Broiled tomatoes are one of my favorite side dishes for any kind of dinner. I infuse crunchy Panko crumbs with a little fresh garlic and thyme to amp up the flavor. They look fancy, taste delicious and look impressive for company dinner.
When I made Ina Garten’s Potato Basil Puree, I decided to add broiled tomatoes as an extra bonus side dish.  I often forget how delicious tomatoes can be, when they are filled with bread crumbs, seasoned with fresh herbs and garlic oil. They’re also really easy to make. I’ve tried a few recipes, but this is my favorite version:
I’m such a fan of panko crumbs. I love that special “crunch” that I don’t get with regular bread crumbs. I add fresh thyme, a little bit of Parmesan cheese. In a separate pot, I heat a little bit of olive oil and butter, and then some minced fresh garlic. On very low heat, I allow the garlic to infuse the oil.
 
Herb and Panko Stuffed Broiled Tomatoes
Ingredients
- 2 Roma tomatoes sliced in half NOTE: Roma tomatoes are idea, because they are heart. You can use any tomato of your choice, however.
- 1/2 cup panko crumbs
- 2 Tbsp Olive Oil
- 1 small pat unsalted butter
- 1 garlic clove finely minced
- coarse salt & freshly ground pepper
- 2-3 tsp fresh thyme finely minced (about 1-2 small sprigs)
- 1 Tbsp Parmesan cheese optional
- 4 small “dots” unsalted butter optional
Instructions
- 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.
Notes
This looks so simple, yet incredibly delicious! I always forget how great breadcrumb-stuffed tomatoes are too. 🙂
And it does look very easy. I so often overlook tomatoes for a delicious side. If your son is convinced these are the "bees knees" then so am I…although I eat tomatoes just like apples.
How would we ever get along without Ina's recipes? I posted one of hers today as well. I have some beautiful Roma's and was wondering what to do with them. Looks like another of Ina's recipes is on my menu.
I never think of tomatoes for a side dish but these look so good. I better make it quick before all my tomatoes are gone.
Your son sounds like my brother. Bro will eat anything – except tomatoes. However, if you cook them just right, then he's happy.
I love roasted tomoates, so these look wonderful with the crunch and the garlic flavors and the butter. Keeper recipe!
That first picture is just gorgeous! Who would've thought that such a simple preparation could turn your son into a tomato-lover! that stuffing works miracles.
Your panko stuffed broiled tomatoes add such lovely color to the plate, next to the green of the potatoes.
What a nice compliment your son gave you by finally liking those tomatoes. All things in time.
I love tomatoes that are stuffed and baked…I must give these are try.
I love using panko as a stuffing – these look wonderful and a great way to use up some of the last summer tomatoes!
I've got some tomatoes that came from the mountains that need to be used and this is one stuffed recipe, besides my own, that I'd love to prepare. Thanks!
Hi! I'm a new reader, but I already like a load of things I see in your blog. I originally came for the potato salad recipe, mainly because I'm a German/Secondary Ed major and could use a good German potato salad in my arsenal. (Also, my family is German, but a lot of those cultural traditions were lost over the years)
Then I saw some other German recipes of Bavarian style that were very intriguing, so now I have a whole bunch of tabs open. 😀
I'm a beginner cook, and appreciate all the pictures and descriptions you give in your blog. I finally feel as though I'm excited to cook proper meal-food (as opposed to cookies or cakes… I am ALWAYS excited to bake those, and so I have a lot more practice and success with making dessert)
Anyway, these stuffed tomato things sound really good… relatively simple to make, and most importantly for this college student, fairly inexpensive. The idea kind of reminds me of bruschetta, only in reverse and without the mozz.
Thanks for all the fantastic stuff to read through!
– Lindsay K
That sounds so good! It's almost like a stuffed mushroom, but bigger and a tomato, not a mushroom of course! Glad your son liked it! Btw, where do you find "planks" in the store?
Dear Lindsay,
I wish you had an email address on your profile! Thank you for your kind words. I'm pretty much self-taught. If I can encourage beginner cooks to expand their culinary horizons, then I am thrilled. I hope to hear back from you, and to know how you are progressing.
Thanks again!