Herb And Panko Stuffed Broiled Tomatoes Recipes

HERB AND PANKO CRUSTED BAKED TOMATOES

Steps:

• Preheat oven to 375°F.
• Gently scoop seeds from tomato halves. Set aside.
• Place breadcrumbs, Parmesan, parsley, oregano, rosemary, and thyme in a small mixing bowl and toss together. Add melted butter and stir together until mixture is completely coated in butter. Season with salt and pepper.
• Fill and top each tomato with about 3 ½ tablespoons breadcrumb mixture.
• Place each stuffed tomato onto a parchment lined baking sheet and bake for 20 to 25 minutes or until tomatoes soften and top have turned golden brown.
• Allow tomatoes to cool for 5 minutes and serve.

HERB AND PANKO STUFFED BROILED TOMATOES

Steps:

• Preheat oven to 350F
• Cut tomatoes, lengthwise, in half
• Remove pulp and seeds
• Lightly sprinkle salt and pepper inside the tomatoes
• Heat olive oil and butter on low heat; add the minced garlic and allow to "steep" for about five minutes
• In a separate bowl, add the fresh thyme and Parmesan cheese.
• Add the olive oil and combine to the seasoned crumbs with a fork.
• Fill the cavity of each tomato and place into a small oven-proof dish that has been very lightly brushed with olive oil.
• Bake at 350 for about 7-8 minutes. Add a small dot of butter to each tomato and turn on the broiler (second highest rack position).
• Broil for 2-3 more minutes, until golden brown.
• Serve.

HERB STUFFED TOMATOES

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

HERB STUFFED TOMATOES

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tomatoes in half, horizontally. Seed by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. Reserve the pulp.
• Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, optional garlic, and pepper and mix gently to combine.
• Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture.
• Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.