Crispy Baked Tomatoes

Crispy Baked Tomatoes

Crispy Baked Tomatoes

Yield: Serves 6-8


8 small tomatoes such as Early Girl
1 cup panko style breadcrumbs
2 Tbsp. olive oil
1 clove garlic, pressed
1 Tbsp. fresh herbs, minced, such as parsley, thyme and/or oregano (optional)
1 tsp. kosher salt
Freshly ground black pepper



Oven Temperature: 500-530 degrees

Cut the tops off the tomatoes about ¼ of the way down. If they won’t balance to keep the cut surface flat then cut a tiny bit off the bottom to steady them. Arrange on a shallow flat pan.

Mix remaining ingredients well in a shallow pan.

Flame Height: 2

Bake in the center of the oven, stirring often until lightly browned. Carefully top each tomato with the crumb mixture, taking care to cover the entire cut surface.  Tent the pan loosely with foil.  Cook the tomatoes in the center of the oven for about 4-6 minutes, rotating pan 180 degrees half way through.


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