Ingredients:

  • 6 medium Roma tomatoes (approx. 1.5 lbs / 680g)
  • 2 tbsp extra virgin olive oil
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Halve the Roma tomatoes lengthwise and gently scoop out the seeds and excess watery pulp with a small spoon, leaving a 1/4 inch (6mm) wall.
  2. Place the tomato halves cut-side up on a parchment-lined baking sheet. Brush the inside of each tomato with olive oil and sprinkle with a pinch of salt and pepper.
  3. In a small bowl, stir together the panko breadcrumbs, parmesan cheese, mozzarella, minced garlic, and dried herbs.
  4. Mound the cheese mixture generously into each tomato cavity, pressing down slightly so the topping adheres to the walls.
  5. Bake at 400°F (200°C) for 12-15 minutes until the cheese is bubbling and the breadcrumbs are mahogany-colored.