Baked Tomatoes Stuffed with Parmesan and Panko Crumbs

Step 1

Preheat oven to 375F.Cut two ripe roma tomatoes from lengthwise (from stem to core) and scoop out the insides

Step 2

Lay a sheet of tinfoil in an oven-safe dishCoat tin foil with a splash of olive oil or avocado oilRub all sides of tomatoes (including the exposed part) with the oil on the pan. Coat them well.

Step 3

Melt about 1.5 tbsp (a generous spoonful) of butter in the microwaveWhen the butter is melted, add the panko crumbs, parmesan, minced or powdered garlic, Italian seasoning, parsley, salt, and pepperStir to combine until all crumbs are coatedScoop the panko mixture into each tomato half until it’s all used up

Step 4

Bake tomatoes for 18-20 minutes on the middle rack—or until the panko is golden brown. Watch for burning. You can cook at a lower temperature and for longer if your tomatoes are bigger or if you want them softer.The tomatoes will be HOT. Let them sit for a minute or two before serving. Garnish with more parsley and parmesan and an extra pinch of flaky sea salt.