- Makes: 5 Servings
- Ready In: 35 mins
- Prep Time: 10 mins
- Cook Time: 25-30 mins
This is a great dish to make when tomatoes are in season and readily available. Drizzle them with a generous coating of olive oil and stuff with a mixture of Parmesan and herbs. You can prepare this earlier in the day and keep in the fridge until time to roast them for dinner. Easy and delicious, this is a great way to celebrate summer flavor.
- Calories: 461
- Fat: 43g
- Protein: 3g
- Sodium: 106mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 5g
Nutritional Information (per serving)
- 5 large tomatoes 1 c. olive oil 1/2 c. freshly grated Parmesan Cheese 1/2 c. bread crumbs (plain or Panko) 1/4 c. freshly chopped Parsley
- Preheat oven to 350ºF. Cut the tomatoes in half and scoop of the seeds with a spoon. Nestle each half, cut side up, in a baking dish.
- Drizzle the tomatoes with the olive oil and pat around them to make sure they are nicely coated.
- Mix the breadcrumbs, cheese and parsley together in a bowl. Pat even amounts into each tomato. Bake for 25-30 minutes until the tops are golden brown and the cheese is slightly melted.
Variations and Ideas: Other herbs like thyme, rosemary or basil would be delicious in this. It would also be great if you wanted to mix the herbs make flavors all your own.
Note: My daughter would only eat hers after I'd cut it up and tossed it with pasta. But my husband and I devoured them just as they were!