Roasted Stuffed Tomatoes
Servings: 5 people
A simple and easy side dish never looked this good! Roasted Stuffed Tomatoes are baked to perfection with just the right amount of parmesan, panko, and fresh herbs.
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Ingredients
- 10 roma tomatoes, halved lengthwise, pulp and seeds removed
- 2 cloves garlic, finely minced or grated
- 1/4 cup fresh basil, finely chopped
- 1/4 cup fresh parsley, finely chopped, plus more for garnish
- 1/2 cup panko breadcrumbs
- 1/2 cup parmesan cheese, grated
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 cup olive oil, plus more for serving
Instructions
- Preheat oven to 350 degrees. Lightly brush a baking pan with olive oil. Place the tomatoes on the baking pan, cut side up. Sprinkle 1 tablespoon of the salt evenly over the tomatoes. Sprinkle 1/2 teaspoon of ground black pepper evenly over the tomatoes as well. Set aside.
- In a bowl, toss together the panko, parmesan, the remaining salt and pepper, the garlic, onion powder, basil and parsley, until well combined.
- Add the olive oil and lightly toss until the panko and parmesan mixture is coated with the oil.
- Spoon approximately 1 tablespoon of the mixture into each tomato cavity. Do not press the mixture into the tomatoes. Just evenly distribute the panko mixture into the 20 tomato halves.
- Bake for 30 minutes. Remove from oven and top with more parsley (optional) and drizzle with a little bit of olive oil. You can also add more grated parmesan. Serve immediately.