Crispy Baked Tomatoes
Crispy Baked Tomatoes
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Yield: Serves 6-8 |
Ingredients
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
1 tsp. kosher salt
Freshly ground black pepper
Preparation
Method
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 small bowl. Carefully top each tomato with the crumb mixture taking care to cover the entire cut surface.
Flame Height: 2
Cook the tomatoes in the center of the oven for about 4-6 minutes, rotating pan 180 degrees half way through. If crumbs are browning too quickly move the pan closer to the doorway; if not browning enough, move closer to the flame.
