Ingredients
- Large ripe tomatoes, 4
- Olive oil, 2 tablespoons
- Garlic, minced, 2 cloves
- Breadcrumbs, 1/2 cup
- Grated Parmesan cheese, 1/4 cup
- Shredded mozzarella cheese, 1/2 cup
- Fresh basil, chopped, 2 tablespoons
- Salt and pepper, to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Wash and core the tomatoes. Slice each tomato in half horizontally.
- Step 3: In a small bowl, combine the breadcrumbs, Parmesan cheese, garlic, basil, salt, and pepper. Drizzle with olive oil and mix well.
- Step 4: Place the tomato halves, cut-side up, in the prepared baking dish.
- Step 5: Spoon the breadcrumb mixture evenly over each tomato half, then top with the shredded mozzarella cheese.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the cheese is melted and golden brown. Let cool slightly before serving.
Notes
- Store any leftover baked tomatoes in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, broil briefly until the cheese is melted and bubbly, watching carefully to avoid burning.
- Serve these baked tomatoes as a flavorful side dish to grilled chicken or fish.
- For extra flavor, try adding a pinch of red pepper flakes to the breadcrumb mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American