Last week, we spotted some gorgeous tomatoes at the market – so I immediately asked my husband Jack to make his delicious Baked Stuffed Parmesan Tomatoes!
This is a recipe that Jack served at many catered dinners back during his food service days, but it’s so simple to prepare, you could easily serve it as a side dish to a weeknight dinner.
These Baked Stuffed Parmesan Tomatoes start by first slicing tomatoes in half horizontally and removing the seeds. Then the tomato is stuffed with crispy panko breadcrumbs that are mixed with a blend of Parmesan and Romano cheese, fresh minced garlic, and a blend of seasonings and herbs, including fresh mint – which totally makes this dish! (If you’ve never added mint to a tomato recipe – don’t be afraid to try it! The touch of mint included in the recipe adds a great fresh flavor that is a perfect complement to the tomato flavor.)
- 4 medium-to-large tomatoes
- 1 cup panko breadcrumbs
- ¾ cup freshly grated Parmesan cheese
- ¼ cup freshly grated Romano cheese
- 1 tablespoon finely minced fresh garlic
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dry oregano
- 1 teaspoon finely minced fresh mint (this is a key ingredient and should not be omitted)
- 2 tablespoons good quality extra virgin olive oil
- Cut tomatoes in half horizontally and with a teaspoon, scoop out seed pockets and discard, leaving pulp and core. Once cut, place the tomatoes upside down on paper towels. They will drain and dry and bake better this way.
- Preheat oven to 450 degrees and line a small pan with foil and spray with kitchen pan spray. Set aside.
- While tomatoes are drying, in a medium bowl place all other ingredients and mix to combine.
- Invert the tomatoes and place on prepared pan.
- Start by filling all the crevices left behind when you removed the seeds. Then place the remaining mixture over the top of each, pressing down slightly just to keep the crumbs in place.
- Place uncovered in the oven for up to 20 minutes or until golden brown and just slightly soft on the outside of tomato. Tomato size and ovens vary so cooking time may be plus or minus five minutes. Our medium-sized tomatoes were done in just about 18 minutes. If they get too brown too quick, finish baking with foil over tops.
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