Baked Tomatoes (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 ripe vine-ripened tomatoes |
2 tablespoons olive oil, plus more for tossing and drizzling |
kosher salt and freshly ground black pepper |
3/4 cup panko breadcrumbs |
1/4 cup grated parmesan |
1 tablespoon finely chopped fresh parsley |
1 clove garlic, finely chopped |
1 shallot, finely chopped |
pinch red pepper flakes |
Directions:
1. Preheat the oven to 450 degrees F.
2. Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
3. Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
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