuff: Place the tomato shells in a lightly greased baking dish. Spoon the filling generously into each tomato, pressing down slightly. Pro Tip: If your tomatoes are rolling around in the baking dish, slice a tiny sliver off the bottom of each tomato to create a flat "base" so they stand up straight.
- Bake: Drizzle the tops with a little more olive oil. Bake for 20–25 minutes until the tomatoes are tender and the breadcrumb topping is golden brown and crispy.
Variations To Try
You can adapt this recipe to fit your family's tastes or just add a little variety!
- The "Main Event" Version: Add 1/2 cup of cooked quinoa or rice and 1/4 cup of crumbled feta to the filling for a more filling vegetarian meal.
- The Meat Version: Brown 1/2 pound of ground sausage or beef with onions and garlic before mixing it with the breadcrumbs and stuffing the tomatoes.
