Herb and Panko Stuffed Broiled Tomatoes
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.
Servings 4
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
You can skip the step of steeping fresh garlic in olive oil, by using garlic olive oil (I buy mine at either Trader Joe's or Costco).