Crispy Parmesan Baked Tomatoes

It’s time to slowly start turning your stoves back on. Fall is on its way and so is comfort food! But before we dive headfirst into the heavy meals I’m introducing you to a great transition dish today. This recipe for baked tomatoes is perfect for using up the last of your garden’s produce. But it also encompasses those warm fuzzy fall feelings because of being baked.

Every now and again you get a recipe idea from an outlet you wouldn’t expect. My work cafeteria sparked this one believe it or not. While my lunchroom is probably one most people would harbor jealous feelings to have in their buildings, it still gets pretty repetitive after nearly five years of meals.  I also sometimes fight off the general sentiment of some things just don’t seem right to eat out of a work cafeteria.

But I digress, the moral of the story is that one day they baked tomatoes and sprinkled Parmesan on them as one of the served up dishes. It was an “aha moment” for me. I was trying to use up tomatoes from my farm share and this was a great new thing to try. I added Italian seasoned breadcrumbs and it was that easy to make a spectacular side dish. I’ve already made it two more times since my initial attempt.

These tomatoes can be served alongside of just about anything. Brighten up those tables and use this transitional side dish at your next Sunday supper. With just 5 ingredients and 5 minute prep it’s a no-brainer recipe.

Enjoy!

…all for the love of the dish

Missy

Crispy Parmesan Baked Tomatoes

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

  • 6 small tomatoes (I used a mix of red and yellow)
  • 3/4 cup seasoned panko breadcrumbs (I used Progresso Italian)
  • ¼ cup grated parmesan
  • ¼ cup olive oil
  • ¼ tsp each of salt and pepper

Instructions

  1. Turn oven to 400 degrees.
  2. Cut the very ends off both sides of each tomato. Then halve the tomatoes. They should now sit flat on a surface. Line a baking dish with the halved slices.
  3. Mix together panko breadcrumbs, parmesan, salt and pepper. Then stir in olive oil and mix until all dry ingredients are coated and just slightly moist.
  4. Top the tomatoes with the breadcrumb mixture.
  5. Bake for 25-30 minutes or until the breadcrumbs are just slightly browned on top.
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