Baked Tomatoes ~
Vine-ripened tomatoes are stuffed with panko bread crumbs, vegan Parmesan, onion, parsley, garlic, and seasonings.
A simple and quick Italian-style side dish or light meal!
Try these savory tomatoes with Spanakopita Pasta, Garlic Spaghetti, or Aglio e Olio with Asparagus and Homemade Pecan Parmesan.
Summer is here and our garden is thriving!
My husband is the gardener in the family and, honestly, I don’t even know what all he has planted this year.
I can tell you that the garden is looking better, and produces more every year.
Soon we will be overrun with all sorts of vegetables and herbs that will either need cooking or preserving – and fast, too!
Our garden is 100% organic and I’ve noticed that means produce doesn’t stay fresh long after it’s picked.
Yet organic vegetables from the grocery store do; why is that?
Anyway, I know we’re going to have a lot of tomatoes.
Baked Tomatoes are great because you can grab some ripe tomatoes off the vine and have an easy and flavorful side dish to go with your pasta dinner in about 30 minutes.
Ingredients for Baked Tomatoes
You will need:
- 4 large ripe tomatoes
- 1/2 teaspoon salt, divided
- 3/4 cup panko bread crumbs
- 1/4 cup vegan Parmesan cheese, shredded
- 1/4 cup yellow onion, finely chopped
- 1 tablespoon Italian flat-leaf parsley, finely chopped
- 1 teaspoon garlic, minced
- 1/4 teaspoon ground black pepper
How to Make Baked Tomatoes
STEP ONE: Preheat the oven to 450°F.
STEP TWO: Slice tomatoes in half then scoop out and discard the pulp and seeds. Sprinkle with 1/4 teaspoon salt then turn the tomatoes upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Discard the juices.
STEP THREE: In a medium-size mixing bowl, combine the panko breadcrumbs, Parmesan cheese, yellow onion, parsley, garlic, remaining 1/4 teaspoon salt, and ground black pepper.
STEP FOUR: Stuff the tomatoes with the bread crumb mixture then bake 10 minutes, until topping is golden in color, then serve.
Tips For Success
- Do not skip draining the juices from the tomatoes! This step is critical to the success of the recipe! Failure to adequately extract excess juice from the tomatoes will result in overly soggy tomatoes and no one wants that.
- Use Panko bread crumbs. Panko bread crumbs are coarser and airier than “regular” bread crumbs. This texture makes a big difference!
More Simple Side Dish Recipes You’ll Love!
- Brussels Sprouts with Toasted Bread Crumbs
- Grilled Potato Skewers
- Green Peas
- Mexican Black Beans and Rice
- Roasted Sweet Potatoes
Baked Tomatoes
Ingredients
- 4 large ripe tomatoes
- 1/2 teaspoon salt divided
- 3/4 cup panko bread crumbs
- 1/4 cup vegan Parmesan cheese shredded
- 1/4 cup yellow onion finely chopped
- 1 tablespoon Italian flat-leaf parsley finely chopped
- 1 teaspoon garlic minced
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 450°F.
- Slice tomatoes in half then scoop out and discard the pulp and seeds. Sprinkle with 1/4 teaspoon salt then turn the tomatoes upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Discard the juices.
- In a medium-size mixing bowl, combine the panko breadcrumbs, Parmesan cheese, yellow onion, parsley, garlic, remaining 1/4 teaspoon salt, and ground black pepper.
- Stuff the tomatoes with the bread crumb mixture then bake 10 minutes, until topping is golden in color, then serve.
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